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Mont Lone Yay Paw can be refrigerated for a short period of time (around 2-3 days), however, it can get harder and have a rougher consistency, resulting in a chewier texture for the consumer. The snack cannot be frozen due to the fact that the palm jaggery stuffing inside would get frozen again, while in reality it should be eaten and enjoyed ...
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]
La mont: လမုန့် Chinese An oily disk-shaped cake filled with either sugar or sweet bean paste. Mont lone yay paw: မုန့်လုံးရေပေါ် Glutinous rice balls with jaggery (palm sugar). Thagu pyin သာကူပြင် Malay Sago or tapioca pudding sweetened with jaggery and enriched with coconut. Mont pyar ...
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]
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]
Sanwin makin (Burmese: ဆနွင်းမကင်း; pronounced [sʰənwɪ́ɴməkɪ́ɴ], also spelt sa-nwin-ma-kin) is a traditional Burmese dessert or mont, popularly served during traditional donation feasts, satuditha feasts, and as a street snack. [1]
' 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 most often at ceremonies and other special occasions because it is an easy and quick dessert to make. [2] [3] [4]
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.).