Shwe Ji Hsa Nwin Ma Kin Recipe
I have taken this exact recipe for Burmese Semolina Cake from Ma Thanegi's book An Introduction to Myanmar Cusine. Ma Thanegi is an amazing woman. So vibrant and full of life and love for food and fun. To hear her stories of her crazy adventures in a country that not much is known about is something that will last me a life time. I love her writing and she is happy to share her recipes. I love her cookbook it is original and full of helpful information on how to recreate Burmese specialties. Definitely a book that should be on every cook's shelf.
Hsa Nwin Ma Kin...The name of this desert literally means "Unavoidable Turmeric" but not a speck of turmeric is to be found in the recipe.
Summary
Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelVery Easy
Ingredients
Ingredients:
1/2 c fine but not powdery semolina
1/2 c sugar
1 c coconut cream
1 c warm water
3 eggs well-beaten
1/4 t salt
2T clarified butter (ghee)
2 T raisins
1 t white poppy seeds
Directions
Method:
Toast the semolina in a pan until reddish golden. Mix the eemolina, sugar, coconut cream, warm water and beaten eggs in a bowl. Let stand for 30 minutes.
Heat the clarified butter in a wok and add the semolina mixture and cook, stirring constantly until the semolina is thick and leaves the sides of the pan. Stir in the raisins.
Transfer to a 15cm diameter cake pan, smooth the surface adn brush with 1/2 T butter, sprinkle with the poppy seeds and bake in a low heat for about 15 minutes until firm and the top is golden.
Toast the semolina in a pan until reddish golden. Mix the eemolina, sugar, coconut cream, warm water and beaten eggs in a bowl. Let stand for 30 minutes.
Heat the clarified butter in a wok and add the semolina mixture and cook, stirring constantly until the semolina is thick and leaves the sides of the pan. Stir in the raisins.
Transfer to a 15cm diameter cake pan, smooth the surface adn brush with 1/2 T butter, sprinkle with the poppy seeds and bake in a low heat for about 15 minutes until firm and the top is golden.
Comments
Comments: 3 |
Add a Comment
Yasmin says :
I lived in Myanmar for three years and loved the people, their culture and Burmese food. One of my favorite Burmese dessert is Hsa Nwin Ma Kin,thanks for the recipe!? Cheers from Brisbane, Australia.
Posted on: 5 September 2010 - 5:38am
Hella Delicious says :
Yasmin, you are so right, the Burmese are such a wonderful people, they have a lot to teach the world, not only with their fantastic food but with their strong spirit and always finding ways to laugh. I lived in Myanmar as well. When were you there? Where did you live? I really like this recipe too, but we are on a no-grain diet at the moment so I can't eat it currently!
Posted on: 26 September 2010 - 2:37am
Ganesh Dutta says :
This dessert looks delicious but name is too tough to pronounce. By the way it has a great story .
Posted on: 10 April 2008 - 1:58pm
