Dessert
Shwe Yin Aye with Strawberry Jelly
About this dish
Shwe yin aye, the beloved Burmese glass noodle dessert, meets the bright tang of homemade strawberry jelly in this refreshingly cool treat. Layered with coconut milk, crunchy roasted peanuts, and chewy sago pearls, this version adds a rosy twist that feels both nostalgic and new.
A perfect way to beat the heat or end a spicy meal.
Ingredients
UK and US measurements are both included for every recipe.
mung bean noodles (glass noodles)
grain70 g
Imperial measurement: 2.5 oz
sago pearls
grain50 g
Imperial measurement: 1/4 cup
strawberry jelly
fruit200 g
Imperial measurement: 1 cup (cubed)
coconut milk
dairy400 ml
Imperial measurement: 1 ¾ cups
water
liquid240 ml
Imperial measurement: 1 cup
sugar
other2 tbsp
salt
spice1/4 tsp
roasted peanuts
other4 tbsp
Imperial measurement: 1/4 cup
Method
Soak the noodles
20 minutesSoak the mung bean noodles in cold water for 20 minutes, then drain and cut into shorter lengths (about 10 cm) with scissors.
Cook the sago
10 minutesBring a pot of water to a boil, add the sago pearls, and cook for 8–10 minutes until they become translucent. Drain and rinse with cold water to stop cooking. Set aside.
Blanch the noodles
3 minutesBring a separate pot of water to a boil. Add the soaked noodles and cook for 2–3 minutes until tender but still slightly chewy. Drain and rinse with cold water to cool.
Prepare the coconut milk
5 minutesIn a saucepan, combine coconut milk, water, sugar, and salt. Heat gently over medium heat, stirring, until the sugar dissolves. Do not boil. Remove from heat and let cool completely.
Assemble the dessert
5 minutesIn serving glasses or bowls, divide the noodles, sago, and strawberry jelly cubes. Pour the cooled coconut milk over the top. Garnish with roasted peanuts.
Equipment
- 2 saucepans
- colander
- mixing spoon
- serving glasses or bowls
Nutrition facts
Tips
- Soaking the noodles prevents them from overcooking and keeps them delightfully chewy.
- Use full-fat coconut milk for a creamier texture, but light coconut milk works if you prefer a lighter version.
- Chill the assembled dessert for at least 30 minutes before serving to deepen the flavors.
- Swap strawberry jelly with any seasonal fruit jelly like mango or pineapple for equally delicious versions.
Serving suggestions
- Serve chilled in tall glasses with a spoon. This dessert is best enjoyed on a hot day or after a spicy Burmese curry.
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Recipe by
Thiri Tun
Specialises in Burmese cuisineThiri is a tea leaf salad master who ferments her own tea leaves in a clay pot. She will not tell you the recipe.
Describe yourself in three words: Mysterious, secretive, delicious.