Burmese Sanwin Makin (Semolina and Coconut Milk Cake)

A beloved Burmese teatime cake of golden semolina steamed with rich coconut milk, brown sugar, and fragrant poppy seeds, crowned with a caramelised sesame top. Dense, moist, and perfumed with cardamom — an irresistible classic from the heart of Yangon's tea houses.

60 min total Base: 8 servings 290 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings8 servings

1Base: 8 servings64

fine semolina

200 g

full-fat coconut milk

400 ml

water

200 ml

palm sugar or brown sugar

150 g

eggs

2 whole

butter or coconut oil

40 g

white poppy seeds

20 g

sesame seeds

15 g

cardamom powder

3 g

salt

2 g

Instructions

Preheat oven to 180°C. Combine coconut milk, water, and palm sugar in a heavy saucepan. Heat over medium, stirring until sugar dissolves. Do not boil.

Gradually pour in the semolina while stirring constantly to prevent lumps. Cook over medium-low heat, stirring continuously, for 8-10 minutes until the mixture thickens into a heavy paste.

Remove from heat and let cool for 5 minutes. Beat eggs lightly and stir into the semolina mixture along with butter, cardamom, poppy seeds, and salt. Mix thoroughly.

Grease a 20cm square baking tin. Pour in the batter and smooth the top with a wet spatula. Scatter sesame seeds evenly over the surface.

Bake for 30-35 minutes until a golden-brown crust forms on top and the centre is set. A skewer inserted into the middle should come out clean.

Allow to cool completely in the tin before cutting into diamond or square pieces. The cake firms up significantly as it cools.

💡 Chef's Tip

For the signature glossy caramelised top, brush the surface with a little melted butter in the final 5 minutes of baking and switch to the grill/broiler setting briefly.

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