Shwe Yin Aye

Method

Cook the tapioca pearls in boiling salted water for 15-20 minutes until translucent, stirring occasionally, then drain and set aside. In a large pot, bring the water to a boil and add the sweetcorn kernels, simmering for 5 minutes until tender. Stir in the caster sugar until dissolved, then remove from heat and allow to cool completely. Once cooled, combine the sweetcorn mixture with the condensed milk and evaporated milk in a large jug, stirring well to combine. Divide the cooked tapioca pearls among serving glasses, pour the sweetcorn milk mixture over the top, and add plenty of ice cubes. Stir well before drinking and adjust sweetness to taste with additional sugar if desired.