Mont Lat Kout
မုန့်လက်ကောက်
Burmese glutinous rice rings with jaggery syrup — crisp-edged and chewy, fried slowly on low heat and served with the syrup.
A note on colour: My rings come out on the pale side because I fry them over very low heat to avoid oil splatter. You’re looking for slightly golden brown with a crisp skin, not deep brown.
Ingredients
- Glutinous rice flour — 240 g (1½ cups; 1 cup = 160 g)
- Rice flour — 1 tbsp
- Baking soda — ½ tsp
- Salt — ½ tsp
- Water — add slowly until the dough is firm
- Cooking oil — 4 tbsp, for frying and oiling hands
- Jaggery — about 60 g, chopped
- Water — 150 ml, for the syrup
Method
- Combine dry ingredients: In a big bowl, mix the glutinous rice flour, rice flour, baking soda and salt.
- Add water slowly: Add water a little at a time while mixing. Stop once the dough is firm, smooth and matte, doesn’t stick to a dry palm, and rolls into a ball without cracking. If it turns glossy and sticky, knead in more glutinous rice flour 2 tbsp at a time.
- Rest the dough: Cover the bowl and set the dough aside for 30 minutes.
- Make the jaggery syrup: While the dough rests, melt the chopped jaggery in 150 ml water over low heat, stirring until it dissolves, then let it reduce until the syrup thickens a bit. Set aside.
- Weigh and divide: Weigh the dough and divide it into 6 equal pieces. Roll each into a smooth ball between lightly oiled palms.
- Shape the rings: Roll each ball into a short rope in your oiled palms, bring the ends together into a ring and pinch the join closed. Shape in your hands or on an oiled plate, not on a bare wooden board.
- Fry the first side: Heat the oil in a pan over very low heat to avoid heavy oil splattering. Add the rings and fry for about 5–6 minutes, until the underside is slightly golden brown.
- Flip and fry: Flip and fry the other side for another 5–6 minutes, until slightly golden brown. Look for the colour and check the skin for crispiness.
- Serve: Plate the rings warm with the jaggery syrup — pour it over the top, or keep it on the side for dipping.
Notes: Conversion used: 1 cup of glutinous rice flour = 160 g. My first batch came out too wet, so go slowly with the water and add it by the tablespoon as the dough comes together. If the dough feels fragile, boil a walnut-sized piece until it floats and knead it back in — it makes the dough much more pliable.
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