Burmese Semolina Cake (Shwe Gyi Sanwin Makin)

Burmese Semolina Cake (Shwe Gyi Sanwin Makin)

Course: Dessert
Cuisine: Burmese
Prep Time: 35 minutes
Cook Time: 30 minutes
Total Time: 1 hour 5 minutes
Author: Marvellina
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  • 2 cups semolina flour (cream of wheat/soojee)
  • 2 cups sugar
  • 2 1/2 cups canned or fresh coconut cream
  • 2 large eggs beaten
  • 3 cups water
  • 1/2 cup cooking oil (I use avocado oil) You can use neutral tasting oil
  • 2 Tbsp white poppy seeds I used white sesame seeds


  • Oil a rectangular heat-proof dish, about 8x6 inch size. Place the semolina flour in a large non-stick pan and toast it for about 2-3 minutes. It will turn slightly brown
  • Add sugar, coconut cream, salt, eggs, water, and cooking oil to the pan. Mix until they are combined well with the semolina flour. Cover and let stand for 30 minutes. Preheat oven to 350 F
  • Turn on the heat on the stove and cook over moderate heat until it started to boil and then lower the heat and continue to stir and cook for about 20 minutes. The dough-like mixture will come away from the pan. Spoon this mixture into the rectangular dish you prepare earlier. Gently pack it down with a rubber spatula. Use a rubber spatula to smooth the surface. Sprinkle the seeds all over the surface
  • Preheat your broiler in the oven on low. Place the dish inside the oven and let the cake brown. Keep a very close watch as they might get burn if you walk away. Remove from the oven. Serve at room temperature as snacks or dessert