Semolina Cake
Semolina Cake is a rich and fragrant traditional Myanmar dessert. It is made from semolina (wheat flour), coconut milk, sugar, eggs, and butter or oil. The mixture is gently cooked until thick, then baked until golden brown on top, often garnished with poppy seeds. Semolina cake has a dense yet moist texture, with a sweet coconut flavor and slightly nutty aroma. It is commonly served during religious ceremonies, festive occasions, and as a treat with tea. This cake reflects the influence of Indian cuisine on Myanmar desserts, blended beautifully with local ingredients like coconut milk and jaggery.
Ingredients
- 1 cup semolina (sooji/rava)
- 1 cup grated coconut (fresh or desiccated)
- 1 cup condensed milk
- ½ cup sugar (adjust to taste)
- ½ cup water or coconut milk
- ¼ cup butter or oil (melted)
- 1 tsp baking powder
- 1 tsp vanilla extract (optional)
- ¼ cup chopped cashews or almonds (for topping)
How to Make?
To make semolina cake (Sanwin Makin), start by soaking the semolina in water or coconut milk for about 30 minutes until it softens. In a mixing bowl, combine the soaked semolina with grated coconut, condensed milk, sugar, melted butter or oil, and vanilla extract if using. Mix everything well until you get a smooth batter. Add baking powder and fold it gently into the batter. Pour the mixture into a greased baking dish or tray and sprinkle chopped cashews or almonds on top for a crunchy texture. Bake in a preheated oven at 350°F (175°C) for about 30-40 minutes or until the top turns golden brown and a toothpick inserted comes out clean. Let the cake cool slightly before cutting into squares or diamond shapes. Sanwin Makin is soft, moist, and wonderfully fragrant — a favorite treat in Burmese households.
