For my variation of the traditional sanwin makin from Myanmar I did not change the original recipe much. I added ginger instead of cardamom and substituted poppy seeds for the sesame seeds. I used a round cake tin this time so that I could make nice triangular slices. If you like a nice and crunchy cookie, you could bake the sliced sanwin makin again – just like you do with biscotti – I baked mine for 20-30 min. on 150°C / 300°F. The thinner the slices and the longer the baking time, the crunchier the cookie! In the end I preferred the softer slices and was happy that I had not double-baked my whole batch. Sanwin makin (crunchy and soft!) tastes great with a hot, strong cup of tea.
Ginger-poppy seed sanwin makin
For about 20 pieces
200 grams (7 oz) creamed coconut
240 milliliters (1 cup) water
(or use 450 grams / 2 cups coconut cream instead of the creamed coconut and the water)
175 grams (1 cup) semolina
200 grams (1 scant cup) sugar
125 grams (½ cup + 1 tbs) unsalted butter or ghee + extra to grease the baking tin
pinch of salt
1 heaped teaspoon powdered ginger
2 tablespoons poppy seeds
Grate the creamed coconut.
In a large saucepan melt the coconut cream with the water, the semolina and the sugar on low heat.
Bring to the boil and keep stirring until the mixture becomes thicker.
Stir in the butter and keep stirring on low heat until the mixture becomes very thick and pulls away from the sides of the pan.
Mix in the salt and the ginger.
Take from the heat and leave to cool slightly.
Grease a springform pan (ø 22 cm / 9 inch) and line the bottom with baking paper. Preheat the oven to 165 °C / 325 °F.
Separate the eggs and stir the yolks through the mixture.
Beat the egg whites into stiff peaks and fold them into the batter.
Spoon the mixture in the baking tin and sprinkle with the poppy seeds. Bake the sanwin makin in the middle of the oven for about 45 min. Leave to cool in the tin for about 5 mins. Take from the tin and cut into triangles.
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