Semolina Pudding Burmese Recette

Discover the delightful secrets of Burmese cuisine with this unique semolina pudding recipe! Unlike traditional American puddings, this incredibly rich dessert boasts a thick, custardy texture, baked to golden perfection and cut into elegant bars. The fragrant blend of coconut milk, cardamom, and toasted sesame seeds creates an unforgettable taste experience. Prepare to be amazed by this easy-to-follow recipe – a true culinary adventure awaits!

Préparation 20 min
Cuisson 85 min
Calories 367.2 kcal
Protéines 11g
Note Soyez le premier
Semolina Pudding Burmese 72

Recette Actions

Partagez cette recette :

Recette Auteur

Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Semolina Pudding Burmese

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Semolina Pudding Burmese? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Semolina Pudding Burmese

  1. In a large, heavy-bottomed saucepan, combine 1 cup semolina and 1 cup water. Let it sit for 10 minutes to soften the semolina.
  2. Gradually whisk in 2 cups full-fat coconut milk, ensuring no lumps form.
  3. Add 1 cup granulated sugar and place the saucepan over medium heat. Bring to a boil, stirring constantly to prevent sticking.
  4. Once boiling and thickened, gradually add 2 tablespoons of ghee or unsalted butter, continuing to stir until the mixture is very thick and pulls away from the sides of the pan (about 5-7 minutes).
  5. Stir in 1/4 teaspoon salt and 1 teaspoon ground cardamom. Mix well.
  6. In a separate bowl, beat 4 large egg yolks one at a time, then gently fold them into the semolina mixture.
  7. In a clean bowl, beat 4 large egg whites until stiff peaks form. Carefully fold the egg whites into the semolina mixture.
  8. Grease an 8x9 inch square baking pan. Pour the semolina mixture into the pan and smooth the top.
  9. In a dry skillet, toast 1/4 cup sesame seeds over medium heat, stirring constantly, until golden brown (about 2-3 minutes).
  10. Sprinkle the toasted sesame seeds generously over the semolina mixture.
  11. Bake in a preheated oven at 320-325°F (160-163°C) for 45-60 minutes, or until well-risen and golden brown. A toothpick inserted in the center should come out clean.
  12. Let the pudding cool completely in the pan before cutting into large diamond-shaped pieces. Serve chilled or at room temperature.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

85g

Fat

90g

Carbs

11g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts Asian Vegetarian Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Desserts Lunch Snacks Eggs Dairy Fruit Asian Oven Puddings And Mousses Nuts Eggs Stove Top Dietary Low Sodium Low In Something Coconut Taste Mood Sweet Equipment Small Appliance Mixer Presentation Served Cold 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Semolina Pudding Burmese ?

Semolina Pudding Burmese prend environ 105 minutes du début à la fin — environ 20 minutes de préparation et 85 minutes de cuisson.

Combien de calories contient Semolina Pudding Burmese ?

Semolina Pudding Burmese contient environ 367.2 calories par portion, avec environ 11 g de protéines, 11 g de glucides et 38 g de lipides.

De quels ingrédients ai-je besoin pour Semolina Pudding Burmese ?

Les principaux ingrédients de Semolina Pudding Burmese sont Fine Semolina, Coconut Milk, Sugar, Ghee, Ground Cardamom, Eggs. Consultez la liste complète avec les quantités ci-dessus.

Avis

Aucun avis pour le moment — soyez le premier à donner votre avis sur cette recette !

Rédiger un avis