Monpetok

Monpetok Recipe - A Traditional Snack from Burma

Region / culture: Burma | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 12

Introduction

Monpetok is a traditional Filipino dessert made with a sweet coconut filling wrapped in a rice flour dough and steamed in banana leaves or foil. This delicious treat is perfect for special occasions or as a sweet snack.

History

Monpetok has been a popular dessert in the Philippines for generations. It is often served during fiestas, family gatherings, and other celebrations. The combination of sweet coconut and sticky rice flour makes it a favorite among both young and old.

Ingredients

2.5 cups of glutinous rice flour
1.25 cups of water
20 banana leaves or foil squares, cut into 5-inch squares
1 lb (454 g) of grated coconut
12 oz (340 g) of palm sugar or 8 oz of brown sugar
1 tsp of oil
a pinch of salt

How to prepare

Mix flour, water, and salt to make dough. Knead well and set aside.
Slightly heat banana leaves to make them pliable. Cut the leaves into 5-inch squares. If banana leaves are not available, use aluminum foil instead.
In a saucepan, melt sugar in 2 tbsp water. Add grated coconut and stir over low heat until the liquid is absorbed.
Dab your palm and fingers with oil. Using a spoon, take 2 scoops of the dough and flatten it to 0.13 inches on your palm.
Take about a spoonful of sweetened coconut mixture and place it in the middle of the flattened dough. Wrap the dough around the coconut mixture.
Take a banana leaf or foil and shape it into a cone. Put the dough with the sweetened coconut mixture inside the cone. Close the cone by folding the top of the leaf or foil to form a flat top.
Repeat the previous step for the remaining dough.
Place the cones, flat sides down, in a steamer and steam for 20 minutes.
When the rice is cooked through, unwrap the cones and serve the small pyramids.

Variations

Add a sprinkle of sesame seeds on top for extra crunch.
Use different fillings such as sweetened mung beans or jackfruit.

Cooking Tips & Tricks

Make sure to knead the dough well to achieve the right consistency.

- Heating the banana leaves slightly will make them easier to work with.

- Use a spoon to scoop the dough and coconut mixture for even portions.

- Steam the Monpetok with the flat side down to ensure even cooking.

Serving Suggestions

Monpetok can be served as a dessert or snack on its own, or paired with a cup of hot tea or coffee.

Cooking Techniques

Steaming is the traditional method of cooking Monpetok, but you can also bake them in the oven for a different texture.

Ingredient Substitutions

If banana leaves are not available, you can use parchment paper or aluminum foil instead.

Make Ahead Tips

You can prepare the Monpetok ahead of time and store them in the refrigerator. Steam them just before serving.

Presentation Ideas

Arrange the Monpetok on a platter and garnish with fresh mint leaves for a beautiful presentation.

Pairing Recommendations

Monpetok pairs well with a cup of hot tea or coffee, or a scoop of vanilla ice cream for a decadent dessert.

Storage and Reheating Instructions

Store any leftover Monpetok in an airtight container in the refrigerator. To reheat, steam them for a few minutes until heated through.

Nutrition Information

Calories per serving

Each serving of Monpetok contains approximately 250 calories.

Carbohydrates

Each serving of Monpetok contains approximately 45 grams of carbohydrates.

Fats

Each serving of Monpetok contains approximately 8 grams of fats.

Proteins

Each serving of Monpetok contains approximately 2 grams of proteins.

Vitamins and minerals

Monpetok is a good source of iron and fiber.

Alergens

Monpetok contains coconut and may not be suitable for those with nut allergies.

Summary

Monpetok is a delicious dessert that is relatively low in calories and provides a good source of carbohydrates and healthy fats.

Summary

Monpetok is a delicious Filipino dessert that combines sweet coconut filling with sticky rice flour dough. This traditional treat is perfect for special occasions or as a sweet snack for the whole family to enjoy.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Monpetok. It was many years ago, back when I was just a young girl eager to learn all I could about cooking. My grandmother, who was a renowned chef in our small village, had invited me into her kitchen to teach me some of her most treasured recipes.

I watched in awe as she effortlessly moved around the kitchen, adding a pinch of this and a dash of that to each dish. Her hands moved with such grace and precision, it was as if she was conducting a symphony of flavors and aromas.

One day, as we were preparing a feast for a special family gathering, my grandmother pulled out an old, tattered notebook from her apron pocket. She flipped through the pages until she landed on a recipe titled "Monpetok."

"This is a recipe that has been passed down through generations in our family," she explained. "It's a dish that holds a special place in my heart, and I want to pass it down to you."

I eagerly leaned in closer as she began to recite the ingredients and steps for making Monpetok. It was a complex dish, full of exotic spices and flavors that I had never encountered before. But my grandmother's patient guidance and expert instruction made it seem easy.

As we worked together to prepare the dish, she shared the story of how she had learned to make Monpetok. It was a tale of adventure and mystery, of travels to far-off lands and encounters with wise old chefs who had taught her their culinary secrets.

She had first come across the recipe for Monpetok during a visit to a bustling market in Morocco. The aroma of spices and herbs filled the air as she wandered through the maze of stalls, taking in the vibrant colors and sounds of the bustling marketplace.

It was there that she met an old woman with weathered hands and a twinkle in her eye. The woman had beckoned her over to a small cart where she was selling an array of exotic spices and ingredients.

"I have something special for you, my dear," the old woman had said, handing my grandmother a tattered piece of parchment. "This is a recipe for Monpetok, a dish that will bring joy and happiness to all who taste it."

My grandmother had accepted the gift with gratitude and spent the next few years perfecting the recipe, adding her own unique twist to make it truly her own.

As we finished cooking the Monpetok together, the kitchen was filled with the rich, savory aroma of the dish. My mouth watered in anticipation as my grandmother plated up the steaming hot meal, garnishing it with fresh herbs and a sprinkle of toasted almonds.

We sat down at the table to enjoy our creation, savoring each bite as the flavors danced on our tongues. The dish was a symphony of tastes and textures, a perfect balance of sweet and savory, spicy and mild.

As we ate, my grandmother smiled at me, her eyes shining with pride. "You have learned well, my dear," she said. "You have the gift of cooking in your blood, just like me."

And in that moment, I knew that I would carry on the tradition of making Monpetok for generations to come. It was a recipe that held the memories of my grandmother's travels and adventures, a dish that brought our family together in love and joy.

And as I sat there, savoring each delicious bite, I felt grateful for the gift of cooking that my grandmother had passed down to me. It was a legacy that I would treasure always, a reminder of the love and connection that we shared through the art of food.