Sanwei Makin | Burmese Pumpkin Semolina Cake You’ll Love

semolina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories while providing a nutty flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a distinct taste.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor and is dairy-free.

Prepare a steamer or preheat the oven to 350°F (175°C).

Peel and chop the pumpkin into small pieces.

Steam the pumpkin until tender, about 15-20 minutes.

Mash the steamed pumpkin until smooth and set aside.

In a mixing bowl, combine semolina, baking powder, and salt.

In another bowl, whisk together eggs, sugar, and vanilla extract until frothy.

Add the mashed pumpkin and coconut milk to the egg mixture and mix well.

Gradually fold the dry ingredients into the wet mixture until combined.

Grease a cake pan or line it with parchment paper.

Pour the batter into the prepared pan and smooth the top.

Sprinkle coconut flakes on top for garnish.

Steam for 30-40 minutes or bake until a toothpick comes out clean.

Allow to cool before slicing and serving.

Cooking Techniques

Spice Level:

Allergens