The Martin Cooking

Sanwin Makin

Ingredients (for a 8×12 mold)

• - 3/4 cup of semolina flour
• - 3/4 cup of sugar
• - 3 cups of coconut cream
• - 1/2 stick (4 tablespoons) of butter
• - 3 eggs
• - A pinch of salt
• - 1/2 teaspoon of ground cardamom
• - golden sesame seeds

Preparation

1. In a large heavy saucepan, mix the semolina flour with the coconut cream by adding the liquid three times and mixing well after each addition.
2. Then add the sugar and mix again.
3. Bring to a boil over medium heat, stirring constantly. When the mixture begins to thicken, add the butter and mix well.
4. Stop cooking when the dough pulls away from the sides of the pan.
5. Add salt, ground cardamom and mix.
6. Separate the whites from the yolks.
7. Incorporate the yolks to the preparation, one by one, mixing between each addition.
8. Beat the egg whites until stiff and gently incorporate.
9. Pour into a mold lined with parchment paper and bake for 45 minutes in an oven preheated at 320 F.
10. Sanwin makin should be unmolded and can be eaten warm or cold. Cut into diamonds.