Schwe Yin Aye

==Description==
Shwe Yin Aye (coconut cream Sherbet) is an easy to prepare dessert, which can also be served as a snack.
===Ingredients===
* 1/4 ounce dry seaweed agar 
* 1 can coconut milk 
* 1 cup raw sago or tapioca 
* 1 cup Sugar 
* 3 cups cooked rice flour droplets (optional) 
* crushed ice 
===Directions===
Soak the seaweed agar in water and set aside. Dilute coconut milk by cooking it over low heat for 10–15 minutes. Pour into a jar and set aside. Wash sago and boil in 4 cups water. Boil sago until transparent. Pour sago in a tray and let it cool and set. Wash agar and cut into 1-inch lengths. Dissolve Sugar in coconut milk and let it chill. To serve, fill glasses with the sweetened coconut milk, 2-3 tablespoons of rice droplets (optional) and sago, agar strips and crushed ice.
===Other Links===
==See also==
Category:Burmese Desserts
Category:Burmese Snacks
Category:Burmese Recipes
Category:Coconut cream Recipes
Category:Coconut milk Recipes
Category:Rice flour Recipes
Category:Sugar Recipes
Category:Granulated sugar Recipes
Category:Water Recipes
Category:Rice Recipes
Category:Agar Recipes
Category:Sago starch Recipes
Category:Coconut cream Recipes
Category:Coconut milk Recipes
Category:Rice flour Recipes
Category:Sugar Recipes
Category:Granulated sugar Recipes
Category:Water Recipes
Category:Rice Recipes
Category:Agar Recipes
Category:Sago starch Recipes
Category:Ice Recipes
Category:Recipes that need photos