Semolina Pudding Burmese Recipe

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!

Prep Time 20 mins
Cook Time 85 mins
Calories 367.2 kcal
Protein 11g
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Semolina Pudding Burmese 73

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Semolina Pudding Burmese

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How to Make 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

Frequently Asked Questions

How long does it take to make Semolina Pudding Burmese?

Semolina Pudding Burmese takes about 105 minutes from start to finish — roughly 20 minutes to prepare and 85 minutes to cook.

How many calories are in Semolina Pudding Burmese?

Semolina Pudding Burmese has approximately 367.2 calories per serving, with about 11 g protein, 11 g carbohydrates and 38 g fat.

What ingredients do I need for Semolina Pudding Burmese?

The key ingredients for Semolina Pudding Burmese are Fine Semolina, Coconut Milk, Sugar, Ghee, Ground Cardamom, Eggs. See the full list with measurements above.

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