This is sanwin-makin (also known as golden semolina cake).
It's a Burmese sweet treat made from semolina, condensed milk and coconut milk, and it hovers delightfully somewhere between cake and confectionery.
This beautiful recipe is from MANDALAY: Recipes & Tales from a Burmese Kitchen (Bloomsbury, 2019), a gorgeous cookbook by extremely talented food writer, MiMi Aye.
MiMi grew up in Margate with Burmese parents and as such Mandalay isn't just a cookbook, it's a joyous mix of over ninety sweet and savoury Burmese recipes alongside pictures, prose and linguistic tips that give you a taste (literally and figuratively) of MiMi's ancestry and the culture and culinary traditions of Burma.
All these means that when opening Mandalay for the first time, some might feel inclined to dive straight in and get cooking, while others might curl up in an armchair to soak up the prose introduction that gets you started with a look into the customs and traditions that make Burmese food what it is.
If you haven't cooked Burmese cuisine before, no problem. MiMi writes clearly, concisely and with extra tips exactly at the points you'd want them to be, meaning it's possible to cook through this book with ease and achieve stunningly tasty results.
Now, on to the sanwin-makin. Making this sweet, soft dessert is a pleasurable process. We begin by gently heating semolina with sugar, butter, syrup, condensed milk and coconut milk until we have a sweet dough, then press it into a tray and bake for 10 minutes before being left to cool in the oven.
MiMi explains:
Sanwin-makin is the most popular sweet snack in Burma and like many of our desserts, originally came from elsewhere, as it's based on the Indian pudding known as sooji halwa. This particular version topped with white poppy seeds is known as shwe-gyi sanwin-makin and is common all over Burma and sold for pennies on the streets.
In Mandalay, you would be served pwè-daing sanwin-makin (meaning ‘banquet-style semolina cake’), which is a richer affair. The Mandalay style of sanwin-makin is second only to lahpeton on a special occasion, and I actually grew up with and prefer it, so if you would like to make it, simply add a handful each of walnuts and raisins at the stirring stage, and omit the poppy seeds.
The version featured in MiMi's beautiful book is topped with white poppy seeds, but I took her advice and instead used a scattering of walnuts and raisins stirred into the dough.
I'm absolutely hooked on these gorgeous little treats. Read on to learn how to make them, and don't forget to buy MiMi's book for yourself. It's in the shops and on Amazon now!
Ingredients
- 500 g (1.1 lb) semolina
- 200 g (7.1 oz) granulated white sugar
- 300 g (10.6 oz) salted butter melted
- 6 medium free range eggs
- 397 g (14 oz) condensed milk
- 150 g (5.3 oz) golden syrup
- 250 g (8.8 oz) canned coconut milk
- 50 g (1.8 oz) raisins
- 50 g (1.8 oz) walnuts roughly chopped
Equipment
- Large nonstick baking tray
Instructions
In a large bowl, combine the semolina and sugar.
Add the eggs.
Add the melted butter.
Mix well.
Now add the golden syrup.
Add the condensed milk.
Add the coconut milk.
Mix again.
Add the raisins and walnuts.
Stir through.
Scrape the cake mix into a wok or large saucepan and place over a medium-low heat.
Stir the cake mix frequently with a wooden spoon and let it cook for 30 minutes, until it thickens so much that your spoon stands upright, and you can see the cake batter pull away from the sides and the oil rising around.
Meanwhile preheat the oven to 200°C/180°C Fan/Gas Mark 6 and grease an 8-holed friand mould, muffin tin or a large baking dish.
Spoon the mix into the greased tin or dish. (If you're not confident about the non-stick quality of your dish, you can line the base with a piece of baking paper.)
Level off.
Bake for 10 minutes, and then leave to cool in the oven for at least 2 hours (this will help to set the cake properly).
Turn out once cool. If using a baking dish, turn out...
And slice into diamond-shaped pieces. I do this by first cutting diagonal lines either side of a ruler to keep the portions even.
Then cutting horizontal lines the same way to produce the diamond-shaped pieces.
Serve as is or with double cream.
They make incredible delicious snacks at any time!
Pointers, tricks and troubleshooting tips for the perfect sanwin-makin (golden semolina cake)
Is sanwin-makin easy to make?
This recipe takes a little patience to make, but the steps are actually super simple and easy to follow.
These little bites of sweet cake are so moreish and delightful, made with just a few simple ingredients you probably already have to hand. Once you've made sanwin-makin, you'll want to make it again and again.
