Desserts are the sweet course that concludes a meal and it usually consists of sweet foods, but may include other items like fruit and jaggery.(palm sugar) In Myanmar, desserts are not a very big feature. When having a daily meal at home, the locals do not always have dessert, although it is customary when entertaining guests or giving a charity feast to include dessert.
In Myanmar there are many food stalls that serve a variety of dessert. Some of the desserts are difficult to prepare and time consuming, so it is sometimes easier and more convenient to buy them from the vendors. If you know the right time to go there is an array of very freshly prepared desserts that can be purchased. But today in big supermarkets like Ocean these desserts are very popular and very readily available.
“Shwe Yin Aye” (Agar-agar sago dessert) which literally means golden heart cooler is a very popular dessert and very easy to prepare. This traditional dessert, made up of glutinous rice, agar-agar, chendol jelly, sago and bread and served in coconut milk, is very delicious .It is a favorite dessert served during Thingyan (the Water Festival) and it also makes an excellent refreshing dessert during the hot summer months. Chendol jelly is available from Asian markets and supermarkets.
Soak glutinous rice with water a for at least 6 hours or overnight.
Steam glutinous rice for 20 minutes. Remove from heat and let the rice sit for 10 minutes before serving.
Rinse sago and boil over medium heat for about 15-20 minutes until translucent. Pour into a flat pan and leave to cool and set.
Place agar agar powder water rose essence and sugar and boil over medium heat.
Pour into a heatproof container and leave to set at room temperature. When it is set, cover and refrigerate to chill until needed. Cut into slices.
Prepare sugar syrup by placing water and sugar in a saucepan. Bring to boil until sugar is dissolved. Refrigerate to chill before serving.
Place 3 pieces of bread, 1 Tbsp glutinous rice, 1 Tbsp sago, 2-3 slices of agar agar, and 1 Tbsp chendol jelly in each serving dish. Add coconut milk and sweeten with sugar syrup to taste. Serve with crushed ice.
3-4 slices of white bread cut into quarters
4-6 Tbsp chendol jelly
2cups coconut milk
Crushed ice as needed
1-cup glutinous rice
Pinch of salt
1-cup sago pearls
1-liter (32floz/4 cups) water
a few drops of green food coloring (optional)
12g(2/5 oz) agar agar power
375ml(12 fl oz 1 ½ cups) water
Few drops of rose essence
1 Tbsp sugar
125ml (4fl oz, 1/2 cup) water
200gg (7oz) sugar