Shwe yin aye
In today's world, Shwe yin aye has become a topic of great relevance and interest to a wide audience. With the advancement of technology and globalization, Shwe yin aye has taken a fundamental role in our lives, impacting various aspects of society, culture and economy. Throughout history, Shwe yin aye has been the subject of study, debate and controversy, generating conflicting opinions and strong emotions. This article aims to delve into the world of Shwe yin aye, exploring its different dimensions and offering a comprehensive perspective that allows the reader to understand its importance and relevance in today's world.
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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
- ^ "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.
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