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Pages in category "Burmese desserts and snacks" The following 35 pages are in this category, out of 35 total. This list may not reflect recent changes. B.
Pathein halawa (Burmese: ပုသိမ် ဟလဝါ; pronounced [pəθèɪɴ ha̰ləwà]) is a traditional Burmese dessert or mont.The dessert is a pudding cooked using glutinous rice flour, rice flour, coconut, sugar, poppy seeds, butter, and milk, and has 2 primary variants: wet and dry. [1]
Burmese cuisine has a wide variety of traditional snacks called mont, ranging from sweet desserts to savory food items that are steamed, baked, fried, deep-fried, or boiled. Traditional Burmese fritters, consisting of vegetables or seafood that have been battered and deep-fried, are also eaten as snacks or as toppings. [65] Savory snacks include:
The following is a list of dishes found in Burmese cuisine. Burmese cuisine [ 1 ] includes dishes from various regions of Burma (now officially known as Myanmar). The diversity of Myanmar's cuisine has also been contributed to by the myriad of local ethnic minorities.
Htoe mont (Burmese: ထိုးမုန့်; pronounced [tʰómo̰ʊɴ]) is a traditional Burmese dessert or mont.The dessert is a glutinous rice cake cooked with raisins, cashews and coconut shavings, [1] and is consistently prodded during the cooking process, lending it a texture similar to Turkish delight.
Shwe yin aye (Burmese: ရွှေရင်အေး; pronounced [ʃwèjɪ̀ɴʔé]) is a traditional Burmese dessert commonly associated with the Thingyan season. [1]The dessert consists of sweetened sticky rice, sago pearls, pandan jelly noodles (), and cubes of gelatine, coconut jelly, and a slice of white bread steeped in a concoction of sweetened coconut milk, served cold.
Ngapyaw baung (Burmese: ငှက်ပျောပေါင်း; pronounced; also transliterated as Ngapyaw paung, lit. ' banana pudding ') is a traditional Burmese dessert or mont. [1] The dessert is a pudding cooked using fresh bananas stewed in milk, coconut milk and sugar, then sprinkled with sesame seeds or poppy seeds. It is served ...
A Burmese hawker making mont lin maya in Yangon.. Lower-amylose rice varieties are commonly used as a key ingredient in Burmese mont. [2] Sweet Burmese mont are generally less sweet than counterparts in other parts of Southeast Asia, instead deriving their natural sweetness from constituent ingredients (e.g., grated coconut, coconut milk, glutinous rice, etc.).