Burmese Sanwei Makin Recipe - Semolina Cake Dessert

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while maintaining a creamy texture.

palm sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar is more accessible and provides similar sweetness.

banana

🥗Healthier: plantain

💰Cheaper: apple

Plantains can provide a similar texture, while apples are often cheaper.

sesame seeds

🥗Healthier: chia seeds

💰Cheaper: sunflower seeds

Sunflower seeds are less expensive and readily available.

Melt 200g of butter in a pan.

In a large mixing bowl, combine 500g of semolina flour and 500g of brown sugar. Mix evenly.

Pour the melted butter into the semolina and sugar mixture. Combine thoroughly.

In a separate bowl, whisk 4 eggs until fluffy.

Pour the whisked eggs into the semolina mixture. Combine well.

Add 400ml of evaporated milk and 400ml of coconut milk to the mixture. Stir thoroughly.

Continue cooking the mixture on low heat for approximately 20 minutes, or until it thickens in texture. Constant stirring is crucial to prevent uneven texture or burning.

The mixture should gradually thicken and no longer stick to the sides of the pan.

Grease a large round baking tin.

Spread the thickened mixture evenly into the greased baking tin.

Smooth the surface with a tablespoon.

Cover the mixture with a layer of poppy seeds for a nice crunch.

Bake in a preheated oven at 180°C for 15 minutes.

After baking, grill for an additional 3 minutes for a nice texture.

Once done, let it cool, then slice into diamond shapes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens