Schwe Yin Aye

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Shwe Yin Aye (coconut cream Sherbet) is an easy to prepare dessert, which can also be served as a snack.



Soak the seaweed agar in water and set aside. Dilute coconut milk by cooking it over low heat for 10–15 minutes. Pour into a jar and set aside. Wash sago and boil in 4 cups water. Boil sago until transparent. Pour sago in a tray and let it cool and set. Wash agar and cut into 1-inch lengths. Dissolve Sugar in coconut milk and let it chill. To serve, fill glasses with the sweetened coconut milk, 2-3 tablespoons of rice droplets (optional) and sago, agar strips and crushed ice.

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