One of my favorite places to get this cake in Yangon is at at little hole-in-the-wall fresh coffee shop on Sule Pagoda Road. In Burmese this cake is called San Win Ma Kin.

• 1/2 c semolina (substitute cream of wheat)
• 1/2 c sugar
• 1 c coconut cream
• 1 c warm water
• 3 eggs (beaten)
• 1/4 t salt
• 2 T clarified butter (ghee)
• 2 T raisins
• 2 T poppy seeds

Method:
Toast semolina until golden, mix in sugar and water. Let stand 30 minutes. Beat eggs and add to mixture.

Heat clarified butter in a large pan add semolina mixture and cook stirring constantly until thick. Add the raisins, coconut cream and salt and 1 T poppy seeds, keep stirring for about 5 minutes and the mixture leaves the sides of the pan.

Put into cake pan smooth and brush with butter and sprinkle with remaining poppy seeds. Bake at 180 degrees F for 15 minutes until top is golden. Add caramelized coconut as a topping.