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.
Ingredients
200g semolina
400ml coconut milk
200g sugar
100g ghee or butter
3 eggs, beaten
2 tablespoons poppy seeds
50g raisins
1 teaspoon cardamom powder
Sliced almonds for topping
Instructions
1Toast semolina in ghee over medium heat, stirring constantly, until it turns golden and releases a nutty aroma.
2Add coconut milk and sugar to the toasted semolina, stirring continuously to prevent lumps as the mixture thickens.
3Remove from heat and let cool slightly before stirring in beaten eggs, poppy seeds, raisins, and cardamom.
4Pour the mixture into a greased baking pan and scatter sliced almonds across the top.
5Bake at one hundred and eighty degrees Celsius for thirty-five to forty minutes until the top is golden and a skewer comes out clean.
6Allow 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.