Instructions: Heat the oven to 350 degrees. Coat a 9-inch square baking pan with nonstick cooking spray and set the pan on a foil-lined baking sheet.

Roast the semolina in a dry skillet over medium heat, stirring, until the color changes, 10 minutes.

Combine the coconut milk, enough water to fill 1 coconut milk can, evaporated milk, eggs, sugar and bananas in a large pot and heat over medium heat until barely simmering, about 4 to 5 minutes.

Slowly pour in the roasted semolina, mixing well to avoid lumps. Cook over medium heat, stirring constantly, until thick. Add the butter or margarine while stirring.

Pour the batter into the pan and bake until a toothpick inserted in the center comes out clean and the top is evenly golden brown, 1 hour. Sprinkle the top with the poppy seeds. Place under the broiler and broil 2 minutes. Cool to room temperature, cover and let stand overnight.

Cut into diamonds to serve. The cake will be moist, not fluffy. Refrigerate any leftovers. Reheat to room temperature before serving.

This recipe yields 6 to 10 servings.

Comments: "Shwe gye" is Burmese for semolina. Semolina can be found at specialty markets and health food shops.

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