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.