Best 4 Banana Shwe Gye Cake Burmese Semolina Cake Recipes
In the realm of delectable desserts, there exists a culinary gem from Burmese cuisine that tantalizes taste buds and captivates the senses: the banana shwe gye cake, also known as the Burmese semolina cake. This traditional sweet treat is a symphony of flavors and textures, combining the natural sweetness of bananas with the nutty richness of semolina flour, resulting in a moist, tender crumb and a golden-brown crust that beckons with its inviting aroma. Whether you're a seasoned baker or a novice cook, embarking on a journey to create this Burmese delicacy promises an enriching experience that will leave you with a delightful confection to savor and share.
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BANANA SHWE GYE CAKE (BURMESE SEMOLINA CAKE)
Provided by Global Cookbook
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees. Coat a 9-inch square baking pan with nonstick cooking spray and set the pan on a foil-lined baking sheet. Roast the semolina in a dry skillet over medium heat, stirring, till the color changes, 10 min. Combine the coconut lowfat milk, sufficient water to fill 1 coconut lowfat milk can, evaporated lowfat milk, Large eggs, sugar and bananas in a large pot and heat over medium heat till barely simmering, about 4 to 5 min. Slowly pour in the roasted semolina, mixing well to avoid lumps. Cook over medium heat, stirring constantly, till thick. Add in the butter or possibly margarine while stirring. Pour the batter into the pan and bake till a toothpick inserted in the center comes out clean and the top is proportionately golden, 1 hour. Sprinkle the top with the poppy seeds. Place under the broiler and broil 2 min. Cold to room temperature, cover and let stand overnight. Cut into diamonds to serve. The cake will be moist, not fluffy. Chill any leftovers. Reheat to room temperature before serving. This recipe yields 6 to 10 servings. Comments: "Shwe gye" is Burmese for semolina. Semolina can be found at specialty markets and health food shops.
Nutrition Facts : ServingSize 249 g, Calories 873, Fat 50.12 g, TransFat 0.0 g, SaturatedFat 37.81 g, Cholesterol 101 g, Sodium 202 g, Carbohydrate 100.24 g, Fiber 6.1 g, Sugar 37.49 g, Protein 11.53 g
BANANA SHWE GYE CAKE RECIPE
Breakfast cereal in the United States means something crunchy scooped out of a box from the supermarket, a bowl of granola or perhaps oatmeal, cooked in haste in the microwave.In Asia it's a different story. Breakfast cereal could be rice soup in Thailand, wheat porridge studded with nuts, curry leaves and chiles in India, a semolina cake soft with bananas in Myanmar, a ball of rice stuffed with coconut and brown sugar in Sri Lanka or a powdery mixture of roasted barley and dried fruits in Nepal.Interesting traditions surround these foods. Thai khao tom--rice soup embellished with meat, hot chiles and other toppings--is eaten at either end of the day, says Vibul Wonprasat of Venice, artistic director of the annual Thai Cultural Day in Los Angeles. "Thais believe liquid is easier to digest in the morning, before working," he explains. "Lunch is a heavier meal. When working late at night, Thais like to have liquid food before going to bed."Wonprasat, an artist, takes special pains in preparing khao tom. He cooks the rice in bottled water to simulate the rainwater that Thais collect in huge urns for kitchen use. Broken jasmine rice, available in some Asian markets, softens and breaks down into a creamy puree ideal for porridge. The label may say "broken rice" or specify jasmine broken rice and may also include the Vietnamese name for the broken grains, cao thom.Garlic-flavored pork meatballs garnish Wonprasat's soup, along with cilantro and a dash of black pepper. Side dishes of fish sauce and sliced chiles soaked in vinegar provide additional seasoning.In south India, one might breakfast on upma, a wheat porridge that includes vegetables, chiles, black mustard seeds and curry leaves. Vasanti Jayaswal of West Los Angeles makes upma in the style of Bangalore, although she is from Trivandrum in the state of Kerala. To give a nutty flavor, she includes a small amount of lightly browned Indian dal, or roasted cashews can also be added.Leilei Thein of San Diego calls her Burmese banana cake banana shwe gye. In Burmese, "shwe gye" means semolina, which she uses instead of regular flour. Made with coconut milk as well as evaporated milk, the sweet cake is as likely to show up at breakfast as at other times of day. "In Myanmar, no distinction is made between what is served for breakfast or for afternoon tea," explains Thein, who grew up in Mawlamyine (formerly Moulmein) in southern Myanmar. "We eat a lot of snack food at breakfast time too."Bhante Walpola Piyananda, abbot of the Dharma Vijaya Buddhist Vihara in Los Angeles, tells a legend about the origin of Sri Lankan kiribath (milk rice), which is rice cooked with coconut milk and salt. "This is sacred food to Sri Lankans, as well as delicious," he says. "It is the last food that the Buddha ate before being enlightened. A servant girl saw him meditating and perceived him as god. She ran to her mistress, who then prepared kiribath for the holy person and brought it to the Buddha. He was enlightened one day later."For auspicious days, kiribath rice would be served for breakfast, spread flat on a platter and accompanied by jaggery (brown sugar), treacle and bananas.In a variation, the rice is molded in small cups and then filled with coconut in jaggery syrup. This recipe, called coppa kiribath, appears in the "Ceylon Daily News Cookery Book," which has been continuously reprinted since it was first published in Colombo in 1929.Barley sattu could be called Nepali granola, the way Narayan Somname prepares it. Somname, a Nepali chef working in Japan, sent the recipe to a friend, Bijay Niraula, who is president of the Himalayan Arts and Cultural Council of the Pacific Asia Museum in Pasadena. Somname mixes powdered hulled barley grains with raisins, cashews, coconut, sugar candy, cinnamon and cardamom."Sattu can be eaten with both cold or hot milk," Niraula says. "It can also be mixed with plain yogurt." Powdery rather than crunchy, sattu is handy food for travelers and campers. The labor involved in pounding the grains to a powder, as is done in Nepal, would discourage most cereal lovers from trying this dish. However, the recipe works well with barley flour from a natural foods store.Adding raisins, nuts, coconut and spices also breaks with Nepali tradition. There, sattu is frugal food, eaten plain or mixed with water. But Somname's fancy version is a lot more palatable and just might find a place on an American breakfast table.
