Shwe Yin Aye with Araticum Jelly

Boil tapioca pearls in plenty of water until translucent, about 15 minutes. Drain and rinse under cold water.

In a saucepan, combine coconut milk, sugar, and pinch of salt. Heat gently, stirring until sugar dissolves. Do not boil. Set aside to cool.

Cut bread slices into small cubes. Toast in a dry pan or in oven at 150°C (300°F) for 5 minutes until lightly crisp.

Peel and seed araticum fruit, blend pulp until smooth. In a small pan, mix pulp with water and agar-agar powder. Bring to a boil, then simmer 2 minutes. Pour into a shallow dish and let set in refrigerator for about 1 hour.

Once jelly is firm, cut into small cubes. In serving bowls, layer tapioca pearls, bread cubes, and araticum jelly. Pour coconut sauce over. Garnish with jasmine flowers and sesame seeds.

Refrigerate for at least 30 minutes before serving for best flavor.