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| 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[edit]
- ^ "Mouth-watering Thingyan food and delicacies". The Myanmar Times. 2018-04-06. Retrieved 2019-11-12.
- ^ Aye, MiMi (2019-06-13). Mandalay: Recipes and Tales from a Burmese Kitchen. Bloomsbury Publishing. ISBN 9781472959485.
| Salads | |
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| Rice dishes | |
| Noodle dishes | |
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Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
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