Burmese Semolina Cake (Sanwin Makin)
A sweet and moist cake made with semolina flour, coconut milk, and poppy seeds. A delightful gluten-free dessert snack.
Ingredients
- 1 cup Semolina Flour
- 1 cup Coconut Milk
- 3/4 cup Sugar
- 2 tablespoons Poppy Seeds
- 2 tablespoons Butter
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to 175°C. Prepare a baking pan.
- 2In a medium saucepan, combine the 1 cup of semolina flour, 1 cup of coconut milk, and 3/4 cup of sugar.
- 3Place the saucepan over medium heat. Cook the mixture, stirring constantly, for 10 to 15 minutes until it thickens significantly and pulls away from the sides of the pan. The mixture should resemble a thick paste.
- 4Remove the saucepan from the heat. Stir in the 2 tablespoons of poppy seeds until they are evenly distributed.
- 5Pour the entire mixture into the prepared baking pan, spreading it evenly with a spatula. Dot the top of the mixture with the 2 tablespoons of butter.
- 6Bake for 45 minutes in the preheated oven, or until the top is golden brown and a skewer inserted into the center comes out clean.
- 7Allow the cake to cool completely in the pan on a wire rack for at least 1 hour. Cooling completely is important for the cake to set properly. Once cooled, cut the cake into squares and serve.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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