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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 (), and cubes of gelatine, coconut jelly, and a slice of white bread steeped in a concoction of sweetened coconut milk, served cold.
It is commonly sold in jars. The coconut water dessert is primarily produced through the following steps: Extraction of the coconut water, Fermentation of the coconut water with bacterial cultures, Separation and cutting of the produced surface layer of nata de coco, Cleaning and washing off the acetic acid, Cutting and packaging
Cendol / ˈ tʃ ɛ n d ɒ l / is an iced sweet dessert that contains pandan-flavoured green rice flour jelly, [1] coconut milk, and palm sugar syrup. [2] It is popular in the Southeast Asian nations of Indonesia, [3] Malaysia, [4] Brunei, Cambodia, East Timor, Laos, Vietnam, Thailand, Singapore, Philippines, and Myanmar.
The name means "sago and gulaman", referring to the main ingredients of the drink, sago pearls and gulaman jellies . The drink is usually simply flavored with muscovado (or brown sugar), and pandan leaves. The pandan can also be substituted with vanilla or banana extract. Sago is also commonly substituted with tapioca pearls. [1] [4] [17]
Cold and sweet coconut ice dessert with syrup and various fillings Es gabus: Java Ice cream that made from sago flour which is boiled with coconut milk and frozen in the refrigerator. Es kelapa muda: Nationwide Fresh young coconut, coconut water mixed with or without syrup. Usually served intact whole fruit Es lilin Nationwide
Coconut jelly may refer to: Young coconut meat; Nata de coco, or "coconut gel", a chewy, translucent, jelly-like food product produced by the bacterial fermentation ...
Fish stew with coconut milk, garlic, red onions, tomatoes, fermented black beans, chilis, and sour fruits Maja blanca: Coconut–based blancmange, often with sweet maize kernels. Paelya: Filipino adaptation with glutinous rice of Spanish paella and related dishes. Filipino versions can sometimes use coconut milk, especially in the bringhe variant.
Gulaman, in Filipino cuisine, is a bar, or powdered form, of dried agar or carrageenan extracted from edible seaweed used to make jelly-like desserts. In common usage, it also usually refers to the refreshment sago't gulaman, sometimes referred to as samalamig, sold at roadside stalls and vendors. [1]
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