Saturday, February 09, 2013

Burmese Dessert - Sanwin Makin

Cream of Wheat Cake Made With  Coconut Milk
I adapted this recipe submitted by Saw Saw Win on the Burmese Food Lovers' Kitchen group in Facebook. The amount of brown sugar has been reduced from 3-1/2 cups to 2 cups for those of us who have to watch our sugar levels, and the oven temperature increased to 375°F from 350°F.

There was a snow storm last night (about 5" or so) and when I looked out of the living room window this morning, I found that the young man who lives across the street from us was hard at work, removing the snow from our driveway with his snow-blower.  To thank him for his kindness, a few squares of this dessert and some oranges were hand-delivered to him by my husband.

DH was not able to describe the dessert to him except to say that the white things on top were white poppy seeds, so I called him on the telephone and gave him a list of the other ingredients just so he would know what he was eating. The young man is a chef and much appreciated the details!


1 cup cream of wheat/semolina/sooji
2 cups brown sugar or to taste (original recipe used 3-1/2 cups) 
1 can (13 1/2 fl. oz.) coconut milk
4 eggs

1/4 tsp. salt
1 stick (4 oz.) butter or margarine
2 Tbsp. raisins
1 Tbsp. white poppy seeds

  1. Preheat oven to 375°F.
  2. Toast semolina in a sauce pan over medium heat to a light brown color.
  3. Set toasted semolina aside.
  4. Beat eggs and mix with coconut milk, brown sugar & salt.
  5. Stir wet ingredients into semolina until well blended and lumps disappear.
  6. Place sauce pan over medium-high heat, add butter and bring to a boil.
  7. Reduce heat to medium-low and cook for 15 minutes or until mixture thickens, stirring constantly. 
  8. Stir raisins into mixture and pour into 8" x 8" oven-proof dish.
  9. Sprinkle with poppy seeds  & bake at 375°F for 35-40 minutes until toothpick inserted into center comes out clean.
  10. Cut into squares and serve warm.
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  1. My father's family migrated from Burma to India during the war. And I grew up with a lot of Burmese influence ( be it in stories or food, it has always been a part of us ). It is so nice to see a baked version of this dish. We always do this completely over the stove. This seems like an easier way to do it. Thank you very much!

    1. Yes, I have also made this dessert on the stove and it was very time-consuming and tedious. This baked version is much easier.

      Tina, if you're on Facebook, you're invited to join our group called Burmese Food Lovers' Kitchen. You will enjoy the Burmese recipes posted there.

  2. I was so glad to find this recipe. My book club just read The Lizard Cage and I need to prepare a Burmese meal for our book talk. This looks great and easy.

    Thank you.

    1. You're very welcome and best of luck with the preparation of your Burmese meal.


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