Shwe yin aye
Burmese dessert dish
Type | Dessert |
---|---|
Place of origin | Myanmar (Burma) |
Associated cuisine | Burmese |
Main ingredients | Sago, coconut jelly, cendol, sugar, coconut milk, sticky rice, white bread |
Shwe yin aye (Burmese: ရွှေရင်အေး; pronounced [ʃwèjɪ̀ɴʔé]) is a traditional Burmese dessert commonly associated with the Thingyan season.[1]
The dessert consists of sweetened sticky rice, sago pearls, pandan jelly noodles (cendol), and cubes of gelatine, coconut jelly, and a slice of white bread steeped in a concoction of sweetened coconut milk, served cold.[2]
References
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- Burmese curry
- Burmese fritters
- Baya gyaw
- Banana fritters
- Samuza
- Burmese tofu
- Lahpet
- Breads
- Soups
- Thizone hin
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- Burmese mont
- Apon
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- Curry puff
- Halawa
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- Malaing lone
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- Ounhmangu
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- Sanwin makin
- Shwe htamin
- Thagu
- Thagu byin
- Htanthi mont
- Htoe mont
- Burmese fruit preserves
- Burmese pork offal skewers
- Kawpyan
beverages
- Burmese tea
- Mont let saung
- Palm wine
- Phaluda
- Shalabat
- Sugarcane juice
- Shwe yin aye
- Yogurt
- Zozu
ingredients
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