Burmese Semolina Cake Sanwei Makin Recipes

BURMESE SEMOLINA CAKE (SANWEI MAKIN)

Burmese Semolina Cake (Sanwei Makin) image

Here's a Southeast Asian slice with a crispy crust and soft fudgy centre. Burmese Semolina Cake (Shwegyi Sanwei Makin) is filled with toasty coconut flavour, perfect as a quick snack or dessert.

Provided by Wandercooks

Categories Dessert

Time 1h10m

Number Of Ingredients 10

Ingredients

170 g coarse semolina
200 g brown sugar
400 ml coconut cream
400 ml water
2 eggs (whisked)
4 tbsp butter
pinch salt
poppy seeds
white sesame seeds
desiccated coconut

Steps:

Preheat oven to 160˚C / 320˚F and a deep baking dish greased with butter or coconut oil.
Pop the semolina in a large saucepan over a low to medium heat and dry fry until golden brown (around 5 to 10 minutes). Keep stirring and avoid leaving it unattended or it may burn or cook unevenly.
Once it's toasty, add in the brown sugar, coconut cream, water, eggs, butter and salt and mix well. You might need a whisk to break up any clumps. The batter will be quite thin at this stage so don't worry.
Bring the mixture to a boil over a medium high heat and stir continuously. It will start to thicken quickly. Once bubbles start rising through the mixture you can reduce the heat down to low and continue to stir until the mixture thickens and starts to pull away easily from the side of the pan (around 8-10 minutes).
Once thickened, transfer the batter into baking dish and smooth the surface with an icing spatula or the back of a spoon.
Sprinkle with poppy seeds, sesame seeds or desiccated coconut and pop in the oven. Bake for around 30-40 minutes until the top is dark golden-brown and the cake has set.
Slice into squares and serve warm or at room temperature.

Nutrition Facts : Calories 3290 kcal, Carbohydrate 365 g, Protein 47 g, Fat 195 g, SaturatedFat 155 g, Cholesterol 449 mg, Sodium 630 mg, Fiber 15 g, Sugar 214 g, ServingSize 1 serving

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