Pathein halawa

Step 1: Butter a 20 cm square tin. Whisk 7 oz glutinous rice flour with about a third of the ¾ cup whole milk to a smooth, lump-free paste, then whisk in the rest of the 1 ½ cups whole milk and ¾ cup coconut milk.

Step 2: Pour into a large heavy non-stick pan, add 9 oz sugar and 1 pinch salt, and cook over a medium heat, stirring constantly, for 10–12 minutes, until it thickens to a heavy paste.

Step 3: Turn the heat to low and add about a quarter of the ⅞ oz unsalted butter. Stir and fold until it disappears completely before adding the next piece.

Step 4: Keep adding the rest of the 2 ⅝ oz unsalted butter a little at a time over the next 20 minutes, stirring and scraping the base all the while, until the mixture is smooth and stretchy.

Step 5: Add 2 tbsp ghee and keep stirring over a low heat for 30–35 minutes more, until the halawa turns light amber and glossy, pulls away from the pan as one mass, and a little pressed between cold fingers feels chewy rather than sticky.

Step 6: Scrape into the tin and smooth the top with a buttered spatula.

Step 7: Scatter with 2 tbsp poppy seeds and 1 oz cashew nuts and press them in gently.

Step 8: Leave to cool at room temperature for at least 3 hours until firm, then cut into small squares with a buttered knife. Keep covered in a cool place for up to 5 days.