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.
Ingredients
100g sago pearls, cooked
100g agar agar jelly, cubed
200ml coconut cream
100g white bread, cubed
150g sugar
500ml water
Crushed ice
1 teaspoon vanilla extract
Instructions
1Cook sago pearls in boiling water until translucent, then rinse under cold water and set aside.
2Prepare agar agar jelly by dissolving agar powder in sweetened water, pouring into a flat tray, and chilling until set, then cutting into small cubes.
3Make sugar syrup by dissolving sugar in water with vanilla extract, then chill thoroughly.
4Cut white bread into small cubes, as it will absorb the sweet syrup for a unique textural contrast.
5To assemble, layer sago pearls, jelly cubes, bread pieces, and coconut cream in tall glasses.
6Top 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.