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.
Ingredients
200g rice flour
50g chickpea flour
300ml water
1 teaspoon turmeric
1 teaspoon salt
8 quail eggs
100g cooked chickpeas
4 spring onions, finely chopped
Vegetable oil for greasing
Instructions
1Mix rice flour and chickpea flour with water, turmeric, and salt to form a smooth, pourable batter.
2Heat a special griddle pan with round indentations and brush each well with oil.
3Pour batter into each well until half full, then crack a quail egg into alternating wells and add chickpeas and spring onions to the others.
4Cook on medium heat until the bottoms set and turn golden, about three minutes.
5Flip the plain halves onto the topped halves to create pairs, pressing gently to seal.
6Serve 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.