Shwe yin aye

Step 1: For the jelly, whisk 2 tsp agar agar powder into 2 cups water in a pan, bring to a boil over a medium heat and boil for 2 minutes, stirring, until it dissolves completely. Stir in 2 ⅛ oz sugar and ½ tsp pandan extract, pour into a shallow dish and leave to set for 30 minutes, then cut into small cubes.

Step 2: Bring a pan of water to a rolling boil, add 2 ⅛ oz small sago or tapioca pearls and cook for 10–12 minutes, stirring often, until the pearls are clear with no white dot in the centre. Drain and rinse under cold water. A common mistake is adding the sago before the water boils hard; it clumps into one sticky lump.

Step 3: Drain 3 ½ oz glutinous (sticky) rice and steam it in a cloth-lined steamer over a high heat for 20–25 minutes, until glossy, translucent and chewy.

Step 4: Warm 3 ¼ cups coconut milk with 3 ½ oz palm sugar or light brown sugar, ½ tsp salt and ¼ tsp ground cardamom over a low heat, stirring until the sugar dissolves; don't let it boil. Cool, then chill.

Step 5: To serve, put a spoonful each of jelly, sago and sticky rice in each bowl with a few squares of 2 slices soft white bread (vegan). Pile on 1 ⅓ lb crushed ice and pour over the cold coconut syrup. Eat straight away, while icy.