Burmese Semolina Cake With Rum Raisins (Shwe Gye)

• 1 cup rum
• 1/2 cup raisins
• 1/4 cup brown sugar
• 2 cups semolina flour
• 3 cups water
• 2 1/2 cups unsweetened coconut cream
• 2 cups white sugar
• 1/2 cup corn oil
• 2 eggs, beaten
• 1/2 teaspoon salt
• 2 tablespoons honey, or to taste (optional)
• 2 tablespoons white poppy seeds (optional)

1. Combine rum, raisins, and brown sugar in a small saucepan over low heat. Cook, stirring occasionally, until raisins absorb rum, about 10 minutes.
2. Toast semolina in a dry saucepan over medium heat, stirring frequently, until fragrant, about 2 minutes. Add water, coconut cream, sugar, oil, eggs, and salt; cook and stir until mixture thickens, 8 to 10 minutes. Reduce heat and stir in raisin mixture. Cook and stir until mixture pulls away from the sides of the pan, 5 minutes to 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
4. Scrape semolina mixture into the prepared baking dish; smooth the top.
5. Bake in the preheated oven until top is golden brown, about 1 hour. Garnish with a drizzle of honey and poppy seeds.

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

Taken from www.allrecipes.com/recipe/257859/burmese-semolina-cake-with-rum-raisins-shwe-gye/ (may not work)