Will I need any special equipment to make sanwin-makin?
You should be able to easily find everything you need to make this recipe in the average kitchen: weighing scales, a mixing bowl and wooden spoon, a large pan, and high sided baking tray.
Head down to the recipe card below, where you'll be able to find the full list of equipment.
Where can I buy semolina? Does it matter if I use fine, or coarse semolina?
You should be able to easily find semolina in the baking aisle of the supermarket.
Semolina is a part of durum wheat that isn't turned into flour, and is often used to make some types of pasta and couscous, as well as for desserts like semolina pudding and sanwin-makin.
If you can get it, it's better to use fine semolina as this will give you a finer more delicate crumb to your sanwin-makin, but either is fine as you give it plenty of time to cook on the stove.
How can I tell if eggs have gone off?
In the UK, eggs are produced to a food safety standard called the British Lion Code of Practice and have a stamp on the shell of a red lion.
Eggs produced under the Red Lion code don't actually have to be stored in the fridge, but there's a reason you should do so.
Red Lion eggs should be kept somewhere cool with a constant temperature under 20C. This is achievable in the supermarket, which is why you often see them on the shelves, but since even cool kitchens might fluctuate over 20C (while cooking dinner, for example) it's recommended that you put your eggs in the refrigerator as soon as you get home.
Since eggs should be kept at a steady cool temp, they also don't keep so well if they're constantly being moved in and out of the refrigerator. For this reason, it's best to take just what you need for the dish you're cooking and leave the rest of the box where it is to avoid temperature fluctuations.
In the UK, Red Lion eggs bear a Best Before End Date. They may be safe to use past that date as long as they show no signs of spoilage and have been properly stored. However, if they bear a Use By Date, then they should not be eaten past that date.
If you are worried your eggs might have gone off, crack one into a small bowl. That way, you can check the egg without contaminating your other ingredients.
Look to see if your egg looks normal and discard if there's any discolouration. You can then smell the egg - gone off eggs have an unavoidably bad smell so discard if they smell even slightly rotten.
If you have any concerns please speak to your health professional as this website does not offer medical advice.
Is sanwin-makin suitable for vegetarians?
Yes, this recipe does not contain any fish, poultry or meat so is suitable for vegetarians.
Is sanwin-makin suitable for vegans?
This recipe contains egg, condensed milk and butter so would not be suitable for a vegan.
I haven't tried adapting this recipe with plant-based alternatives to make it vegan, so if you could give it a go, let me know how you get on!
For the butter, you can use a vegan butter with a high fat content or solid vegetable fat like Trex. For the condensed milk, you could try Carnation's vegan condensed milk alternative, or see below for tips on how to make dairy-free condensed milk for youself.
Finally, you will need to use an egg replacer. I would suggest using one of the following options (each = 1 egg, so multiply as needed for any given recipe).
- 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
- 3 tablespoons of applesauce (bear in mind this will add sweetness).
My suspicion is that chia would probably work best, but let me know how you get on.
Can I make dairy-free condensed milk myself?
Making vegan condensed milk is actually quite simple. I suggest doing this a day ahead as it continues to thicken up in the fridge.
- In a medium saucepan, mix 450ml (0.8 pints) of any plant milk or lactose-free milk with 100g (3.5 oz) of caster sugar.
- Bring to a gentle simmer and stir well until the sugar has dissolved.
- After about 5 minutes, turn the heat down so the mixture is just gently bubbling - you don't want it to boil over!
- Simmer for 30-45 minutes until the milk has reduced by about half and has thickened up. Make sure to stir occasionally so that the milk doesn't catch on the bottom of the pan.
- Pour into a clean jug or jar, cover, cool, and keep in the fridge until you're ready to make sanwin-makin.
You can also use a can of coconut milk instead of of plant milk, this works a bit quicker as its thicker to start with. Pick a good quality coconut milk with a high-fat content for best results.
Is sanwin-makin gluten-free?
This recipe is made with semolina, which is made from part of the wheat kernel that's not made into wheat flour. For this reason, it's not suitable for someone who needs to avoid gluten in their diet.
You could try using gluten-free cornmeal (fine polenta) which is made from corn. I haven't tried this and can't be sure of the results, so let me know how it works out if you do.
And don't forget to check the labels on all ingredients to ensure they are suitable for a gluten-free diet.
Is sanwin-makin healthy?
This recipe is definitely a sweet treat, made with lots of sugar and butter, condensed milk, and coconut milk.
