Authentic Burmese Delight: Shwe Yin Aye Recipe

Ingredients

1 cup of glutinous rice
2 cups of water for soaking
8 cups of water for cooking
1 cup of sugar
1 cup of coconut milk
1/2 teaspoon of salt
1/2 cup of tapioca pearls
2 cups of diced bread
1/2 cup of cooked sago pearls
1/2 cup of cooked agar agar jelly cubes
1/2 cup of diced avocado
1/2 cup of diced cantaloupe
2 cups of crushed ice

Steps and instructions

Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in 2 cups of water for at least 4 hours or overnight.
Drain the soaked rice and add it to a pot with 8 cups of water. Bring the mixture to a boil over medium-high heat, then lower the heat to medium and let it simmer until the rice is cooked and has a sticky texture.
In a separate pot, add the sugar, coconut milk and salt. Stir the mixture over low heat until the sugar is fully dissolved. Set this syrup aside to cool.
Cook the tapioca pearls according to the package instructions, then rinse them under cold water and drain.
Prepare the rest of the ingredients: dice the bread, cook the sago pearls and agar agar jelly according to package instructions, dice the avocado and cantaloupe.
Assemble the Shwe Yin Aye: in a bowl, add a portion of the cooked glutinous rice, a spoonful of the tapioca pearls, sago pearls, and agar agar jelly. Add a few pieces of diced bread, avocado and cantaloupe.
Pour the cooled coconut syrup over the contents of the bowl. Add crushed ice on top.
Mix everything together before eating. Enjoy your Shwe Yin Aye!

Tools for making

Pot - A pot is needed to cook the glutinous rice.
Separate Pot - This pot is used to make the coconut syrup.
Strainer - A strainer is required to rinse the glutinous rice and tapioca pearls.
Bowls - Bowls are needed for serving the Shwe Yin Aye.
Knife - A knife is necessary for dicing the avocado and cantaloupe.
Spoon - A spoon is used for stirring and assembling the ingredients.
Measuring Cup - A measuring cup is needed to measure the ingredients accurately.
Cooking Utensils - This includes stirring utensils and a ladle for cooking and serving.
Ice Crusher or Blender - An ice crusher or blender is required to crush the ice for the Shwe Yin Aye.

Recipe variations

Use different types of rice, such as jasmine rice or basmati rice, instead of glutinous rice for a different texture.
Replace the sugar with honey, maple syrup, or a sugar substitute for a healthier option.
Add different fruits to the Shwe Yin Aye, such as mango, pineapple, or berries, to create a unique flavor combination.
Add other toppings like crushed peanuts, toasted sesame seeds, or coconut flakes for added texture and flavor.
For a vegan version, substitute the cow's milk-based coconut milk with a plant-based alternative like almond milk or oat milk.
Experiment with different flavored jellies or puddings instead of agar agar jelly for a variety of tastes.
Add a splash of pandan extract or rose water to the coconut syrup for a fragrant twist.
For a creamier texture, blend some of the coconut milk with a ripe banana or a scoop of vanilla ice cream before adding it to the syrup.
Incorporate colorful ingredients like sweet corn kernels or cooked colored tapioca pearls to make the dish visually appealing.
For a refreshing twist, infuse the water used to cook the glutinous rice with pandan leaves or lemongrass for an aromatic flavor.

Recipe overview

Shwe Yin Aye, also known as Burmese Coconut Jelly dessert, is a popular traditional dessert from Myanmar. A delightful combination of sticky rice, tropical fruits, tapioca pearls, sago pearls, and agar agar jelly, it's all brought together with a sweet coconut syrup and topped with crushed ice. This dessert is known for its refreshing taste and variety of textures, making it a unique and enjoyable treat. The different components can seem intimidating, but this recipe breaks it down into simple steps. Soaking the glutinous rice overnight is the longest part, but it ensures a soft and sticky consistency that pairs well with the chewy tapioca and sago pearls. The addition of diced bread, avocado, and cantaloupe provides a pleasant contrast, while the sweet coconut syrup ties everything together. Whether you're familiar with Burmese cuisine or looking to try something new, Shwe Yin Aye is a flavorful and refreshing dessert that's perfect for any occasion.

Common questions

Can I use regular rice instead of glutinous rice? - No, glutinous rice is essential for achieving the sticky texture required for Shwe Yin Aye.
Can I substitute the coconut milk with another type of milk? - While coconut milk provides the traditional flavor, you can use other types of milk as a substitute if desired. However, the taste will be slightly different.
Can I skip soaking the glutinous rice? - It is highly recommended to soak the glutinous rice to achieve the desired texture. Skipping this step may result in undercooked or unevenly cooked rice.
Can I use different fruits or toppings? - Absolutely! Feel free to customize the toppings based on your preference. Common alternatives include mango, jackfruit, or sweet corn.
How long can I store Shwe Yin Aye? - It is best to consume Shwe Yin Aye immediately after preparing. However, you can store leftovers in the refrigerator for up to 1-2 days. Keep in mind that the texture may change due to the moisture content of the ingredients.

Serving dishes and utensils

Bowls - You will need bowls to serve the Shwe Yin Aye.
Spoons - Spoons are necessary for mixing and eating the dessert.
Pot - A pot is needed for cooking the glutinous rice and preparing the syrup.
Stove - You will need a stove to cook the rice and simmer the syrup.
Knife - A knife is required for dicing the bread, avocado, and cantaloupe.
Measuring cups - Measuring cups will help you accurately measure the ingredients.
Saucepan - A saucepan is necessary for cooking the tapioca pearls, sago pearls, and agar agar jelly.
Strainer - A strainer will be useful for rinsing the rice and draining the cooked tapioca pearls.

Origin stories

Shwe Yin Aye, directly translating to "Golden Heart Cool", is a beloved dessert hailing from the warm and bustling streets of Myanmar. Its origin, while not precisely known, is deeply entwined with the country's rich cultural traditions and community celebrations. It is often enjoyed during the Thingyan Water Festival, which marks the Burmese New Year. The dessert's medley of sweet and creamy elements coupled with refreshing, icy coolness perfectly mirrors the joyful chaos and spirited water fights of the festival. Not only does it provide respite from the tropical heat, but Shwe Yin Aye also serves as a symbol of shared happiness and communal harmony – a delightful treat that truly embodies the golden heart of Myanmar.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.