Burmese Shwe Yin Aye with Araticum de Várzea Jelly: A Fusion Cooler

Soak glutinous rice in water for at least 4 hours or overnight. Drain, then steam over high heat for 20 minutes until tender. Set aside to cool.

In separate pots, bring water to a boil. Add sago pearls and tapioca pearls to each pot and cook according to package directions until transparent (sago: ~10 minutes, tapioca: ~8 minutes). Drain and rinse under cold water. Keep separate.

In a small saucepan, combine palm sugar with 250 ml (1 cup) water. Heat gently, stirring until sugar dissolves. Simmer for 5 minutes to reduce slightly. Set aside to cool.

In a bowl, dissolve agar-agar powder in 100 ml (1/2 cup) water. In a small saucepan, heat araticum pulp with 100 ml (1/2 cup) water until just warm. Add agar-agar mixture and stir well. Pour into a flat dish to set for about 1 hour at room temperature or 30 minutes in fridge. Once set, cut into 1 cm cubes.

Season coconut milk with a pinch of salt. Thin with 2 tablespoons of water to pouring consistency. Chill in refrigerator.

In serving cups, begin with a layer of steamed sticky rice. Next, add a layer of sago pearls, then tapioca pearls. Top with araticum jelly cubes. Pour over a generous spoonful of palm syrup. Finish with a final pour of coconut cream. Garnish with toasted sesame seeds.