WHAT IS CASHEW CREAM RECIPES

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COCONUT CASHEW CAKE (SANWIN MAKIN) - RECIPES, TV AND ...



Coconut Cashew Cake (Sanwin Makin) - Recipes, TV and ... image

Rich with the flavor of coconut, traditional Burmese semolina cake, called sanwin makin, is made by cooking the semolina into a thick porridge before baking....

Provided by 177MILKSTREET.COM

Total Time 1 hours

Cook Time 1 hours

Yield 1 9-inch cake

Number Of Ingredients 10

170 grams (1 cup) semolina flour
30 grams (⅓ cup) plus 2 tablespoons unsweetened shredded coconut, divided
1 14-ounce can coconut milk
218 grams (1 cup packed) light brown sugar
4 tablespoons (½ stick) salted butter, melted and slightly cooled
3 large eggs
1 1/2 teaspoons baking powder
1/2 teaspoon ground cardamom
¼ teaspoon table salt
32 grams (¼ cup) unsalted roasted cashews, coarsely chopped

Steps:

  • Heat the oven to 350°F with a rack in the middle position. Line the bottom of a 9-inch-round cake pan with a round of kitchen parchment. Mist the parchment and sides of the pan with cooking spray.
  • On a rimmed baking sheet, combine the semolina and the 30 grams (⅓ cup) of shredded coconut in an even layer. Toast until fragrant and golden at the edges, 10 to 12 minutes, stirring halfway through. Transfer to a large bowl, immediately add the coconut milk and whisk to combine. Set aside until the liquid is absorbed, about 10 minutes.
  • Increase the oven to 375°F. To the semolina mixture, add the brown sugar, butter, eggs, baking powder, cardamom and salt. Whisk until well combined. Pour the batter into the prepared pan and sprinkle with the cashews and remaining 2 tablespoons shredded coconut.
  • Bake until a toothpick inserted at the center comes out clean, 25 to 30 minutes. Let cool on a wire rack for 20 minutes. Run a knife around the pan, then invert onto the rack and remove the pan and parchment. Invert again onto a serving plate. Serve warm, at room temperature or chilled.

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