Sanwin Makin is a Burmese dessert with Indian influences.
This recipe was first published in Flavours magazine.
- 250g semolina flour (sugee)
- 750ml coconut milk, light
- 2tbsp butter
- 250g sugar or to taste
- 1pinch salt
- 2tsp brown poppy seeds
- Roast semolina in a wok over low heat until lightly browned.
- In a saucepan, combine the semolina, coconut milk, butter, sugar, and salt, and bring to boil, stirring continuously.
- Cook further over medium heat until mixture comes away from the side of the pan.
- Transfer mixture to a lightly oiled baking tray and smooth out the surface with the back of a greased spoon, or spatula.
- Sprinkle poppy seeds on the surface.
- Broil or grill the surface of the cake in the oven until golden brown.
- Let the cake cool, then cut and serve at room temperature, sprinkled with some toasted almond nibs, if desired.