 | |
| Type | Dessert |
|---|---|
| Place of origin | Myanmar (Burma) |
| Region or state | Southeast Asia |
| Associated cuisine | Burmese |
| Main ingredients | Glutinous rice flour; jaggery; shredded coconut |
| Similar dishes | klepon, bua loi, khanom kho, tangyuan, modak |
Mont lone yay baw (Burmese: မုန့်လုံးရေပေါ်; pronounced [mo̰ʊɴlóʊɴjèbɔ̀]; also spelt mont lone yay paw) is a traditional Burmese dessert commonly associated with the Burmese New Year, Thingyan season.[1] The dessert plays an important role in Burmese history as it is a traditional snack served during the Thingyan festival. It is usually made in a group and served to the public as a good deed during the new year. 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.[3]
- ^ "Mouth-watering Thingyan food and delicacies". The Myanmar Times. 2018-04-06. Retrieved 2019-11-12.
- ^ "new year rice dumplings | mon lone yae paw". hsa*ba: please eat. 2012-03-30. Retrieved 2019-11-15.
- ^ Aye, MiMi (2019-06-13). Mandalay: Recipes and Tales from a Burmese Kitchen. Bloomsbury Publishing. ISBN 9781472959485.
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