A rich, golden semolina cake made with coconut milk, sugar, and ghee, studded with poppy seeds and raisins, then baked until firm with a caramelized top. This celebratory dessert is a fixture at Burmese weddings and festivals.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Toast semolina in ghee over medium heat, stirring constantly, until it turns golden and releases a nutty aroma.
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2
Add coconut milk and sugar to the toasted semolina, stirring continuously to prevent lumps as the mixture thickens.
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3
Remove from heat and let cool slightly before stirring in beaten eggs, poppy seeds, raisins, and cardamom.
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4
Pour the mixture into a greased baking pan and scatter sliced almonds across the top.
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5
Bake at one hundred and eighty degrees Celsius for thirty-five to forty minutes until the top is golden and a skewer comes out clean.
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6
Allow to cool completely before cutting into diamond shapes for serving.
Did You Know?
Hsa nwin ma kin is considered essential at Burmese wedding receptions, and families often compete to make the richest version by using extra coconut milk and ghee.
Chef's Notes
Equipment Tips
- large saucepan
- baking pan
- oven
The Story Behind Hsa Nwin Ma Kin
Semolina cake holds a place of honor in Burmese celebratory cuisine, with origins predating British colonial influence. The use of semolina reflects Indian culinary connections, while the heavy coconut milk base is distinctly Southeast Asian. The dish was traditionally prepared in royal kitchens and later became accessible to all social classes as a festive treat marking important life events.
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