Mont lone yay baw (Burmese: မုန့်လုံးရေပေါ်; pronounced [mo̰ʊɴlóʊɴjèbɔ̀]; also spelt mont lone yay paw) is a traditional Burmese dessert commonly associated with the Thingyan season.[1][2]
 | |
| 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 |
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]
Traditions edit
The communal group preparation of mont lone yay baw is a Thingyan tradition, and partakers often play pranks by stuffing some rice balls with chili peppers instead of jaggery.[3] Donors often dole out satuditha servings of mont lone yay baw to revelers during the Thingyan season.[4]
Similar dishes edit
Similar desserts in the region include Indian modak, Malaysian onde-onde, Indonesian klepon, Thai bua loi, and the Chinese tangyuan.
References edit
- ^ "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.
- ^ a b Aye, MiMi (2019-06-13). Mandalay: Recipes and Tales from a Burmese Kitchen. Bloomsbury Publishing. ISBN 9781472959485.
- ^ "Thingyan Eats! Mont Lone Yay Paw at Sa Tu Di Thar". MYANMORE. 2016-04-05. Retrieved 2019-11-13.
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