Moh Let Saung

Introduction

History

Moh Let Saung has been a popular dessert in Myanmar for centuries. It is often served at special occasions such as weddings, festivals, and religious ceremonies. The combination of sago, palm sugar, and coconut milk creates a unique and delicious flavor that is loved by many.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to soak the sago before cooking to ensure it cooks evenly and becomes transparent.

- Make sure to chill the cooked sago before serving to enhance the texture and flavor of the dessert.

- Adjust the sweetness of the dessert by adding more or less palm sugar syrup to suit your taste preferences.

Serving Suggestions

Serve Moh Let Saung chilled in tall glasses for a refreshing dessert option.

Cooking Techniques

Boiling, simmering, and chilling are the main cooking techniques used in this recipe.

Ingredient Substitutions

Tapioca pearls can be used instead of sago for a similar texture.

- Brown sugar can be used instead of palm sugar for a different flavor profile.

Make Ahead Tips

Moh Let Saung can be prepared ahead of time and stored in the refrigerator until ready to serve.

Presentation Ideas

Garnish with a sprinkle of toasted coconut flakes or a drizzle of palm sugar syrup for an elegant presentation.

Pairing Recommendations

Serve Moh Let Saung with a cup of hot tea or coffee for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover Moh Let Saung in an airtight container in the refrigerator for up to 2 days. Serve chilled.

Nutrition Information

Calories per serving

- Total Calories per serving: 650

Carbohydrates

- Sago: 135g

- Palm sugar: 12g

- Coconut milk: 6g

- Total Carbohydrates per serving: 153g

Fats

- Coconut milk: 57g

- Total Fats per serving: 57g

Proteins

- Sago: 1g

- Total Proteins per serving: 1g

Vitamins and minerals

Coconut milk provides essential vitamins and minerals such as vitamin C, vitamin E, vitamin B6, iron, and magnesium.

Alergens

This recipe contains coconut milk, which may be an allergen for some individuals.

Summary

Moh Let Saung is a high-carb and high-fat dessert that provides a good source of energy. It is best enjoyed in moderation as a sweet treat.

Summary

Moh Let Saung is a delicious and easy-to-make Burmese dessert that is perfect for any occasion. With its unique combination of sago, palm sugar, and coconut milk, this dessert is sure to be a hit with your family and friends. Enjoy this sweet treat and savor the flavors of Myanmar in every bite.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Moh Let Saung. It happened many years ago, when I was just a young girl living in the small village of Bagan in Myanmar. My grandmother, who was a renowned cook in our community, had invited me to help her prepare a feast for a special occasion.

As we worked side by side in the kitchen, she told me stories of how she had learned to cook from her own grandmother, who had passed down the recipes through generations. I listened intently, absorbing every detail and technique she shared with me.

On that particular day, as we busily chopped, minced, and stirred, my grandmother suddenly paused and pulled out an old, weathered cookbook from a dusty shelf. She flipped through the pages, her eyes scanning the handwritten notes and faded photographs with a nostalgic smile.

"Ah, here it is," she exclaimed, pointing to a yellowed page. "Moh Let Saung. This is a dish that has been in our family for generations. Would you like to learn how to make it?"

I nodded eagerly, my curiosity piqued by the mystery and history behind this beloved recipe. My grandmother began to explain the ingredients and steps involved in making Moh Let Saung, a traditional Burmese dish that was typically served during festive occasions and celebrations.

The dish consisted of tender chunks of beef simmered in a fragrant broth of lemongrass, ginger, garlic, and a medley of spices. The rich, savory aroma filled the kitchen as my grandmother expertly seasoned and simmered the ingredients in a large pot over a low flame.

As the dish cooked, she shared stories of how she had learned to make Moh Let Saung from her own mother, who had learned it from her mother before her. The recipe had been passed down through the generations, each cook adding their own unique touch and twist to make it their own.

I watched in awe as my grandmother skillfully transformed the humble ingredients into a tantalizing feast for the senses. The scent of the spices mingled with the earthy aroma of the beef, creating a mouthwatering symphony of flavors that made my stomach growl in anticipation.

After hours of simmering and stirring, the dish was finally ready. My grandmother ladled the steaming broth and tender meat into bowls, garnishing each serving with a sprinkle of fresh cilantro and a squeeze of lime juice. The vibrant colors and tantalizing aromas made my mouth water as I eagerly took my first bite.

The flavors of the dish exploded on my taste buds, each bite a harmonious blend of savory, tangy, and fragrant notes that danced on my palate. I savored every mouthful, savoring the rich history and tradition that had gone into creating this culinary masterpiece.

As I finished my bowl of Moh Let Saung, my grandmother smiled at me warmly, her eyes twinkling with pride and satisfaction. "You have learned well, my child," she said. "Remember, cooking is not just about following a recipe. It is about honoring the past, preserving tradition, and sharing love through food."

And so, that day marked the beginning of my culinary journey, a journey that would lead me to discover new recipes, flavors, and techniques from around the world. But no matter where my travels took me, the memory of that day spent with my grandmother, learning to make Moh Let Saung, would always hold a special place in my heart.

Categories

| Burmese Desserts | Burmese Recipes | Coconut Milk Recipes | Palm Sugar Recipes | Sago Starch Recipes |

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