Mont Lone Yay Paw — Print Recipe

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.

Ingredients

300g glutinous rice flour
180ml warm water
100g palm sugar, grated
400ml coconut milk
50g sago pearls
2cm fresh ginger, sliced
100g sugar
Pinch of salt
Toasted sesame seeds

Instructions

1 Knead glutinous rice flour with warm water until a smooth, pliable dough forms that does not crack when shaped.
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.
3 Bring a pot of water to a rolling boil and drop in the rice balls, cooking until they float to the surface.
4 Prepare the coconut soup by simmering coconut milk with sugar, ginger slices, and a pinch of salt.
5 Cook sago pearls separately until translucent, then add them to the coconut soup.
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.