|Place of origin||Myanmar (Burma)|
|Associated national cuisine||Burmese|
|Main ingredients||Sago, coconut jelly, cendol, sugar, coconut milk, sticky rice, white bread|
Shwe yin aye (Burmese: ရွှေရင်အေး; pronounced [ʃwèjɪ̀ɴʔé]) is a traditional Burmese dessert commonly associated with the Thingyan season.
The dessert is served cold, and consists of sweetened sticky rice, sago pearls, pandan jelly noodles (cendol), and cubes of kyaukkyaw, coconut jelly, and a slice of white bread steeped in a concoction of sweetened coconut milk.