A FEAST FOR THE EYES, Burmese sweets are characterized by rich textures and unusual flavor combinations.
In this hands-on workshop led by Rangoon-born Chef JoJo, learn how to make another one of Team Toli Moli's favorite snacks, Shwe Yin Aye, and take home a jar of cendol made in class. One of the key ingredients in Shwe Yin Aye, cendol is an emerald colored rice flour jelly made from pandan leaves.
“Shwe Yin Aye” can be translated as “make the golden heart cool” and is often served roadside with a slice of white bread to soak up the sweet coconut cream. Following a lively tutorial from Chef JoJo, make your own cendol, marvel in your golden glory, and then take some of the extra special ingredient with you for bragging rights, or for your own enjoyment!
ASL interpreters available upon request. Please email firstname.lastname@example.org with requests for accommodations.