Dish

Sanwin makin

Sanwin makin is a sweet and creamy dessert that is made by cooking semolina in coconut milk and jaggery. The mixture is then poured into a greased pan and baked until golden brown. The dessert is usually served warm and can be garnished with shredded coconut or chopped nuts. The texture of the dessert is soft and slightly chewy, with a sweet and nutty flavor.

Asian cuisine› Southeast Asian cuisine› Burmese cuisine

Dessert› Cake

Origins and history

Sanwin makin is believed to have originated in Myanmar and is a popular dessert in Burmese cuisine. It is often served during festivals and special occasions such as weddings and religious ceremonies. The dessert is also popular in neighboring countries such as Thailand and Laos.

Dietary considerations

Sanwin makin is vegetarian and can be made vegan by using plant-based milk instead of coconut milk. It contains gluten and is not suitable for those with celiac disease or gluten intolerance. It is also high in sugar and should be consumed in moderation.

Variations

Variations of sanwin makin include adding raisins or chopped nuts to the mixture before baking. Some recipes also call for the addition of cardamom or cinnamon for extra flavor.

Presentation and garnishing

Sanwin makin can be presented in a round or square baking dish and garnished with shredded coconut or chopped nuts.

Tips & Tricks

To prevent the dessert from sticking to the pan, be sure to grease the pan well before pouring in the mixture.

Side-dishes

Sanwin makin can be served with a side of fresh fruit such as mango or pineapple. It can also be served with a dollop of whipped cream or vanilla ice cream.