Kyaukchaw

Kyaukchaw Recipe from Burma with Agar, Sugar, Grated Coconut, and Food Coloring

Region / culture: Burma | Preparation time: 2 hours | Cooking time: 30 minutes | Servings: 8

Introduction

Kyaukchaw is a traditional Burmese dessert made with agar, sugar, and coconut. This sweet and creamy treat is popular in Myanmar and is often served during special occasions and celebrations.

History

Kyaukchaw has been enjoyed in Myanmar for generations, with its origins dating back to ancient times. The combination of agar, sugar, and coconut has been a staple in Burmese cuisine for centuries, and the dessert continues to be a favorite among locals and visitors alike.

Ingredients

2 oz (57 g) of dry seaweed agar
2 cups of sugar
1.5 lb (680 g) of grated coconut
food coloring

How to prepare

Soak agar in water for 2 hours.
Extract pure coconut cream by placing the grated coconut in a clean moist cloth and squeezing out the cream. Set aside the pure cream.
Extract pure coconut milk from grated coconut by diluting it with hot water and straining. Put the coconut milk in a pot.
Wash the agar and add it to the pot.
Add enough water to the pot so that there is twice as much water as agar.
Add sugar to the pot and boil the mixture until the agar is dissolved.
Set aside 0.25 cup of the mixture in a separate bowl.
Add 2-3 drops of food coloring to the remaining mixture in the pot and stir well.
Add half of the coconut cream to the mixture in the pot.
Pour the mixture into a dish that is 1.5 inches high and let it cool.
Reheat the 0.25 cup of mixture that was set aside earlier.
Add the remaining coconut cream to the reheated mixture and pour it on top of the colored mixture in the dish.
Allow the mixture to set well and then cut it into squares or diamonds before serving.

Variations

Add chopped nuts or dried fruits for added texture and flavor.
Use different food coloring to create a colorful display.

Cooking Tips & Tricks

Make sure to soak the agar in water for at least 2 hours to ensure it dissolves properly.

- Use fresh grated coconut to extract the pure coconut cream and milk for the best flavor.

- Be careful when adding food coloring, as a little goes a long way.

- Allow the mixture to set well before cutting into squares or diamonds for serving.

Serving Suggestions

Kyaukchaw can be served as a dessert on its own or paired with fresh fruit for a refreshing twist.

Cooking Techniques

Boil the agar mixture until it is fully dissolved for the best results.

- Allow the dessert to set well before cutting into squares or diamonds.

Ingredient Substitutions

Agar can be substituted with gelatin for a different texture.

- Coconut cream can be replaced with coconut milk for a lighter version.

Make Ahead Tips

Kyaukchaw can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve Kyaukchaw in small dessert bowls or on a platter for a beautiful presentation.

Pairing Recommendations

Pair Kyaukchaw with a hot cup of Burmese tea for a delightful combination.

Storage and Reheating Instructions

Store leftover Kyaukchaw in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Kyaukchaw contains approximately 200 calories.

Carbohydrates

Each serving of Kyaukchaw contains approximately 30 grams of carbohydrates.

Fats

Each serving of Kyaukchaw contains approximately 15 grams of fats.

Proteins

Each serving of Kyaukchaw contains approximately 2 grams of proteins.

Vitamins and minerals

Kyaukchaw is a good source of vitamin C and iron from the coconut.

Alergens

Kyaukchaw contains coconut, which may be an allergen for some individuals.

Summary

Kyaukchaw is a sweet and creamy dessert that is relatively low in protein but provides a good source of carbohydrates and fats. It is best enjoyed in moderation as a special treat.

Summary

Kyaukchaw is a delicious Burmese dessert made with agar, sugar, and coconut. This sweet and creamy treat is perfect for special occasions and celebrations, and is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a humid summer day, and I was visiting a small village in Myanmar. I had been invited to a local family's home for dinner, and as soon as I walked in, the aroma of spices and herbs filled the air. I could see the mother of the family in the kitchen, busy cooking up a storm.

I watched as she effortlessly moved around the kitchen, her hands moving with precision and grace. She was making Kyaukchaw, a traditional Burmese dessert that I had never heard of before. As I sat at the table, eagerly waiting for dinner to be served, I couldn't help but be intrigued by the dish being prepared in front of me.

I asked the mother if I could help her in the kitchen, and she welcomed me with a warm smile. As we worked together, she explained each step of the recipe to me in detail. She told me that Kyaukchaw is a sweet dessert made from coconut milk, rice flour, and sugar. It is then topped with a generous amount of toasted sesame seeds and peanuts.

The mother told me that Kyaukchaw is a dish that is often made for special occasions and celebrations in Myanmar. It is a labor of love that requires time and patience, but the end result is well worth it. As I watched her expertly mix the ingredients together and pour the mixture into small bowls to set, I couldn't wait to try the finished product.

After dinner was served, the mother brought out the Kyaukchaw for dessert. The dish was beautifully presented, with a sprinkling of golden sesame seeds and crunchy peanuts on top. I took my first bite, and my taste buds were instantly transported to a world of sweetness and warmth.

The Kyaukchaw was a perfect balance of flavors - the creaminess of the coconut milk, the slight chewiness of the rice flour, and the crunch of the sesame seeds and peanuts. It was a dessert unlike any I had ever tasted before, and I knew that I had to learn how to make it myself.

Before I left the village, I asked the mother if she would be willing to share her recipe with me. She smiled and nodded, happy to pass on her knowledge to someone who appreciated it. She wrote down the ingredients and instructions for making Kyaukchaw, and I promised to practice making it at home.

When I returned to my own kitchen, I gathered the ingredients and set to work. I carefully followed the mother's instructions, mixing the coconut milk, rice flour, and sugar together until it formed a smooth batter. I poured the mixture into bowls and let it set in the refrigerator, eagerly anticipating the final result.

As I garnished the Kyaukchaw with toasted sesame seeds and peanuts, I couldn't help but feel a sense of pride. I had successfully recreated the dish that had captivated me in that small village kitchen. I took a bite, and once again, I was transported to Myanmar, surrounded by the sights, sounds, and smells of that unforgettable evening.

From that moment on, Kyaukchaw became a staple in my repertoire of recipes. I shared it with friends and family, proudly telling them the story of how I had learned to make it. Each time I prepare the dish, I am reminded of the kind and generous mother who had taught me the art of making Kyaukchaw.

And so, through a chance encounter in a remote village in Myanmar, I had added another delicious recipe to my collection. My journey to learn new dishes and flavors never ceases, and I am grateful for the opportunities to expand my culinary horizons. Kyaukchaw will always hold a special place in my heart, a reminder of the power of food to bring people together and create lasting memories.