Mote Lone Yay Paw

Mote Lone Yay Paw Recipe - Traditional Burmese Dish

Region / culture: Burma | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Mote Lone Yay Paw is a traditional Burmese dessert made with a combination of white flour, rice flour, coconut, and palm sugar. This sweet and creamy dessert is a popular treat in Myanmar and is often served during special occasions and festivals.

History

Mote Lone Yay Paw has been a beloved dessert in Myanmar for generations. The combination of soft dough filled with sweet coconut and palm sugar, cooked in rich coconut milk, creates a delicious and comforting treat that is enjoyed by many.

Ingredients

1 cup plain white flour
1 cup rice flour
pinch of salt
0.5 tsp bicarbonate of soda
1 tbsp light sesame or corn oil
0.67 cup water
1 cup grated coconut
0.5 cup grated palm sugar
4 cups coconut milk
1 tbsp or more sugar

How to prepare

In a bowl, sift together white flour, rice flour, salt, and baking soda. Mix thoroughly.
Add oil and enough water to the bowl. Knead well until a smooth dough is formed.
Take flat circles and place a mixture of grated coconut and palm sugar in the center. Seal the dough by closing it together and roll into a ball.
In a large saucepan, bring coconut milk and sugar to a boil.
Once boiling, drop the balls into the saucepan. Stir gently to prevent sticking to the bottom.
The balls will float to the surface when cooked. Simmer for 10 minutes after they float.
Scoop the balls out of the saucepan and serve on a plate.
Enjoy!

Variations

You can add chopped nuts or dried fruits to the coconut and palm sugar mixture for added texture and flavor.
You can use brown sugar instead of palm sugar for a slightly different taste.

Cooking Tips & Tricks

Make sure to knead the dough well to ensure a smooth texture.

- Be careful not to overfill the dough balls with the coconut and palm sugar mixture to prevent them from bursting while cooking.

- Stir the balls gently in the coconut milk to prevent them from sticking to the bottom of the saucepan.

- Simmer the balls for the recommended time to ensure they are fully cooked and have a soft texture.

Serving Suggestions

Mote Lone Yay Paw can be served warm or cold, depending on your preference. It is often enjoyed as a dessert after a traditional Burmese meal.

Cooking Techniques

Kneading the dough well is key to achieving a smooth texture.

- Simmering the balls in the coconut milk ensures they are fully cooked and have a soft texture.

Ingredient Substitutions

You can use coconut oil instead of corn oil for a richer flavor.

- You can use regular sugar instead of palm sugar if it is not available.

Make Ahead Tips

You can prepare the dough and coconut filling ahead of time and store them separately in the refrigerator until ready to cook.

Presentation Ideas

Serve Mote Lone Yay Paw on a decorative plate garnished with fresh mint leaves or a sprinkle of cinnamon for a beautiful presentation.

Pairing Recommendations

Mote Lone Yay Paw pairs well with a hot cup of Burmese tea or coffee for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover Mote Lone Yay Paw in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warm before serving.

Nutrition Information

Calories per serving

Each serving of Mote Lone Yay Paw contains approximately 250 calories.

Carbohydrates

Each serving of Mote Lone Yay Paw contains approximately 30g of carbohydrates.

Fats

Each serving of Mote Lone Yay Paw contains approximately 15g of fats.

Proteins

Each serving of Mote Lone Yay Paw contains approximately 5g of proteins.

Vitamins and minerals

Mote Lone Yay Paw is a good source of iron and calcium.

Alergens

Mote Lone Yay Paw contains gluten and coconut.

Summary

Mote Lone Yay Paw is a delicious dessert that is rich in carbohydrates and fats. It is a good source of proteins, iron, and calcium.

Summary

Mote Lone Yay Paw is a delicious and comforting Burmese dessert made with a soft dough filled with sweet coconut and palm sugar, cooked in rich coconut milk. Enjoy this traditional treat with family and friends for a taste of Myanmar's culinary heritage.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl living in a small village in Myanmar. My grandmother, who was a master in the kitchen, had invited me to help her prepare a special meal for a family gathering.

As we gathered the ingredients and started cooking, I noticed my grandmother pulling out a small, worn-out notebook from a drawer. Curious, I asked her what it was and she smiled, saying it was her collection of recipes passed down from generations.

She flipped through the pages until she landed on a recipe called "Mote Lone Yay Paw." I had never heard of it before, but my grandmother explained that it was a traditional Burmese dish made with rice, chicken, coconut milk, and spices. She told me that she had learned the recipe from her own grandmother, who had learned it from hers, creating a beautiful chain of culinary knowledge passed down through the generations.

As we cooked together, my grandmother shared stories of her childhood and the memories she had of learning to make Mote Lone Yay Paw with her grandmother. I could see the love and passion she put into each step of the recipe, from pounding the spices in her mortar and pestle to carefully stirring the pot as the flavors melded together.

The aroma of the dish filled the kitchen, creating a warm and inviting atmosphere that made me feel connected to my roots and the generations of strong, resilient women who came before me. As we sat down to eat, I took my first bite of Mote Lone Yay Paw and was overwhelmed with the rich, complex flavors that danced on my tongue.

From that moment on, Mote Lone Yay Paw became a staple in my own cooking repertoire. I would often make it for my family and friends, sharing the story of how I learned the recipe and the love that went into every bite.

Over the years, I have added my own twist to the dish, incorporating new ingredients and techniques that I have picked up along the way. But no matter how much I experiment, the essence of the recipe remains the same – a connection to my past and a tribute to the women who came before me.

As I look back on that day in my grandmother's kitchen, I realize the true value of recipes like Mote Lone Yay Paw. They are not just a list of ingredients and instructions, but a link to our heritage and a reminder of the love and traditions that have shaped us into who we are today.

So whenever I cook Mote Lone Yay Paw, I do so with a heart full of gratitude for the women who have passed down this recipe through the generations. And as I take that first bite, I know that I am not just tasting a delicious dish – I am savoring a piece of my history, a memory that will always be cherished in my heart.