Shwe Yin Aye with Araticum de Lago Jelly

Bring 500 ml (2 cups) water to a boil in a small saucepan. Add tapioca pearls, reduce heat to medium and cook, stirring occasionally, until translucent (about 10 minutes). Drain and rinse with cold water. Set aside.

In the same saucepan, combine coconut milk, pandan leaves, jaggery, and salt. Heat over low flame, stirring gently until sugar dissolves. Do not boil. Remove from heat and let steep for 15 minutes. Discard pandan leaves.

Stir the cooked tapioca pearls into the infused coconut milk. Chill for at least 1 hour until thick and creamy.

In a small bowl, sprinkle agar-agar powder over 50 ml (¼ cup) cool water and let bloom for 5 minutes. Transfer to a small saucepan together with araticum pulp and lime juice. Bring to a gentle boil over medium heat, stirring constantly. Simmer for 2 minutes until agar is fully dissolved.

Pour the hot araticum mixture into a shallow dish (about 1 cm depth). Refrigerate until firm, about 30 minutes.

Spoon the chilled coconut-tapioca mixture into serving glasses. Unmold the araticum jelly and cut into small cubes. Top each glass with jelly cubes and garnish with toasted sesame seeds if desired. Serve immediately.