Mon Lon Ye Paw

Mon Lon Ye Paw Recipe - Traditional Burmese Dessert

Region / culture: Burma | Preparation time: 20 minutes | Cooking time: 12 minutes | Servings: 5

Introduction

Mon Lon Ye Paw is a traditional Burmese dessert made with glutinous rice flour, rice flour, palm sugar, and freshly grated coconut. These sweet rice balls are a popular treat in Myanmar and are often enjoyed during special occasions and festivals.

History

Mon Lon Ye Paw has been a beloved dessert in Myanmar for generations. The combination of chewy rice balls, sweet palm sugar, and fragrant coconut has made it a favorite among both young and old alike. This recipe has been passed down through families and is often made to celebrate holidays and gatherings.

Ingredients

2 cups of glutinous rice flour
0.75 cup of standard rice flour
0.5 tsp of salt
0.75 cup of cold water
palm sugar, cut into 0.25 inch cubes
freshly grated coconut
6 cups of water

How to prepare

In a bowl, combine the glutinous rice flour, standard rice flour, salt, and water until a smooth rice dough is formed. Moisten your hands and shape the dough into small rice balls. Use your thumb to create a hole in the center of each ball. Place a cube of small sugar in the hole and seal it by rolling the ball. In a saucepan, bring 6 cups of water to a boil. Add the balls to the boiling water and cook for 10-12 minutes, or until they float. Once cooked, remove the balls from the water and sprinkle them with grated coconut. This recipe yields approximately 50 balls.

Variations

You can add a pinch of ground cardamom or cinnamon to the dough for extra flavor.
Instead of palm sugar, you can use brown sugar or honey as a sweetener.

Cooking Tips & Tricks

Make sure to seal the sugar cube inside the rice ball completely to prevent it from leaking out during cooking.

- Use cold water when mixing the dough to help the rice balls hold their shape better.

- Be careful not to overcook the rice balls, as they can become too soft and lose their chewy texture.

Serving Suggestions

Mon Lon Ye Paw is best enjoyed warm, sprinkled with extra grated coconut on top.

Cooking Techniques

Boiling the rice balls in water helps them cook evenly and ensures that the sugar melts inside.

Ingredient Substitutions

If you can't find glutinous rice flour, you can use regular rice flour instead, but the texture may be slightly different.

Make Ahead Tips

You can prepare the rice balls ahead of time and store them in the refrigerator until ready to cook.

Presentation Ideas

Serve Mon Lon Ye Paw on a platter with a sprinkle of extra grated coconut for a beautiful presentation.

Pairing Recommendations

Mon Lon Ye Paw pairs well with a hot cup of Burmese tea or coffee.

Storage and Reheating Instructions

Store any leftover Mon Lon Ye Paw in an airtight container in the refrigerator. To reheat, simply steam the rice balls for a few minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Mon Lon Ye Paw contains approximately 120 calories.

Carbohydrates

Each serving of Mon Lon Ye Paw contains approximately 25 grams of carbohydrates.

Fats

Each serving of Mon Lon Ye Paw contains approximately 2 grams of fats.

Proteins

Each serving of Mon Lon Ye Paw contains approximately 1 gram of proteins.

Vitamins and minerals

Mon Lon Ye Paw is a good source of iron and calcium, thanks to the glutinous rice flour and coconut.

Alergens

This recipe contains gluten from the glutinous rice flour and coconut, which may be allergens for some individuals.

Summary

Mon Lon Ye Paw is a delicious dessert that is relatively low in fats and proteins but provides a good source of carbohydrates for energy.

Summary

Mon Lon Ye Paw is a delightful Burmese dessert that combines chewy rice balls with sweet palm sugar and fragrant coconut. This recipe is easy to make and perfect for special occasions or everyday indulgence. Enjoy these sweet treats with a cup of tea for a truly authentic Burmese experience.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. Mon Lon Ye Paw, a traditional Burmese dish, caught my eye with its unique combination of flavors and spices. I had always been fascinated by different cuisines and cooking techniques, so I was eager to learn how to make this dish.

I first came across the recipe for Mon Lon Ye Paw during a trip to Burma many years ago. I was visiting a small village in the countryside, and I had the opportunity to taste some of the local dishes. One of the dishes that stood out to me was Mon Lon Ye Paw, a hearty stew made with tender pieces of pork, crispy tofu, and an array of aromatic spices.

I was lucky enough to meet a kind elderly woman who was willing to share her recipe with me. She explained that Mon Lon Ye Paw was a dish that had been passed down through generations in her family. She showed me how to prepare the ingredients, season the meat, and simmer everything together in a pot until it was rich and flavorful.

As I watched her cook, I was struck by the love and care she put into each step of the process. She told me stories about how her grandmother had taught her to make Mon Lon Ye Paw when she was just a young girl, and how she had continued to make the dish for her own family over the years.

I left Burma with a newfound appreciation for the country's cuisine and a deep desire to recreate the flavors of Mon Lon Ye Paw in my own kitchen. I spent hours poring over cookbooks and online resources, trying to find a recipe that matched the one I had learned in the village.

After much trial and error, I finally came up with a version of Mon Lon Ye Paw that I was proud to serve to my family and friends. The dish became a favorite in our household, and I was thrilled to be able to share a taste of Burma with those I loved.

Over the years, I continued to refine my recipe for Mon Lon Ye Paw, tweaking the seasonings and adjusting the cooking times to perfection. I added my own personal touch to the dish, incorporating ingredients that reminded me of my time in Burma and experimenting with new flavors and textures.

As I shared my recipe with others, I found that Mon Lon Ye Paw had a universal appeal. People were drawn to its bold flavors and comforting warmth, and I was delighted to see how much joy it brought to those who tasted it.

My grandchildren, in particular, loved to watch me cook Mon Lon Ye Paw in the kitchen. They would eagerly help me chop vegetables, stir the pot, and taste test the dish as it simmered on the stove. I was grateful for the opportunity to pass down the recipe to the next generation, just as the elderly woman in the village had done for me so many years ago.

As I look back on my journey to learn how to make Mon Lon Ye Paw, I am filled with gratitude for the experiences and memories that have shaped my cooking skills. The recipe holds a special place in my heart, as it represents not only a delicious dish, but also the connections and stories that have enriched my life.

I hope that one day, my grandchildren will continue to make Mon Lon Ye Paw for their own families, passing down the tradition and love that has been a part of this dish for generations. And perhaps, they too will be inspired to seek out new recipes and flavors from around the world, creating their own culinary adventures along the way.