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Golden Semolina Pudding
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350g semolina (coarse grain)
350g caster sugar
400ml coconut milk
1 teaspoon salt
2 large free-range eggs, beaten
600ml water
125ml groundnut oil
1 tablespoon white poppy seeds
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Pour the semolina into an oven tray or large frying pan, roast over moderate heat or under a grill for 5-10 minutes, stirring frequently until it has turned golden brown. Keep a close eye to avoid it from burning. Remove from the heat and pour into a large saucepan.
Add all the other remaining ingredients to the saucepan except the poppy seeds and mix well with a whisk to remove any lumps. On moderate heat bring the mixture to a boil, stirring continuously. Soon you will notice the mixture beginning to thicken and when you see the first signs of bubbles on the surface, turn the heat down to low.
You need to stir continuously throughout the cooking process. As the mixture becomes thicker, it can be hard work stirring and useful to have an extra pair of hands in the kitchen to help.
Continue to cook on low heat for 8-10 minutes until the mixture start to clump together, and come away from the sides of the pan easily.
Pour the mixture into a cake tin or an oven proof dish approximately 22 cm in diameter which has been greased with oil then smooth over the surface with the back of a spoon so it is level. Sprinkle the poppy seeds and place under a hot grill for 8-10 minutes until the top is golden and some cracks appear on the surface. Let it cool completely and serve at room temperature. Delicious with a splash of cream.
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Preparation Time: 40 |
Serves: 10-12 |
| Recipe Origin: Myanmar |
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Submitted by: |
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hsaba.com
United Kingdom |
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| This recipe has been viewed 3325 times. |
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