One of the lovely things about sanwin-makin is, if you've baked it in a tray you can cut it into cute little diamond shapes to create bite-size delights to satisfy many a sweet craving.
It freezes well too (see the tips below) so you don't have to eat it all at once!
Is sanwin-makin safe to eat while pregnant?
At the time of writing (December 2020), the NHS advice suggests there is no need to avoid walnuts whilst pregnant. Please check local information to you. You can always just leave them out of this recipe if you like.
Nothing else in this recipe should pose a risk to pregnant people as long as the ingredients are in good condition and the sanwin-makin has been made safely and hygienically.
Advice regarding egg safety varies from country to country due to different production and handling methods. In the UK at the time of writing, eggs with the Red Lion stamp are considered very safe to eat, especially in a recipe like this where they are well cooked through.
If you have any questions or concerns, please speak to your health professional, A Mummy Too does not give medical advice.
I haven’t got raisins can I use cranberries?
Sanwin-makin is often flavoured with poppy seeds, or cashew nuts. In MiMi's book she suggests a raisin and walnut combination which is delicious but if you don't have raisins then go ahead and use other dried fruits or different nuts if you like.
Take care not to add too much, though, as you don't want to lose the cakey, delicious consistency.
Can I add extra coconut to sanwin-makin?
If you like a real coconut hit why not sprinkle some desiccated coconut on top as a decoration and to add extra flavour?
Add un-toasted coconut shreds to the top just before baking.
How should I store sanwin-makin?
Once cooled and cut into the delicate diamond shapes, you can transfer your sanwin-makin into an airtight container to store it.
Try and use a container that the sanwin-makin fits snuggly into without too much air space so they don't dry out as quickly. I find that they keep really well, though, and don't go stale nearly as quickly as standard, unfrosted cake might.
If your sanwin-makin is like mine and doesn't have any toppings, it's fine to stack layers on top of each other. If you have used poppy seeds or any other toppings, you might prefer to add a layer of greaseproof to keep them from sticking together.
It's best to store you sanwin-makin somewhere cool and out of direct sunlight so in the cupboard, or pantry would be ideal. I've also got a batch in the fridge, which is keeping beautifully.
How long does sanwin-makin keep?
When stored correctly, sanwin-makin will keep for about 5 days.
Can I leave sanwin-makin out on the counter?
It's ok to leave sanwin-makin out on the side for a few hours for serving but don't store it like this.
Make sure to keep your sanwin-makin in an airtight container when it's not been served so that it's stays soft and fresh.
Can I make sanwin-makin ahead?
Sanwin-makin can be served warm or completely cold and it keeps quite well so you can make it the day before if you like.
Once the batter is made, it needs to go straight onto the stove as it contains raw eggs. And once you've cooked it to a dough on the stove, you'll need to get it straight into a tin and into the oven. You can't leave the dough overnight as it will dry out and set in the pan.
Can I freeze sanwin-makin?
Yes, sanwin-makin freezes so well, I often make a double batch!
Make sure you wrap the sanwin-makin well to protect it from freezer burn. Pop a label and a date on the box. It should keep ok in the freezer for up to 2 months.
Defrost overnight in the fridge, and consume within 24 hours of defrosting. I like to keep mine in a container with a removable lid so that I can just remove and defrost a few at a time.
What is the best way to reheat sanwin-makin?
Sanwin-makin is yummy cold, but if you do want to reheat it, I recommend just giving it a quick blast in the microwave. A couple of pieces on a plate will take as little as 15 seconds to warm through.
Can I make sanwin-makin in a different quantity?
Yes, if you want to make more or less of this recipe, it's really simple.
Head down to the recipe card below where you'll find the number of servings.
To change the amounts, click on the number of servings and a little slider will appear that you can move up or down to change the number. The ingredients will update automatically so you don't need to do any workings out.
Can I make sanwin-makin in individual portions?
If you like you could use a mini muffin tray, madeleine or friand mounds to bake the dough into individual portions without having to cut a big tray into diamond pieces.
Make sure to grease whichever tray you choose to help the sanwin-makin to come out cleanly once baked and cooled.
Can I make sanwin-makin in a stand mixer such as a KitchenAid or Kenwood Mixer?
They're only stirring required for this recipe, no vigourous whisking or beating, so it's quite possible to do by hand.
However, you can certainly use a stand mixer with a paddle attachment to mix all the ingredients together into a batter, if you wish.
