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!

Ingredients:

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

Directions:

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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