Semolina Cake

Shwe Gyi Mont

Preparation info
  • Serves


    • Difficulty


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By Naomi Duguid

Published 2012

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This recipe will look strange to you if you are a cake maker: that’s because it’s a Burmese version of Indian semolina halvah, not a classic cake. You toast the semolina flour first, add the liquids and cook it over low heat, and then bake it. (It’s all easier than it sounds.) The result is a tender, delicious cross between cake and sweetmeat.

This modern “fancy” version of halvah includes eggs, which make the cake a little firmer. If you want to try an eggless version, see