Start with the sugar, and then add the semolina- it's easiest to have dry ingredients at the bottom as they incorporate better. Next, add the melted butter and eggs and mix on slow with the paddle attachment. You might need to scrape the sides of the bowl down with a spatular to make sure everything is evenly mixed in.
Once these are combined, you can add the golden syrup, condensed milk, and coconut milk and mix and scape again. Finally, add the raisins and walnuts if using and give it a quick final mix.
You'll then need to transfer your mixture from the mixer bowl to a saucepan to continue the rest of the recipe.
Can I make sanwin-makin with a food processor?
You probably could use a food processor to make the batter, if you like. I don't think it would have much effect on the final result, as long as you whizz and scrape down the sides enough to get everything evenly combined.
If you're adding raisins and walnuts to the batter, do this after you transfer your mixture from the food processor to a saucepan, otherwise they would be chopped up.
Can I use coconut milk alternative; the kind that used in cereal and tea?
No, the coconut milk alternative designed for use in cereal and hot drinks is not the right kind for this recipe and will not work properly.
You need to use the thick type of coconut milk that usually comes in a can or Tetra Pak.
Try to find a good quality coconut milk with a high-fat content for the best results. If your coconut milk has separated in the can make sure to scoop out all the solids too.
How can I make sure sanwin-makin is perfectly cooked?
Take your time to cook the batter thoroughly on the hob before putting your sanwin-makin into the tray. This stage is really important to help the semolina absorb all the liquid in the batter.
The directions say to cook for about 30 minutes on the hob or until a wooden spoon stands up in the dough. My stove burns quite hot, even on the lowest setting, so each time I've made this recipe, the wooden spoon was able to stand up in the dough after about 20 minutes of cooking and stirring.
Once you've baked the dough in the oven, don't skip the next step. Leave the oven door ajar and let it cool on the oven shelf for a couple of hours.
Ensure it's stone cold before turning it out and attempting to cut it up. If the sanwin-makin is properly baked and fully cooled, it will be beautifully set and should be easy to cut neatly into diamonds. I recommend using a serrated knife for best results.
Why did my sanwin-makin turn out dry and crumbly?
If your final sanwin-makin was dry or crumbly, this could down be a few things.
Making the batter
- Did you measure the ingredients correctly? A mistake in the quantities or a missed ingredient could the make the batter too dry, which in turn could make the final sanwin-makin crumbly.
On the stove
Most of the cooking for sanwin-makin is done on the hob.
- Did you keep stirring? When cooking the batter on the hob, make sure to stir regularly so it can cook evenly. If you don't stir the mixture, only the bottom will cook and it will likely dry out and burn in places.
- Did you overcook your dough in the saucepan? Once a spoon stands up in the dough, you don't need to keep cooking. Even if the full 30 minutes isn't up, take you pan off the heat and transfer the dough into the greased tin.
In the oven
- Did you grease your tray? Make sure to grease the tray you're using to bake your sanwin-makin in. This will ensure it turns out cleanly and in one piece.
- Was your oven temperature correct? If your oven is too hot, the dough may burn.
- Was the tin too close to the top of the oven? Aim to place the tray on the middle shelf of your oven so that the heat reaches it evenly. This is especially important if you don't have a fan oven.
- Did you turn the oven off promptly? As soon as the 10 minutes baking is up, turn the oven off and put the door ajar. If you don't, the sanwin-makin will be exposed to too much heat for too long and will dry out.
Cutting up
- Was your sanwin-makin completely cooled? If you try to turn your sanwin-makin out before it's entirely cooled, it's more likely it will crack or crumble. Wait until it's stone cold.
- Did you use a sharp, serrated knife? You'll be making a series of long, straight cuts to achieve your diamond shapes. It's best to use a good knife for the job so that you get nice neat, crisp edges.
Why did my sanwin-makin turn out wet, soft or undercooked?
Making the batter
- Did you measure the ingredients correctly? A mistake in the quantities or a missed ingredient could make the batter too wet, which could make the final sanwin-makin soft or even mean it fails to set.
- Did you use the right kind of coconut milk? Only use coconut milk from a can, not the coconut milk drink you might put in tea or pour over your cereal. If you did use drinking coconut milk, the sanwin-makin probably won't set properly.
On the stove
- Did you cook the batter on the hob? It's really important that you cook the batter on the hob so that the semolina can absorb the moisture from the wet ingredients and begin to cook. If you try to bake the wet batter, it won't set properly.
