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.
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
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.