Burmese Semolina Cake (Shwe Gye) With Rum Raisins

• 2 cups semolina or cream wheat
• 2 cups white sugar
• 2.5 cups Coconut Cream
• 1/2 tsp salt
• 2 eggs beaten
• 3 cups water
• 1/2 cup corn oil
• 1/2 cup raisins
• 1 cup rum
• 1/4 cup brown sugar
• 2 tbl spoons white poppy seeds (optional)
• Honey to drizzle(optional)

1. Pre-heat oven at 350 degrees F. Stew raisins in rum and brown sugar over low heat until all the alcohol is absorbed.
2. Toast semolina over medium heat in a large pot for 2 minutes, and careful not to burn.
3. Mix semolina, sugar, coconut cream, salt, eggs, water and oil together over medium heat. Mix and stir continuously until it thickens. Add raisins and stir. Mixture should be extremely thick and hard to stir (your arm should get tired after a few minutes). You can stir from anywhere from 5 minutes to 1 hr. My mother's recipe is to stir for 1 hr.
4. Bake in 9 inch buttered baking dish for 1 hr until golden brown on top, and sprinkle poppy seeds and honey if desired.

cream wheat, white sugar, coconut cream, salt, eggs, water, corn oil, raisins, rum, brown sugar, honey

Taken from www.epicurious.com/recipes/member/views/burmese-semolina-cake-shwe-gye-with-rum-raisins-50152721 (may not work)