Burmese Moh Let Saung - Coconut Milk & Tapioca Beverage

Moh Let Saung

This cold and refreshing drink is perfect for a hot summer day. The 3 essential components are the base coconut milk, any sweetener and delightful little bits & pieces of goodness to add some texture. I made this a couple of years ago, but since the last two ingredients can vary according to what's in your pantry or what you fancy that day, I'm providing an alternative to the recipe posted before.

The traditional sweetener is solid palm sugar that is chopped, dissolved in water and cooked until syrupy. I've made it with pure maple syrup before and with agave syrup today, so take your pick. All kinds of delightful tid-bits can be added to this beverage, such as rehydrated basil seeds, white tapioca pearls, bean thread vermicelli and bits of jello.

Ingredients: (makes 1 glass)

1 (13 oz.) glass of Silk Pure Coconut Milk

1/4 cup Tbsp. liquified jaggery/gur, pure maple syrup or agave nectar

1 Tbsp. diced red & green jello

1/8 cup tapioca pearls

4-6 ice cubes

Pinch of salt

Directions:

1. Soak tapioca pearls overnight or for at least 3 hours and strain.
2. Bring 3 cups water to a boil, add tapioca pearls and cook until transparent.
3. Strain the tapioca under cold water and set aside.
4. Pour agave nectar in the bottom of the glass.
5. Add jello, tapioca and salt, top with cold coconut milk and add ice cubes.
6. Stir well and serve.

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