Sanwin makin

Sanwin makin

Semolina pudding

By
From
The Complete Asian Cookbook
Makes
25 pieces
Photographer
Alan Benson

This dish (pronounced ‘sinamakin’) is rich with coconut milk, ghee and sesame seeds. It is cut and served like a cake.

Ingredients

Quantity Ingredient
180g fine semolina
750ml thick coconut milk
220g sugar
125g ghee or butter, cut into cubes
pinch salt
1/4 teaspoon ground cardamom
3 eggs, separated
2-3 tablespoons sesame seeds, lightly toasted

Method

  1. Preheat the oven to 160ºC. Lightly grease a 22 cm square cake tin or ovenproof dish.
  2. Put the semolina in a large heavy-based saucepan. Gradually add the coconut milk, stirring often to keep the mixture free of lumps. Add the sugar, place over medium heat and bring to the boil, stirring constantly. When the mixture boils and thickens add a small amount of ghee at a time and continue cooking until the mixture becomes very thick and leaves the side of the pan. Remove from the heat, then add the salt and cardamom and mix well. Beat in the egg yolks, one at a time.
  3. Whisk the egg whites in a clean bowl until stiff peaks form. Fold into the semolina mixture.
  4. Turn the mixture into the prepared tin and smooth the top. Sprinkle over the sesame seeds and bake in the oven for 45–60 minutes, or until well risen and golden brown. Remove from the heat, allow to cool in the dish, then cut into large diamond-shaped pieces. Serve as a snack or dessert.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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