Burmese Semolina Cake (Sanwin Makin)

Ingredients

• 1 cup Semolina flour
• 1.5 cup Coconut milk
• 1 cup Sugar
• 1/2 cup Coconut flakes
• 1/4 cup Cashews
• 1 tbsp Poppy seeds
• 1 tbsp Coconut oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C. Take a baking dish (e.g., an 20.32 × 20.32 cm square dish or similar) and use the 1 tbsp Coconut oil to thoroughly grease the bottom and sides.
2. 2Finely chop the 1/4 cup Cashews.
3. 3In a large mixing bowl, combine the 1 cup Semolina flour, 1.5 cup Coconut milk, 1 cup Sugar, 1/2 cup Coconut flakes, the chopped 1/4 cup Cashews, and 1 tbsp Poppy seeds. Stir all ingredients together thoroughly until they are evenly mixed and no dry pockets of semolina remain.
4. 4Pour the entire mixture from the bowl into the prepared baking dish, spreading it evenly with a spoon or spatula. Place the baking dish into the preheated oven and bake for 40 to 45 minutes.
5. 5The cake is done when its surface is golden brown and a wooden skewer or toothpick inserted into the center comes out clean, without any wet batter attached.
6. 6Carefully remove the baking dish from the oven and place it on a wire rack to cool completely. This cooling step is important to allow the cake to set properly before cutting. Once cooled, cut the cake into approximately 5.08 cm (5 cm) squares before serving.

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