Traditional Myanmar Delicacy
Shwekyi Mote (Sanwin Makin)
Featuring a subtle aroma of butter, the rich nuttiness of coconut milk, and topped with crunchy poppy seeds, Shwekyi Mote (Sanwin Makin) is an iconic traditional dessert that is an essential part of Myanmar weddings, donation ceremonies, and tea tables.
The primary charm of Shwekyi Mote lies in the harmonious blend of three distinct flavours: sweet, rich, and aromatic. The richness of butter and coconut milk is balanced by sweetness, while the outer layer turns golden-yellow and slightly crispy from the heat. The inside remains tender and soft, offering the simultaneous texture of semolina grains and the crunch of aromatic poppy seeds with every bite.
Ingredients Required
1. Semolina (Shwekyi powder): 250 grammes (or 1.5 condensed milk cans)
2. Coconut milk: 400 millilitres (or thick juice squeezed from one coconut)
3. Sugar: 150 grammes (adjust to taste if you prefer it sweeter)
4. Butter (or oil): 3 tablespoons
5. Eggs: 2 (for a softer, more tender texture inside)
6. Water: 1.5 condensed milk cans
7. Salt: ½ teaspoon (to enhance the flavours)
8. Poppy seeds: 1.5 tablespoons (for sprinkling on top)
9. Cashew nuts & raisins: Optional (add as desired)
Step-by-Step Instructions
Mixing the Batter
In a large bowl, combine the semolina, coconut milk, water, sugar, salt, and eggs. Stir well with a spoon until the sugar dissolves. (It is best to let it rest for about 15 minutes so the semolina grains can absorb the liquid.)
Cooking the Batter
Pour the mixture into a thick, non-stick pan and stir continuously over medium heat. Once the mixture starts to thicken and pull away from the sides of the pan, add two tablespoons of butter and continue cooking until the oil separates.
Transferring to the Pan
Grease a baking tray with a little butter. Spread the cooked batter evenly into the tray and smooth out the top surface with a spoon. Sprinkle poppy seeds and, if desired, cashew nuts and raisins on top.
Baking Methods
Method 1: Oven Baking
This method ensures even heat distribution and delivers a golden-yellow top crust.
1. Preheat the Oven: Turn on both upper and lower heating elements and preheat the oven to 180°C for about 10 minutes.
2. Prepare the Tray: Grease the bottom and sides of the baking tray with a little butter. Pour in the cooked semolina batter and smooth out the surface evenly using a spoon or flat knife.
3. Garnish: Sprinkle poppy seeds evenly across the surface. (If desired, add cashew nuts and raisins closely together).
4. Baking Time: Place the tray on the middle rack and bake at 180°C for 35 to 45 minutes.
5. Browning the Top: If the top has not turned golden-yellow by around the 40-minute mark, turn off the lower heat and use the upper heat (Broil) for two to three minutes, watching closely until browned.
6. Cooling: Once the top is set and golden-yellow, remove it from the oven. Let it cool completely at room temperature for about one hour before cutting into diamond-shaped pieces.
Method 2: Stovetop Method (Using a Pan)
An easy method for those without an oven that creates a wonderfully crisp bottom layer.
1. Choose a Pan: Use a thick-bottomed non-stick pan or a heavy iron skillet. Grease the bottom and sides of the pan with a little butter.
2. Add Batter: Spread the cooked batter evenly into the pan, smooth out the top surface, and sprinkle with poppy seeds.
3. Heat Control (Crucial Step): Reduce the heat to the lowest setting. To prevent the bottom from burning, place a flat iron plate (such as a tawa pan) on the gas stove before placing the baking pan on top. This helps distribute heat evenly.
4. Cover and Bake: Cover the pan tightly with a lid and cook on low heat for 25 to 35 minutes. If condensation accumulates inside the lid, wipe it with a clean cloth or tissue to prevent water droplets from falling onto the cake.
5. Flip to Cook Top: Once the cake is set and the bottom turns golden-yellow, place a large plate over the pan and flip the cake onto it. Slide the unbaked top surface back into the pan and heat uncovered over low heat for another 5 to 7 minutes.
6. Cooling: Once both sides are golden-yellow, transfer it to a plate. Allow it to cool completely before slicing cleanly with a knife greased with a little oil.
Nutritional Benefits
• Semolina (Shwe Kyi): Made from coarse durum wheat, semolina is rich in complex carbohydrates, providing the body with sustained energy.
• Vitamins & Minerals: Contains iron, which helps maintain healthy blood cells, and B-complex vitamins that support a healthy metabolism.
• Coconut Milk & Poppy Seeds: The fatty acids (MCTs) in coconut milk are beneficial and easily converted into energy by the body. Poppy seeds sprinkled on top provide calcium and minerals essential for strong bones and teeth.
Health Precaution: Because Shwe Kyi Mote contains high amounts of sugar and butter, it is high in calories. Individuals with diabetes, those managing blood lipid levels, or those aiming for weight loss should consume it in moderation. — MOON
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