Sesame Semolina Pudding Recipe
(Sanwin-makin)
Burmese Recipes

The secret of the flavor of this pudding is the dry cooking of the semolina.
 

Ingredients:

225 g/8 oz
225 g/8 oz
1/2 tsp
175 g/6 oz
1.2 liters/2 pints
50 g/2 oz
2 tsp
2
75 g/3 oz
4 tbsp
 

semolina
soft dark brown or demerara sugar
salt
creamed coconut, roughly chopped
boiling water
butter or margarine
vegetable oil
eggs, beaten
seedless raisins
sesame seeds or poppy seeds
 

Method:

1. Put the semolina in a large heavy pan and cook over low heat for about 10 minutes, stirring occasionally. The semolina should become scorched or toasted but not burnt.
    

2. Remove from the heat and stir in the brown sugar, salt, creamed coconut (coconut milk) and water. Leave to stand for at least 30 minutes, then cook over low heat for about 15 minutes or until quite thick, stirring occasionally.
    

3. Remove from the heat, add the butter or margarine and stir until melted. Stir in the oil, leave to cool slightly, then stir in the eggs.
    

4. Return to the heat and cook gently for 5 minutes, stirring constantly. Stir in the raisins and cook for 5 to 10 minutes until the mixture is thick, but not solid.
    

5. Pour into a greased shallow ovenproof square dish and sprinkle with the sesame or poppy seeds. bake in a preheated moderately hot oven (200C/400F, Mark 6) for about 11/2 hours until the pudding has begun to shrink away from the sides of the dish and the seeds brown.
    

6. Leave until cold, then cut into squares or diamond shapes to serve.

SERVES 6 to 8