Myanmar Semolina Coconut Cake

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A beloved Burmese tea cake made with coarse semolina soaked in coconut milk and butter, scented with pandan and cardamom. This lightly sweet, fragrant cake is traditionally served in thin squares alongside tea at family gatherings and monastery festivals across Myanmar.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 16 gFat
• 10 gSaturated Fat
• 38 gCarbs
• 2 gFiber
• 18 gSugar
• 6 gProtein
• 170 mgSodium
• 150 mgPotassium
• 40 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 250 mcgVitamin A

Ingredients

For the batter

• 1 1/2 cups coarse semolina
• 1 cup full-fat coconut milk, well shaken
• 1/2 cup unsalted butter, melted and slightly cooled
• 3/4 cup granulated sugar
• 3 large eggs, room temperature
• 1 tsp pandan extract
• 1 tsp baking powder
• 1/2 tsp ground cardamom

For the topping

• 2 tbsp unsweetened shredded dried coconut
• 1 tbsp melted butter for brushing
• 1 tbsp toasted white sesame seeds

Directions

1. Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan and line the bottom with parchment paper for easy release.
2. In a large bowl, whisk the eggs and granulated sugar vigorously for 2-3 minutes until the mixture turns pale, thick, and ribbons off the whisk.
3. Slowly stream in the melted butter while whisking continuously, then add the pandan extract and coconut milk and mix until fully combined.
4. In a separate bowl, stir together the coarse semolina, baking powder, and ground cardamom, then fold the dry mixture into the wet ingredients in two additions until just blended. Let the batter rest for 10 minutes so the semolina absorbs the liquid.
5. Pour the rested batter into the prepared pan and smooth the surface. Sprinkle the shredded coconut and toasted sesame seeds evenly over the top.
6. Bake on the middle rack for 35-40 minutes, until the top is golden brown and a wooden skewer inserted into the center comes out clean.
7. Brush the warm surface lightly with melted butter for a glossy, fragrant finish, then cool in the pan for 15 minutes.
8. Lift the cake out using the parchment sling and transfer to a wire rack to cool completely before cutting into small squares to serve.

Cook’s Notes

• Use coarse semolina rather than fine flour to achieve the signature slightly grainy, tender crumb of this Burmese cake.
• If you can find fresh pandan leaves, blend 2-3 leaves with 2 tablespoons of water and strain to get a more aromatic natural pandan juice.
• The resting step after mixing is essential — it allows the semolina to soften and gives the cake its characteristic moist texture.
• This cake keeps beautifully in an airtight container at room temperature for up to 4 days, and many Burmese families say it tastes even better the next day.
• Serve in small squares with strong Burmese tea or a cup of black coffee to balance the buttery sweetness.

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