Shwe yin aye is a traditional cold dessert, meaning golden heart cooler, hinting at its refreshing nature. Sweet, creamy, and rich, this specialty is made by combining steamed sticky rice, sago or tapioca pearls, tapioca sticks, cendol jelly noodles (often flavored with pandan), agar-agar powder, sugar syrup, and chilled coconut milk.

A slice of plain white bread (either whole or cut into quarters) is often added to the combination before being served with ice cubes or crushed ice. In Myanmar, shwe yin aye is commonly enjoyed as a refreshing summertime dessert, and it is especially popular during Thingyan (Water Festival).

Street food vendors often sell this sweet treat, and it is also available at most Myanmar restaurants.