Shwe Yin Aye (Burmese Cool Coconut Tapioca Dessert) with Araticum de Mangue Jelly

Rinse small tapioca pearls briefly. In a saucepan, bring 500 ml water to a boil. Add pearls and reduce heat to medium-low. Simmer stirring occasionally for about 20 minutes until pearls become translucent with no white center. Drain and rinse with cool water. Set aside.

Rinse glutinous rice and soak in water for at least 30 minutes. Drain. Line a steamer with cheesecloth and spread the rice evenly. Steam over boiling water for 20–25 minutes until tender. Fluff with a fork and let cool to room temperature.

In a small saucepan, combine the araticum de mangue pulp with 100 ml (about 1/2 cup) water and lime juice. Cook over low heat until warm, then add sugar (50 g) and agar-agar powder. Stir continuously until the agar dissolves. Bring to a gentle boil, then pour into a shallow dish. Refrigerate for at least 30 minutes until set. Once firm, cut into small cubes.

In a separate saucepan, gently heat the coconut milk with remaining 50 g sugar, a pinch of salt, and pandanus leaves if using. Stir until sugar dissolves. Remove from heat, discard pandanus leaves, and let cool. Chill in the refrigerator.

Divide the tapioca pearls and steamed rice among four serving glasses. Add a handful of ice cubes to each glass for that signature icy chill. Ladle the chilled coconut broth over the top. Garnish with araticum de mangue jelly cubes and sprinkle with toasted sesame seeds or shredded coconut. Serve immediately.