Provided by Barbara Hansen
Categories BREAKFAST, DESSERTS
Time 1h30m
Yield Serves 6 to 10
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. Coat a 9-inch square baking pan with nonstick cooking spray and set the pan on a foil-lined baking sheet.
- Roast the semolina in a dry skillet over medium heat, stirring, until the color changes, 10 minutes. Combine the coconut milk, enough water to fill 1 coconut milk can, evaporated milk, eggs, sugar and bananas in a large pot and heat over medium heat until barely simmering, about 4 to 5 minutes. Slowly pour in the roasted semolina, mixing well to avoid lumps. Cook over medium heat, stirring constantly, until thick. Addthe butter or margarine while stirring.
- Pour the batter into the pan and bake until a toothpick inserted in the center comes out clean and the top is evenly golden brown, 1 hour. Sprinkle the top with the poppy seeds. Place under the broiler and broil 2 minutes. Cool to room temperature, cover and let stand overnight. Cut into diamonds to serve. Refrigerate any leftovers. Reheat to room temperature before serving.
BANANA BREAD PUDDING (BOMA) RECIPE
Provided by ArmySister
Number Of Ingredients 15
Steps:
- Bread: Heat oven to 300 degrees. Mix the sugar and cinnamon together. In a separate bowl, beat the eggs, then add the milk, cream, and cinnamon sugar. Place half of the bread cubes in a 9X9-inch square pan. Cover with the sliced bananas, followed by the remaining bread. Pour the cream mixture over the entire dish, filling it two-thirds to three-quarters full. Press the top layer of bread into the liquid to prevent it from drying out. Scatter the butter cubes on top. Bake 60 to 70 minutes, until well set. Let sit for 20 minutes. Serve warm, with chilled vanilla sauce. Vanilla Sauce: Bring the cream, milk, vanilla, and sugar to a boil over medium heat, stirring occasionally. Remove from heat. Separately, whisk together the cornstarch and egg yolks. Temper the egg mixture by vigorously stirring in a few spoonfuls of the hot cream mixture, then blend the egg mixture into the remaining cream. Stir until well combined and thickened. Transfer into a bowl and set over an ice bath to cool before serving.
BANANA SHWE GYE CAKE - {BURMESE SEMOLINA CAKE} RECIPE
Provided by á-170456
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. Coat a 9-inch square baking pan with nonstick cooking spray and set the pan on a foil-lined baking sheet. Roast the semolina in a dry skillet over medium heat, stirring, until the color changes, 10 minutes. Combine the coconut milk, enough water to fill 1 coconut milk can, evaporated milk, eggs, sugar and bananas in a large pot and heat over medium heat until barely simmering, about 4 to 5 minutes. Slowly pour in the roasted semolina, mixing well to avoid lumps. Cook over medium heat, stirring constantly, until thick. Add the butter or margarine while stirring. Pour the batter into the pan and bake until a toothpick inserted in the center comes out clean and the top is evenly golden brown, 1 hour. Sprinkle the top with the poppy seeds. Place under the broiler and broil 2 minutes. Cool to room temperature, cover and let stand overnight. Cut into diamonds to serve. The cake will be moist, not fluffy. Refrigerate any leftovers. Reheat to room temperature before serving. This recipe yields 6 to 10 servings. Each of 10 servings: 609 calories; 315 mg sodium; 95 mg cholesterol; 38 grams fat; 27 grams saturated fat; 64 grams carbohydrates; 9 grams protein; 1.50 grams fiber.
Tips:
- To make the perfect semolina cake, use fine semolina. Coarse semolina will give the cake a grainy texture.
- Make sure to soak the semolina in water for at least 30 minutes before using. This will help the semolina absorb the liquid and make the cake moist.
- Do not overmix the batter. Overmixing will make the cake tough.
- Bake the cake in a preheated oven. This will help the cake rise evenly.
- Do not open the oven door during baking. This will cause the cake to fall.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
Conclusion:
Banana Shwe Gye is a delicious and easy-to-make Burmese semolina cake. It is perfect for any occasion and can be enjoyed by people of all ages. Serve it with a cup of tea or coffee for a perfect afternoon snack.
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