A refreshing chilled dessert drink made with layers of sago, agar agar jelly, coconut cream, bread pieces, and crushed ice in sweetened water. This colorful treat is the quintessential Burmese dessert for hot days.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Cook sago pearls in boiling water until translucent, then rinse under cold water and set aside.
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2
Prepare agar agar jelly by dissolving agar powder in sweetened water, pouring into a flat tray, and chilling until set, then cutting into small cubes.
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3
Make sugar syrup by dissolving sugar in water with vanilla extract, then chill thoroughly.
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4
Cut white bread into small cubes, as it will absorb the sweet syrup for a unique textural contrast.
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5
To assemble, layer sago pearls, jelly cubes, bread pieces, and coconut cream in tall glasses.
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6
Top with crushed ice and pour the chilled sugar syrup over everything, then serve immediately with a long spoon.
Did You Know?
Shwe yin aye translates to golden heart cooler and was originally served in Yangon's colonial-era ice cream parlors before becoming a street food sensation available on virtually every corner during the hot season.
Chef's Notes
Equipment Tips
- saucepan
- tall glasses
- ice crusher
The Story Behind Shwe Yin Aye
Shwe yin aye emerged during the British colonial period when ice became commercially available in Yangon. Burmese vendors combined traditional ingredients like sago and coconut cream with the novel luxury of ice, creating a uniquely Burmese dessert drink that has no exact equivalent in other cuisines. The dish evolved from a colonial novelty into one of Myanmar's most beloved street foods.
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