Schwe Yin Aye

Soak the dry seaweed agar in cold water for 5 minutes until softened, then drain well.

Bring a large pot of water to a boil and add the raw sago or tapioca, stirring occasionally until the pearls turn translucent and cook through.

Drain the cooked sago and rinse under cold water to stop the cooking process and remove excess starch.

In a separate pot, combine the sugar with 1 cup of water and bring to a simmer, stirring until the sugar dissolves completely.

Add the softened seaweed agar to the sugar syrup and simmer gently until the agar softens and begins to break down into the liquid.

Warm the coconut milk in a small pot over low heat, stirring occasionally to avoid scorching.

In a serving bowl or glass, layer the cooled sago at the bottom, then add the seaweed agar mixture and pour the warm coconut milk over the top.

Top the mixture with cooked rice flour droplets if using, for added texture and richness.

Add crushed ice generously to the bowl just before serving to create the chilled, refreshing dessert characteristic of Schwe Yin Aye.