A celebration of Myanmar New Year
This year Myanmar lunar new year is an exceptionally happy event for every Myanmar citizen.
This year will be highly significant for the country and its people due to the emergence of the country's first democratically elected leader. I am sure all citizens of Myanmar are hopeful for a newly reformed government under great leadership.
As for me, I am grateful to hear this news about my motherland. For this time all stores and malls across the country will be blasting festive Burmese New Year music.
I also believe one sort of entertainment called Thingyan Than Gyut will be planning to show as part of a festival. Such an event is something I hold close to my heart as it was highly popular as well when we were younger and some of our best memories are from there. After a few years of this popular, one of a kind entertainment program, the government used its power to stop the program because of making fun of current affairs such as politics and celebrity gossips. Similar to the political and social satire seen on the Saturday Night Live program in the US.
Whatever it is, we are thrilled to see such an event return as part of the new year's festivities of the Thingyan Festival (also known as the watering festival).
Last year I introduced the Burmese dessert called Shwe Yin Aye for the Thingyan food recipe in April. This year, I would like to present a coconut related Asian dessert that I make almost exclusively for parties and events. I made this kind of food to be delivered to our neighbors as a new year treat since we stayed with my parents.
But even in the US, I could still share this new year desert with my loved ones, close friends, and my neighbors. It makes me feel at home by sharing the memorable Burmese food.
Sago Pudding (Thar Gu Sa Nwin Ma Kinn) (Serves 10 or more)
Ingredients
10 oz Small Sago Pearls or Tapioca Pearls ( 1 small pkg.)
50 Fl oz Coconut milk ( 4 can or 8 cups)
6 cups Sugar
2 Tbsp Salt
4 count Egg
3 cups Milk
2 tray Half sheet size ( Deep Aluminium Tray)
1/2 tsp Vanilla Extract
1 cup White flour
3 qt. Water
Instructions
1. Soak the Sago pearls in the bowl with water for 1 hour. Water should be covered above the level of sago pearls.
2. On the stove with medium-high heat, in the 8 qt. dutch oven pan filled with 2qt. water, 3 cups sugar, 1 tbsp salt and let it boil till the sugar dissolve in the water.
3. When it starts boiling, add strained sago pearls into that pan then stir gently with wooden spoon or spatula.
4. The sago will be changing the shape like clear jello like pearls when mixing with hot syrup in the heated pan. We need to stir continuously since sago ( Tapioca pearls) can be stick to the bottom of that heated pan. Then add 4 cups of coconut milk into the pot and stir.
5. After simmering and stirring with medium heat for 10 more minutes, we may see the sago pearl's white color eyes is almost crystal clear but little white. We may turn off the heat and pour into both trays and spread it out.
6. Preheat the oven to 370 degrees F, we need to prepare the pudding mixture by mixing with egg, milk, sugar, flour and coconut milk ( the rest of the coconut milk). Then add the vanilla extract and mix again. Get ready.
7. Pour on the top of the sago layer that we already cooled down (about 30 minutes) on each tray. Then bake those trays in the oven for 30-45 minutes depends on the color that you may want. As for me, I would extend the timer if I want the golden brown color for that pudding.
8. Cool down completely after baking that sago pudding before serving. We may chill it in
the fridge for 3 to 4hours before serving. We need to cut it into 1-inch cubes to make presentable in the serving dish.
9. In this recipe, I use green color sago pearls because of its delightful pandan flavor. We may also choose to use the white color sago pearls if we do not want the pandan flavor.
10. This cold dessert is suitable to enjoy green tea or jasmine tea after the meal.
(Note: This sweet dessert can be stored in the fridge for 5 to 7 days for later use. )
