Pairs of small round griddle cakes made from rice flour batter, one plain and one topped with quail egg, spring onion, and cooked beans, pressed together to form a married couple. This beloved street snack is iconic to Burmese night markets.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
-
1
Mix rice flour and chickpea flour with water, turmeric, and salt to form a smooth, pourable batter.
-
2
Heat a special griddle pan with round indentations and brush each well with oil.
-
3
Pour batter into each well until half full, then crack a quail egg into alternating wells and add chickpeas and spring onions to the others.
-
4
Cook on medium heat until the bottoms set and turn golden, about three minutes.
-
5
Flip the plain halves onto the topped halves to create pairs, pressing gently to seal.
-
6
Serve hot off the griddle, traditionally eaten with a sweet chili sauce or tamarind dip.
Did You Know?
The name mont lin ma yar literally translates to husband and wife snack because each serving consists of two halves joined together, symbolizing a married couple.
Chef's Notes
Equipment Tips
- takoyaki pan or special griddle
- mixing bowl
- small ladle
The Story Behind Mont Lin Ma Yar
Mont lin ma yar developed in Yangon's vibrant street food scene during the early twentieth century. The special cast-iron griddle used to make them is similar to Japanese takoyaki pans, suggesting possible cultural exchange during the colonial period. The dish became synonymous with Burmese night markets and remains one of the most recognizable street foods in the country.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!