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Categories:Viewed: 51 - Published at: 7 years ago
Ingredients
- 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)
Method
- Combine rum, raisins, and brown sugar in a small saucepan over low heat. Cook, stirring occasionally, until raisins absorb rum, about 10 minutes.
- 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.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
- Scrape semolina mixture into the prepared baking dish; smooth the top.
- Bake in the preheated oven until top is golden brown, about 1 hour. Garnish with a drizzle of honey and poppy seeds.
