Burmese Sooji Cake with Wasabi ice cream

Burmese Sooji Cake with Wasabi ice cream

Ingredient
350 g semolina flour | 350 g sugar | 400 g coconut milk | 1 tsp salt | 2 eggs | 600 g water | 125 g peanut oil | 1 tbsp poppy seed

Ingredient - Vanilla WASABI Ice-cream
420 g Vanilla Ice-cream | 2 tsps “WASABI-O” Wasabi Paste

Direction
1. Mix vanilla ice cream and “WASABI-O” Wasabi Paste. Stir well. Put into the freezer.
2. Roasted semolina flour at medium heat until golden brown. Set aside.
3. Mix well all ingredients except for poppy seed by muzzle them. Heat at medium level. Mix well until boil and thick.
4. Reduce the heat. Stir well until becoming chunk. Heat out of the pan. Then remove.
5. Put mixed ingredients into cake mold - 3 pounds size coating with peanut oil. Sprinkle on top with poppy seeds.
6. Put into the oven at 200 ํC for 30-40 minutes until golden brown. Set aside. Serve with Vanilla WASABI Ice-cream.

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