Recipe

Shwe Yin Aye - Burmese Coconut Milk Dessert

Golden Delight: A Sweet Journey through Burmese Coconut Milk Dessert

4.4 out of 5

Indulge in the rich flavors of Burmese cuisine with Shwe Yin Aye, a delightful coconut milk dessert. This traditional Burmese sweet treat is a harmonious blend of creamy coconut milk, chewy agar jelly, tender sago pearls, and a variety of colorful ingredients.

Dessert› Shwe yin aye

Asian cuisine› Southeast Asian cuisine› Burmese cuisine

Preparation time

30 minutes

Cooking time

20 minutes

Total time

50 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if agar agar is used instead of gelatin), Gluten-free, Dairy-free, Nut-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Low-fat

Ingredients

400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
200ml (6.7 fl oz) water 200ml (6.7 fl oz) water
100g (3.5 oz) palm sugar 100g (3.5 oz) palm sugar
2 pandan leaves, tied in a knot 2 pandan leaves, tied in a knot
50g (1.8 oz) agar agar strips 50g (1.8 oz) agar agar strips
100g (3.5 oz) sago pearls 100g (3.5 oz) sago pearls
100g (3.5 oz) sweet potatoes, diced 100g (3.5 oz) sweet potatoes, diced
100g (3.5 oz) taro, diced 100g (3.5 oz) taro, diced
Assorted jellies (such as grass jelly or agar agar), cut into cubes Assorted jellies (such as grass jelly or agar agar), cut into cubes
Crushed ice, for serving Crushed ice, for serving

Nutrition

Calories (kcal / KJ): 320 kcal / 1340 KJ
Fat (total, saturated): 20g, 18g
Carbohydrates (total, sugars): 35g, 20g
Protein: 2g
Fiber: 1g
Salt: 0.1g

Preparation

1.
In a saucepan, combine the coconut milk, water, palm sugar, and pandan leaves. Bring to a gentle simmer over medium heat, stirring until the palm sugar has dissolved. Remove from heat and let it cool.
2.
In a separate saucepan, cook the agar agar strips according to the package instructions. Once cooked, cut the agar agar into small cubes.
3.
In a pot, bring water to a boil and cook the sago pearls until they turn translucent. Drain and rinse with cold water to prevent sticking.
4.
In a steamer, steam the sweet potatoes and taro until they are tender. Set aside to cool.
5.
To assemble the dessert, divide the agar agar cubes, sago pearls, sweet potatoes, taro, and assorted jellies among serving bowls.
6.
Pour the cooled coconut milk mixture over the ingredients in each bowl.
7.
Serve the Shwe Yin Aye chilled, with crushed ice on top.

Treat your ingredients with care...

Agar agar — Make sure to follow the package instructions for cooking the agar agar strips. It is important to cut them into small cubes after cooking.
Sago pearls — Cook the sago pearls until they turn translucent, but be careful not to overcook them as they can become mushy.
Sweet potatoes and taro — Steam the sweet potatoes and taro until they are tender but still hold their shape. Avoid overcooking, as they can become too soft.

Tips & Tricks

For a more vibrant and visually appealing dessert, use a variety of colorful jellies such as grass jelly or agar agar.
Adjust the sweetness of the dessert by adding more or less palm sugar according to your preference.
Serve the Shwe Yin Aye with a spoonful of crushed ice on top for an extra refreshing touch.
Feel free to experiment with different fruits or toppings to personalize your Shwe Yin Aye.
Make sure to chill the dessert before serving to enhance its flavors.

Serving advice

Serve the Shwe Yin Aye in individual bowls, allowing each person to enjoy their own portion. Garnish with a sprinkle of crushed ice for a refreshing presentation.

Presentation advice

To create an eye-catching presentation, arrange the colorful ingredients such as sweet potatoes, taro, and jellies in an appealing pattern on top of the coconut milk base. Serve in clear glass bowls to showcase the layers of the dessert.