- Did you keep stirring? When cooking the batter on the hob, make sure to stir regularly so it can cook evenly. If you don't stir the mixture, the bottom may cook while the top is still too liquid.
- Did you undercook your dough in the saucepan? You need to keep cooking and stirring until a spoon stands up in the dough. Even if the full 30 minutes isn't up, keep cooking until the dough is thick, then take you pan off the heat and transfer the dough into the greased tin.
In the oven
- Did you grease your tray? Make sure to grease the tray you're using to bake your sanwin-makin in. This will ensure it turns out cleanly and in one piece.
- Did you preheat your oven? Your sanwin-makin will only bake at full temperature for 10 minutes, so it's really important the oven is up to full temperature before the tray goes in.
- Was your oven temperature correct? If your oven is too cold, the dough may not cook enough during the 10 minute baking time.
- Was the tin too close to the top of the oven? Aim to place the tray on the middle shelf of your oven so that the heat reaches it evenly. This is especially important if you don't have a fan oven.
- Did you leave the tray in the oven to cool? Once the 10 minutes baking is up, it's important that you turn the oven off, put the door ajar but leave the sanwin-makin in the oven. This will allow it to continue to cook and set in the residual heat.
Cutting up
- Was your sanwin-makin completely cooled? Your sanwin-makin will continue to firm up as it cools. If you try to turn your sanwin-makin out before it's entirely cooled, it's more likely it will crack or crumble. Wait until it's stone cold.
- Did you use a sharp, serrated knife? You'll be making a series of long, straight cuts to achieve your diamond shapes. It's best to use a good knife for the job so that you get nice neat, crisp edges.
How can I add/change the flavours in sanwin-makin?
The first time you make this recipe, I recommend sticking to the instructions and ingredients as they are. This is a really special recipe and it's worth trying just as directed.
Once you've tried it, you can of course play around with different flavours.
How about different dried fruit and nuts? Pistachio and cranberry would be lovely, as would cashew and dried pineapple.
You could add spices too, if you like. Half a teaspoon of ground cardamom or a dash of vanilla extract could be lovely.
And of course, you can experiment with toppings too. You could use poppy seeds, as directed, or try desiccated coconut or slivered almonds.
What is the origin of sanwin-makin?
This is a traditional Burmese sweet treat, which is similar to the Indian dessert sooji halwa.
This recipe is from MiMi Aye's second book, Mandalay, which is full of amazing recipes to try and beautiful stories that bring them to life.
If you haven't tried much Burmese food, this book is a fabulous introduction. Packed with recipes, I'm sure it quickly become a family favourite, just as it is in our house.
What goes well with sanwin-makin?
Sanwin-makin is traditionally served at festivals and enjoyed as a street snack.
The sweet, soft bites are great with a good cuppa,. How about serving them with afternoon tea? Or as an alternative to after-dinner chocolates with coffee?
You could pack one into your lunchbox, but if taking to a workplace or school, it's best to leave out the nuts.
Sanwin-Makin (Golden Semolina Cake Recipe)
Ingredients
- 500 g (1.1 lb) semolina
- 200 g (7.1 oz) granulated white sugar
- 300 g (10.6 oz) salted butter melted
- 6 medium free range eggs
- 397 g (14 oz) condensed milk
- 150 g (5.3 oz) golden syrup
- 250 g (8.8 oz) canned coconut milk
- 50 g (1.8 oz) raisins
- 50 g (1.8 oz) walnuts roughly chopped
Equipment
- Large nonstick baking tray
Instructions
- In a large bowl, combine the semolina and sugar.
- Add the melted butter and the eggs, then mix well.
- Now add the golden syrup, condensed milk and coconut milk, then mix again.
- Mix in the raisins and walnuts.
- Scrape the cake mix into a wok or large saucepan and place over a medium-low heat.
- Stir the cake mix frequently with a wooden spoon and let it cook for 30 minutes, until it thickens so much that your spoon stands upright, and you can see the cake batter pull away from the sides and the oil rising around.
- Meanwhile preheat the oven to 200°C/180°C Fan/Gas Mark 6 and grease an 8-holed friand mould, muffin tin or large baking dish.
- Spoon the mix into the greased tin or dish. (If you're not confident about the non-stick quality of your dish, you can line the base with a piece of baking paper.)
- Bake for 10 minutes, and then leave to cool in the oven for at least 2 hours (this will help to set the cake properly).
- If using a baking dish, slice into diamond-shaped pieces.
- Serve as is or with double cream.
Video
Notes
Nutrition
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