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Sanwin makin
Sanwin makin (ဆနွင်းမကင်း): baked semolina and coconut milk cake with butter and poppy seeds
BurmeseBurmese families bake trays of this dense, golden cake for donation ceremonies, novice monk initiations and the Thadingyut lights festival, and tea shops in Yangon sell it in neat diamonds beside the milky tea. Semolina is toasted and slowly cooked with coconut milk, milk and sugar into a thick paste, enriched with butter and eggs, then baked until the top is deep brown and the inside is soft, moist and fudgy, somewhere between a cake and a set pudding. Poppy seeds on top add a faint crunch; toasted sesame is a common swap. Cutting it warm is the typical letdown: the cake only firms as it cools, so wait a few hours. Chef's tip: toast the semolina until it smells like warm biscuits before adding any liquid; that nutty depth is what makes a good sanwin makin.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the cake
- 3 ½ oz unsalted buttersoftened, plus extra for the tin
- 7 oz fine semolina
- 1 ¾ cups coconut milk
- 1 ¼ cups whole milk
- 6 ½ oz sugar
- ¼ tsp salt
- ¼ tsp ground cardamom (optional)
- 3 eggsbeaten
For the top
- 1 tbsp poppy seedsor white sesame seeds
- 1 oz raisins (optional)
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Method
0/9 doneStep 1: Heat the oven to 350°F (325°F fan). Butter a 20 cm square tin and line the base with baking paper.
Step 2: Melt 20 g of the ⅔ oz unsalted butter in a wide, heavy pan over a medium-low heat. Add 7 oz fine semolina and stir constantly for 6–8 minutes, until it turns light gold and smells toasty.
8 minStep 3: Whisk 1 ¾ cups coconut milk, 1 ¼ cups whole milk, 6 ½ oz sugar, ¼ tsp salt and ¼ tsp ground cardamom together in a jug. Take the pan off the heat and pour in the liquid slowly, whisking hard so no lumps form.
Step 4: Return to a low heat and cook, stirring all the time and scraping the base, for 10–12 minutes, until it becomes a very thick, glossy paste that pulls away from the sides of the pan.
12 minStep 5: Take off the heat and beat in the rest of the 2 ⅞ oz unsalted butter in pieces until fully absorbed. Leave for 10 minutes to cool a little so the eggs don't scramble.
10 minStep 7: Spread into the tin, smooth the top and scatter evenly with 1 tbsp poppy seeds.
Step 8: Bake for 50–55 minutes, until the top is deep golden brown and a skewer in the centre comes out with moist crumbs but no wet batter. For a darker top, slide under a hot grill for 2–3 minutes, watching closely.
55 minStep 9: Cool in the tin for at least 2 hours, until fully set, before cutting into squares or diamonds. Keeps covered in the fridge for 4 days; bring back to room temperature to serve.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 5 g
- Carbs
- 33 g
- Fat
- 16 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sanwin makin take?
- About 90 minutes in total: 15 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
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