Imagine a dessert that combines the rich, nutty flavor of semolina with the creamy sweetness of coconut milk, baked to golden perfection – welcome to the world of Shwe Gyi Sanwin Makin! This traditional Burmese cake is not just a dessert; it's a culinary journey that brings the exotic flavors of Myanmar right into your kitchen. With its simple ingredients and straightforward preparation, this cake promises to be a show-stopping treat that will impress your family and friends with its unique texture and irresistible taste.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Burmese
Serves: 8 servings
Ingredients
- 1 cup semolina
- 1 cup sugar
- 1 cup coconut milk
- 1/2 cup water
- 1/4 cup ghee or butter
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup grated coconut (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, combine the semolina, sugar, salt, and baking powder. Mix thoroughly to ensure even distribution of dry ingredients.
- In a separate saucepan, heat the coconut milk, water, and ghee (or butter) over medium heat. Stir gently until the ghee is completely melted and the mixture is well combined.
- Slowly pour the warm liquid mixture into the dry ingredients, whisking continuously to prevent lumps from forming. Mix until you have a smooth, consistent batter.
- If using grated coconut, fold it into the batter, reserving a small amount for garnishing the top of the cake.
- Pour the batter into the prepared baking pan, ensuring it is evenly spread. Sprinkle the reserved grated coconut on top for added texture and visual appeal.
- Place the pan in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. This allows the cake to set and makes it easier to remove from the pan.
- Once cooled, cut the cake into squares or diamond shapes. Serve warm or at room temperature as a traditional Burmese dessert.
- Optional: Garnish with additional grated coconut or a light dusting of powdered sugar before serving.
Tips
- Use fresh, high-quality semolina for the best texture and flavor.
- Ensure all ingredients are at room temperature before mixing to create a smooth batter.
- Whisk the batter thoroughly to prevent any lumps from forming.
- Don't overmix the batter – mix just until the ingredients are combined to keep the cake tender.
- Check the cake's doneness by inserting a toothpick – it should come out clean with just a few moist crumbs.
- Let the cake cool slightly in the pan to help it set and make cutting easier.
- For an extra touch of authenticity, serve with a sprinkle of fresh grated coconut or a light dusting of powdered sugar.
- This cake tastes even better the next day, so don't hesitate to make it in advance!
- Store in an airtight container at room temperature for up to 3 days.
- For a variation, try adding a touch of cardamom or vanilla extract to the batter for an extra flavor dimension.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 30mg
