Mont Lone Yay Paw
မုန့်လုံးရေပေါ် (moan-LONE yay-PAW)
Burmese Glutinous Rice Balls in Syrup
Soft glutinous rice flour balls stuffed with palm sugar that float in a sweet coconut milk soup with ginger and sago. This beloved dessert is traditionally prepared during the Burmese full moon festival.
Nutrition & Info
Equipment Needed
Instructions
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1
Knead glutinous rice flour with warm water until a smooth, pliable dough forms that does not crack when shaped.
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2
Take small portions of dough, flatten into discs, place a nugget of palm sugar in the center, and roll into smooth balls, sealing completely.
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3
Bring a pot of water to a rolling boil and drop in the rice balls, cooking until they float to the surface.
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4
Prepare the coconut soup by simmering coconut milk with sugar, ginger slices, and a pinch of salt.
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5
Cook sago pearls separately until translucent, then add them to the coconut soup.
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6
Place the floating rice balls into bowls, ladle the coconut ginger soup and sago over them, and sprinkle with toasted sesame seeds.
Did You Know?
Mont lone yay paw literally means floating round snack, and the name refers to the magical moment when the cooked rice balls float to the surface of the boiling water, signaling they are ready.
Chef's Notes
Equipment Tips
- mixing bowl
- large pot
- saucepan
The Story Behind Mont Lone Yay Paw
Mont lone yay paw is deeply connected to Burmese Buddhist festival traditions, particularly the Tazaungdaing full moon festival in November. Communities gather to make these rice balls together, with the communal preparation being as important as the eating. The dish represents one of the oldest continuous dessert traditions in Myanmar, predating written culinary records.
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