Burma

Desserts in Myanmar and its uniqueness in Southeast Asia

Food plays an important role in Myanmar life, particularly at family celebrations and religious festivals. In Myanmar, a life in harmony with the environment depends upon the family. It is common for three or four generations to live under one roof and due to this custom of togetherness, cooking becomes a collective effort. It is said that most Myanmar people have very sweet tooth and desserts are usually called for at times of celebration and festive seasons. The most popular and favourite desserts are fruit pastes and preserves; diamond-shaped stiff jellies iced with coconut cream; semolina rice, and rice noodle puddings, sweetened with palm sugar. Desserts such as sweet fritters, doughnuts, and hot steamed cakes are consumed frequently during the day as snacks.



Fresh fruits are the most commonly eaten dessert in Myanmar. The favourites are mango, the red husked mangosteen, and the controversial durian, a large, sharp-spiked fruit with soft pulp and a disagreeable smell. Because of the strong aroma, people either love durian or detest it.


The traditional Myanmar desserts include:

1. Gin Thoke (Ginger Mix)
2. Palm Sugar Sago
3. Rich Semolina
4. Coconut milk with sago
5. Wrapped bananas



Semolina cake with coconut

This is a very famous dessert in the city of Bassein, a major part in Myanmar’s delta area. When people visit Bassein, they always bring this dessert back as a gift. The semolina flour is called shwegi in Myanmar.

Ingredients

2 cups of semolina flour
4 eggs, lightly beaten
4 cups canned coconut milk
0.5 cup of milk
1 cup granulated sugar
4 cups of water
Three quarter cups of vegetable oil
0.5 cup of golden raisins
0.5 cup of slivered blanched almonds
0.5 cup of white poppy seed
0.5 pound butter, melted

Method

1. Heat a dry frying pan over medium low heat.
2. Add the semolina flour and stir constantly until light brown, for about 3 minutes.
3. Place the flour in a mixing bowl and mix in the eggs, coconut milk, milk, sugar and water.
4. Heat the oil in a medium-sized saucepan over medium heat.
5. Add the semolina mixture and cook uncovered, stirring frequently, until the liquid evaporates and the mixture becomes pastry, for about 30 minutes.
6. Meanwhile, preheat a broiler.
7. Mix the raisins into the semolina and then pour the mixture into a 12 inch square, 3 inch deep flameproof baking dish.
8. Smooth the surface with the back of a wooden spoon.
9. Sprinkle the almonds and poppy seed on top and then pour the melted butter evenly over the surface.
10. Place dish in the broiler and broil until lightly browned, for about 3 minutes.
11. Transfer the dish into a preheated 250 degree F oven and bake until firmly set, for about 15 minutes.
12. Remove from the oven and let it cool. To serve, cut into 2 by 3 inch pieces.

Agar Agar with coconut

This Myanmar dessert is served at almost all ceremonial occasions. It is a light and produces a pleasant taste dessert. The coconut milk rises to the top and the agar agar settles at the bottom of the dessert, forming two distinct attractive layers.

Ingredients

1 packet of agar agar in strand form
6 cups of water
1 cup of granulated sugar
1 tablespoon of rose water
One quarter teaspoon of salt
4 cups of canned coconut milk

Method

Combine the agar agar and water in a medium sized saucepan over medium heat.

Bring to a simmer and cook, stirring continuously, until the agar agar dissolves.

Add the sugar, rose water, salt, and coconut milk.

Simmer uncovered, stirring frequently, for about 20 minutes.

Pour the agar agar mixture into a 12 inch square 3 inch deep baking dish and let cool until set.

Cover and refrigerate for at least 3 hours.

To serve, cut the mold into 2 inch long diamond shaped pieces.