Einsteiger
Korean
Kimchi Jjigae (Kimchi Stew)
Quelle: Traditionell
30 Min.3420 kcal
Laktosefrei🌶️🌶️
Sanwin Makin
Semolina cooked down with coconut milk and jaggery until it pulls away from the pan, then baked with poppy seeds on top until the surface cracks — dense, chewy and cut into diamonds.
Quelle
Rezept von Burmese home kitchens · 🏺 Traditionell · Cooking built on three things — a pot of oil-slicked onion and garlic base, fermented fish or shrimp for depth, and a table where everything arrives at once and is shared.
Myanmar · tea shop cake — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a traditional Burmese dessert or mont, served at donation and satuditha feasts and as a street snack. Quantities and the clean-pull doneness test are this book's own.
Zubereitung im Video · 3 Videos
⏱ 75 Min.🍽 12 Portionen🔥 280 kcal🇲🇲 Myanmar
VegetarischHalal
Zubereitung
Toast the semolina dry in a wide pan over medium heat for 5 minutes, until it smells nutty.
Pour in the coconut milk, palm sugar and salt. Stir constantly over low heat for 25 minutes.
Keep going until the mixture pulls cleanly away from the side of the pan when you drag a spoon through it.
💡 That clean pull is the doneness test and there is no shortcut to it. Stopping early gives a cake that never sets and stays a pudding.
Take off the heat, beat in the butter, then the eggs, working fast so they don't scramble.
Spread into a lined 20 × 30 cm tin, scatter the poppy seeds and bake at 190°C for 30 minutes until the top is deep brown and cracked.
Cool completely in the tin before cutting into diamonds.
💡 Tipps
- Served at donation feasts and merit-making ceremonies as much as at tea shops — this is an occasion cake as well as a street snack.
- It firms up overnight and slices far more cleanly on day two.
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