This pumpkin semolina cake is an autumn twist on sanwin makin, the Burmese semolina cake. Semolina is toasted in spiced butter with sugar, cooked with eggs, evaporated milk and pumpkin purée until thick, then baked and grilled until golden and topped with poppy seeds.
Aamna’s version is soft, dense and gently spiced with cinnamon and nutmeg. It takes about 50 minutes and makes a big tray, cut into diamonds.
Why this recipe works
- Toasted semolina. A couple of minutes in spiced butter brings out its nutty flavour.
- Cooked on the hob first. Fifteen minutes of stirring thickens the mixture and gives the classic dense texture.
- Baked, then grilled. Fifteen minutes at 180°C and 5 minutes under the grill give a golden top.
- Pumpkin and warm spices. They make it moist and autumnal.
Tips for the best pumpkin semolina cake
- Keep the heat low for the eggs. Stir constantly so they don’t scramble.
- Expect an arm workout. The mixture gets very thick, and that’s what makes the cake dense and creamy.
- Butter the tray well. Smooth the top with a buttered spatula for an even finish.
- Tinned or fresh pumpkin. Tinned purée is easy, and roasted fresh pumpkin adds more flavour.
How to serve pumpkin semolina cake
Let it cool slightly, cut it into diamonds and serve with a cup of spiced tea or chai. For more Burmese sweets, try our kaala halwa or Burmese coconut jelly.
Pumpkin Semolina Cake FAQs
What is sanwin makin?
A Burmese semolina cake made with semolina, sugar, butter, eggs and milk, cooked until thick and then baked. This recipe adds pumpkin.
Can I use tinned pumpkin purée?
Yes. Tinned pumpkin purée works well. Roasted and puréed fresh pumpkin gives a deeper flavour.
How do you get a golden top?
Bake it at 180°C for 15 minutes, then put it under the grill for about 5 minutes.
How many pieces does it make?
A large tray, enough for about 20 pieces.
You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.
Pumpkin Semolina Cake
Burmese dessert, Sanwin Makin. This rich Pumpkin Semolina Cake brings together the nutty, buttery goodness of classic semolina cake with the warm, earthy flavours of pumpkin and aromatic spices.
Ingredients
Butter Mixture:
Semolina and Sugar Mixture:
Wet Ingredients:
For the Topping:
Instructions
Prepare the Butter Mixture:
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Begin with a heavy-bottomed pan set over medium heat. Add the melted butter and let it heat up. Then, add nutmeg powder, salt, and cinnamon powder, stirring to combine. As the warm, spiced aroma rises, you’ll know you’re on the right track!
Add Semolina and Sugar:
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Into the spiced butter, add the semolina and sugar. Stir everything together for a couple of minutes, allowing the semolina, butter, and sugar to blend into a fragrant, sandy mixture. This short toasting process enhances the nutty flavour of the semolina, making the cake all the more delicious.
Incorporate the Eggs:
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Turn down the heat and gently fold in the whisked eggs. Make sure the heat is low to avoid cooking the eggs too quickly. Stir continuously to create a creamy mixture, making sure everything is well blended.
Add the Pumpkin and Milk:
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With the eggs thoroughly mixed in, add the evaporated milk and pumpkin purée. The pumpkin brings a lovely autumnal twist to the classic recipe, and the evaporated milk lends a smooth, luxurious texture. Stir to combine, keeping the heat low.
Cook the Batter:
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Now comes the challenging part: stirring the mixture for about 15 minutes on low heat. This helps thicken the batter and develop its signature consistency. As you stir, you’ll notice the mixture starting to form soft lumps and pulling away from the sides of the pan.
Transfer to a Baking Tray:
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Butter a tray generously, and pour in the pumpkin semolina mixture while it’s still warm. Spread it out with a wooden spoon, and for an even finish, use a buttered spatula to smooth the top.
Add the Topping:
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Sprinkle a generous amount of white poppy seeds over the top. This layer will add a nutty crunch to each bite, making the texture of the cake wonderfully layered.
Bake and Grill:
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Place the tray in a preheated oven at 180°C and bake for 15 minutes. Then, switch to the grill for an additional 5 minutes to create a golden-brown crust on top. This extra step ensures a slightly crispy surface that contrasts beautifully with the tender cake beneath.
Cool, Slice, and Serve:
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Once baked, let the cake cool slightly before slicing. For a classic look, cut it into diamond shapes. You’ll end up with a cake that’s soft, tender, and just sweet enough, perfect for sharing (or keeping to yourself)!
Note
Tinned pumpkin purée is convenient, but if you’re feeling adventurous, roast and purée fresh pumpkin for an extra flavourful twist.
The batter can be quite thick, so don’t worry if it feels like an arm workout, you’re building the cake’s creamy, dense texture.
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