Shwe Yin Aye with Caja Jelly

Bring 6 cups of water to a rolling boil in a large saucepan. Add the sago pearls and stir well to prevent sticking. Boil for 10–12 minutes, stirring occasionally, until the pearls become translucent with only a tiny white dot in the center. Remove from heat, cover, and let stand for 5–8 minutes until fully clear.

Drain the cooked sago in a fine-mesh sieve and rinse thoroughly under cold running water to remove excess starch. Set aside to cool completely.

In a small saucepan, combine the caja juice and agar-agar powder. If using sugar, stir it in now. Bring to a gentle simmer over medium heat, whisking constantly, until the agar-agar fully dissolves (about 2 minutes). Do not boil aggressively. Pour the mixture into a shallow dish (like a 9x5-inch loaf pan) to a depth of about 1/2 inch. Let cool to room temperature, then refrigerate until fully set, about 30–40 minutes.

In the same saucepan (rinsed), combine the coconut milk, palm sugar, and salt. Warm over medium heat, stirring occasionally, until the sugar dissolves completely and the mixture is smooth and slightly thickened. Do not let it boil – just heat until steaming. Remove from heat and let cool to room temperature.

Once the jelly is set, cut it into small cubes (about 1/2 inch). They will be glossy and tender, so use a gentle hand.

Divide the cooled sago pearls among 4 serving bowls or glasses. Add an equal amount of the jelly cubes on top. Pour the cooled coconut syrup over each, making sure to cover the pearls and jelly. If you like a colder dessert, add a few ice cubes before pouring the syrup.

Refrigerate the assembled dessert for at least 30 minutes to allow the flavors to meld. Before serving, garnish with toasted sesame seeds and a mint leaf if desired. Stir gently to combine at the table.