Sanwei Makhin

Instructions

1. Over low-medium heat, roast the semolina until fragrant. Do not let it burn or change color.
2. Remove from heat, transfer into a bowl.
3. Use a whisk to stir in sugar, salt, coconut milk, vanilla extract and warm water.
4. Then add in the eggs, whisking it thoroughly.
5. Cover and let it soak for about 20-30 minutes.
6. Heat a pan over medium heat, and once hot, add in the oil.
7. Pour the batter into the oil, and keep stirring until all the liquid is absorbed.
8. Turn off heat, and stir in the raisins.
9. Add the pineapple cubes into the ramekins, about 2-3 cubes per ramekin.
10. Divide the semolina batter into the 4 ramekins.
11. Spoon over the melted butter over the ramekins, completely drenching the top. This is to prevent the top from drying out in the oven.
12. Bake at 350°F/180°C for 20 minutes, or until a skewer inserted into the center comes out clean.
13. Let it cool over a wire rack for about 1 hr.
14. Turn them out of the ramekins and serve hot or cold.