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Mont Lone Yay Paw is a savory rice ball made from rice flour stuffed with sweet palm jaggery inside, which creates an excellent mix of textures and flavors. [ 2 ] The dessert dish consists of round boiled rice balls made from glutinous rice flour , filled with pieces of jaggery or palm sugar , and garnished with fresh coconut shavings.
The traditional time to make Mont Lone Yay Paw is during festive occasions like Myanmar New Year (also known as Thingyan or Water Festival), when groups of friends, neighbors, and family members come together to roll batch of rice balls and cook them in a large pot of boiling water over an open fire. [11]
Pudding made of coarse rice flour boiled in palm sugar and lime water. Yay mont ရေမုန့် Almost translucent sheets of rice flour folded around a filling of beans and coriander leaves. Mont leik pyar မုန့်လိပ်ပြာ: Thin rice dough skins with a centre filled with jaggery and coconut, and folded in squares. Nan ...
Mont lin maya (Burmese: မုန့်လင်မယား; pronounced [mo̰ʊɴ lɪ̀ɴməjá]; also spelt mont lin mayar) is a traditional Burmese street snack or mont. The Burmese name literally means "husband and wife snack", [ 1 ] and is also known as mont ok galay (မုန့်အုပ်ကလေး, lit.
Mont lone yay paw, served with shredded coconut, is a popular festive dish served in Myanmar during Thingyan. In Myanmar, mont lone yay baw (မုန့်လုံးရေပေါ်) is a traditional festive dish, served during Thingyan, and filled with pieces of jaggery and served with coconut shavings.
The preparation begins with washing and soaking white and purple (nga cheik) glutinous rice. In a giant wide wok on a low stove, the glutinous rice is kneaded, crushed and boiled with water and ground nut oil until it becomes a thick blackish grey paste. [2] The wok is lowered from the stove on to a small wooden block to hold it.
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. Htoe mont is prepared in a similar manner, as other Burmese desserts, including mont kalame (မုန့်ကုလားမဲ) and Pathein halawa ...
Revelers making mont lone yay baw. Over the long festive holiday, a time-honoured tradition is mont lone yay baw (မုန့်လုံးရေပေါ်), glutinous rice balls with jaggery inside thrown into boiling water in a huge wok and served as soon as they resurface which gave it the name. [1]