2Tbspof sesame seeds(you can use any seeds you like, such as poppy seeds, I used chia seeds)-optional
Instructions
Preheat oven to 400 F. Dry-roast the semolina in a skillet until they turn brownish in color. Let them cool off completely before proceed. You can do this ahead of time
Combine the roasted semolina, coconut milk, water, sugar, salt, beaten eggs and hot oil in a medium-size saucepan. Give it a good stir to make sure everything is combine and no lumps in the mixture. Place on top of the stove and bring them to a boil and keep on stirring. Lower the heat once it comes to a boil and continue to cook and stir with wooden spoon until the mixture starts to comes away from the sides of a pan. It should be thick and wet. If it starts to stick to the pan, add a bit more oil, but I didn't have such problem
Transfer the cooked mixture to a greased round baking pan, 12-inch in diameter and 3-inch in depth. Use the back of the metal spoon of cake knife to smooth the surface the best you can, it won't be super smooth, don't worry. Sprinkle on the seeds if you choose to add some
Pop into the oven and bake for 15-20 minutes until the knife inserted into the middle comes out clean. Cool the cake down COMPLETELY before cutting. This may take several hours. If you cut them while they are still warm, they may be sticky and fall apart. When ready to cut, lightly oil the knife and cut into serving pieces