Mont Lone Yay Paw
မုန့်လုံးရေပေါ်
Impress your Burmese crush with this Water Festival delicacy. Chewy, sweet sticky rice balls filled with jaggery. 😉
Ingredients
- Glutinous rice flour — 150 g
- Rice flour — 30 g
- Salt — ½ tsp
- Water — about 100 ml (add slowly; adjust to how wet the dough feels)
- Jaggery — 50 g
- Grated coconut — for garnish (plain, or tossed with a pinch of salt)
- Ice water — for the ice bath
Method
- Combine the dry ingredients: In a bowl, mix the glutinous rice flour, rice flour and salt.
- Add the water slowly: Pour in the water a little at a time, mixing with your hand as you go.
- Knead: Knead until the dough is well mixed, smooth and firm. If it feels crumbly, wet your palms and knead for another 2–3 minutes. If it feels too wet, knead in ½ tsp of glutinous rice flour at a time.
- Rest the dough: Cover the bowl and let the dough rest for 30 minutes.
- Cut the jaggery: While the dough rests, cut the jaggery into small, filling-sized pieces. Be careful here — jaggery is hard and slippery, and the knife can slide, so keep your fingers out of the way.
- Shape a ball: Pinch off a small piece of dough and roll it into a ball between your palms. Then gently press it flat on your palm to make space for the jaggery.
- Fill: Place a piece of jaggery in the centre.
- Seal and roll: Gently fold the dough around the jaggery, press to seal, and roll until the jaggery is completely hidden inside.
- Line them up: Place the balls on a tray or plate and repeat with the rest of the dough. You should end up with about 15.
- Get ready to cook: Bring a pot of water to the boil and prepare a bowl of ice water.
- Boil: Gently drop the balls into the boiling water.
- Scoop them out when they float: You’ll know they’re cooked when they float to the surface. Scoop them out.
- Ice bath: Transfer the balls straight into the ice bath to cool down.
- Garnish and serve: Drain, plate them up and sprinkle grated coconut over the top. Your Mont Lone Yay Paw is ready!
Notes: The water amount depends on your flour, so trust the feel of the dough over the number. If it’s crumbly, wet your palms and knead for 2–3 minutes before resting it; if it’s too wet, add ½ tsp of glutinous rice flour at a time. For the coconut, plain grated coconut is lovely as it is, but some people like to toss it with a pinch of salt first — go with whichever you prefer.
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