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Shwe Yin Aye (Coconut Dessert Drink)

Myanmar

Step 1 of 7

Shwe Yin Aye (Coconut Dessert Drink) — step 1 of 7

Make the syrup: simmer the palm sugar with 1/2 cup water until dissolved into a dark, pourable syrup; cool.

Ingredients

4 servings

The syrup and jellies

3/4 cup (150 g) palm sugar (jaggery), chopped
1/2 cup (120 ml) water
1 tsp (2 g) agar-agar powder
1 1/2 cups (360 ml) water, for the jelly
A few drops pandan or green colour (optional) optional

The chewy add-ins

1/3 cup (65 g) small sago or tapioca pearls
1/2 cup cubed white bread or cooked sticky rice
1/4 cup cooked tapioca strips or jelly noodles (optional) optional

To assemble

2 cups (480 ml) coconut milk, chilled
Crushed or shaved ice
A pinch of salt (to season the coconut milk)

Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author's working draft rather than a verified result.

The Southeast Asian Table

One hundred recipes from eleven Southeast Asian countries, with the sauces and pastes they are built on.

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