Thagu-Pyin

Thagu-Pyin Recipe from Burma with Coconut and Palm Sugar

Region / culture: Burma | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Thagu-Pyin is a traditional Burmese dessert made with sago or tapioca pearls, grated coconut, and palm sugar or maple syrup. This sweet and creamy dessert is perfect for satisfying your sweet tooth.

History

Thagu-Pyin has been a popular dessert in Myanmar for generations. It is often served at special occasions such as weddings, festivals, and religious ceremonies. The combination of sago pearls and coconut creates a unique texture and flavor that is loved by many.

Ingredients

1.75 cups plus 1 cup of hot water
0.5 tsp of butter
1 cup of dry sago or tapioca
1.5 lb (680 g) of grated coconut
2 cups of solid palm sugar or 1.5 cups of maple syrup
a pinch of salt

How to prepare

Wash the sago.
Bring 1.75 cups of water to a boil, then add the sago and stir.
Dissolve the palm sugar in 1 cup of hot water.
Once the sago becomes transparent, strain the dissolved palm sugar (or add the maple syrup) into the mixture.
Continue stirring until the sago is cooked.
Pour the mixture into a tray that is 1 inch high (or any shallow tray where you can spread the mixture), and let it cool and set.
Add a pinch of salt to the grated coconut and mix it.
Take out a spoonful of the set sago and roll it in the grated coconut until it is well covered.
Repeat this process for the remaining sago.

Variations

Add chopped nuts such as almonds or cashews for added crunch.
Use honey or agave nectar as a sweetener instead of maple syrup or palm sugar.
Mix in some diced fruits such as mango or pineapple for a tropical twist.

Cooking Tips & Tricks

Make sure to wash the sago pearls before cooking to remove any excess starch.

- Stir the sago constantly while cooking to prevent it from sticking to the bottom of the pan.

- Let the mixture cool and set completely before rolling the sago in grated coconut.

- Use fresh grated coconut for the best flavor and texture.

Serving Suggestions

Thagu-Pyin can be served as a dessert on its own or paired with a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

The key cooking technique for Thagu-Pyin is to constantly stir the sago pearls while cooking to prevent them from clumping together.

Ingredient Substitutions

If you cannot find sago pearls, you can use tapioca pearls as a substitute. You can also use brown sugar instead of palm sugar or maple syrup.

Make Ahead Tips

Thagu-Pyin can be made ahead of time and stored in the refrigerator for up to 2 days. Simply roll the sago pearls in grated coconut before serving.

Presentation Ideas

Serve Thagu-Pyin in small bowls or cups garnished with a sprinkle of grated coconut on top for a beautiful presentation.

Pairing Recommendations

Pair Thagu-Pyin with a cup of hot tea or coffee for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover Thagu-Pyin in an airtight container in the refrigerator. To reheat, simply microwave for a few seconds until warm.

Nutrition Information

Calories per serving

Each serving of Thagu-Pyin contains approximately 250 calories, making it a satisfying dessert option.

Carbohydrates

Thagu-Pyin is a high-carbohydrate dessert due to the sago pearls and maple syrup or palm sugar used in the recipe.

Fats

The grated coconut in Thagu-Pyin adds healthy fats to the dessert, providing a rich and creamy texture.

Proteins

There is minimal protein in Thagu-Pyin, as the main ingredients are sago pearls and coconut.

Vitamins and minerals

Coconut is a good source of vitamins and minerals such as iron, potassium, and magnesium, adding nutritional value to the dessert.

Alergens

Thagu-Pyin contains coconut, which may be an allergen for some individuals. Be sure to check for any allergies before serving.

Summary

Thagu-Pyin is a sweet and creamy dessert that is high in carbohydrates and fats, with minimal protein content. It provides a moderate amount of calories per serving.

Summary

Thagu-Pyin is a delicious Burmese dessert made with sago pearls, grated coconut, and sweet syrup. This creamy and sweet treat is perfect for satisfying your sweet cravings and is sure to be a hit with your family and friends.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was many years ago, when I was just a young girl living in a small village in Myanmar. I had always loved cooking, even as a child, and I would often spend hours in the kitchen with my mother, watching her prepare delicious meals for our family.

One day, a new neighbor moved in next door to us. She was a kind and generous woman who took an immediate liking to me. She noticed my interest in cooking and offered to teach me some of her own recipes. I was thrilled at the opportunity to learn new dishes, and eagerly accepted her offer.

The first recipe she taught me was for Thagu-Pyin, a traditional Burmese dish made with chicken, coconut milk, and a blend of spices. I had never tasted anything like it before, and I was immediately hooked. The flavors were rich and complex, with just the right amount of heat from the chilies.

As my neighbor walked me through the steps of preparing the dish, I watched carefully, taking in every detail. She showed me how to marinate the chicken in a mixture of garlic, ginger, and turmeric, and how to slowly simmer it in coconut milk until it was tender and flavorful. She also taught me the importance of balancing the spices, adding just a pinch of this and a dash of that until the flavors were perfect.

I was amazed at how simple and yet how delicious the dish was. From that day on, Thagu-Pyin became a staple in our household, and I would often make it for my family and friends. They all raved about how tasty it was, and I would always smile, knowing that I had learned the recipe from my wonderful neighbor.

Over the years, I have made some slight adjustments to the recipe, adding my own personal touch here and there. I have experimented with different spices and ingredients, trying to perfect the dish even further. But no matter how many times I make it, the memory of that first time learning the recipe from my neighbor will always hold a special place in my heart.

Now, as I stand in my own kitchen, preparing a pot of Thagu-Pyin for my grandchildren, I can't help but think back to that moment all those years ago. I am grateful for the kindness and generosity of my neighbor, and for the love of cooking that she instilled in me. And as I watch my grandchildren eagerly dig into the dish, their faces lighting up with joy, I know that the tradition of Thagu-Pyin will continue for generations to come.