Shwe Yin Aye with Marolo Jelly (Burmese Coconut Cream Tapioca Dessert)

Boil 1 liter water in a saucepan. Add tapioca pearls and sago. Cook over medium heat, stirring occasionally, until translucent (about 15 minutes). Drain and rinse with cold water. Set aside.

Heat marolo juice in a small saucepan until warm. Dissolve agar-agar powder in a little water, then stir into the juice. Bring to a boil, then pour into a shallow dish. Chill in refrigerator until set (about 30 minutes). Once set, cut into small cubes.

In a bowl, whisk together coconut milk, sugar, and a pinch of salt until sugar dissolves. Reserve.

Divide cooked tapioca and sago among serving bowls. Add a handful of marolo jelly cubes and a sprinkle of shredded coconut. Pour reserved coconut cream over each serving. Add ice cubes or refrigerate until chilled.

Top with roasted peanuts if desired. Serve cold.