Friday, June 02, 2017
Hsa*ba: Shwegyi Sanwei Makin (Burmese Semolina Pudding)
I know the picture doesn't look like much. And yes, this honestly sounds kinda boring by US dessert standards. But there's something appealing about a dessert that is soft and crunchy at the same time. A dessert that isn't super sweet. And I'm always on board with pouring heavy cream over something. This pudding is hopefully just the first step in bringing some delicious Burmese food to this blog. It's definitely a good start.
Shwegyi Sanwei Makin (Burmese Semolina Pudding)
From Hsa*ba blog
12 ounces semolina (preferably coarse grain)
12 ounces granulated sugar
1 (14-ounce) can coconut milk
1 teaspoon sea salt
2 large eggs, beaten
2½ cups water
½ cup peanut oil
1 tablespoon white poppy seeds
Pour the semolina on to a baking sheet or frying pan and roast over moderate heat or under the grill for 5 to 10 minutes. Stir frequently until the semolina has turned golden brown. Watch carefully so it does not burn. Remove from the heat and pour into a large saucepan.
Mix in the remaining ingredients, except the poppy seeds. Use a whisk to remove any lumps. Over a moderate heat bring the mixture to the boil, stirring continuously. Soon you will notice the mixture beginning to thicken and at the first sign of bubbles appearing, turn down the heat to the lowest setting.
You need to stir continuously throughout the cooking process. As the mixture becomes thicker, it can be hard work. Continue to simmer very gently for 8 to 10 minutes until the mixture starts to clump together and comes away from the sides of the pan easily.
Pour the mixture into a cake tin or an oven-proof dish, approximately 9 inches in diameter, which has been greased with oil. Smooth over the surface with the back of a spoon so it is level. Sprinkle the poppy seeds and place under the broiler for 8 to 10 minutes until the top is golden and some cracks appear on the surface. Serve the Burmese semolina pudding at room temperature.
Makes 10 to 12 servings