Shwe Yin Aye - Burmese Coconut Milk Dessert

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. 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. 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. 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. 4.
   In a steamer, steam the sweet potatoes and taro until they are tender. Set aside to cool.
5. 5.
   To assemble the dessert, divide the agar agar cubes, sago pearls, sweet potatoes, taro, and assorted jellies among serving bowls.
6. 6.
   Pour the cooled coconut milk mixture over the ingredients in each bowl.
7. 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.