Mont lone yay baw

Mont lone yay baw is a traditional Burmese dessert commonly prepared and eaten during the Water Festival (Thingyan), which is the Burmese New Year. The name "Mont lone yay baw" translates to "rice balls in water", which describes the dish's main components and its preparation method.

Ingredients and Preparation

The primary ingredients of Mont lone yay baw are glutinous rice flour, jaggery (or palm sugar), and shredded coconut. The dessert is made by first mixing the glutinous rice flour with water to form a dough. Small pieces of jaggery are then wrapped in the dough to form balls. These balls are then boiled in water until they float to the surface, indicating that they are cooked. The cooked balls are then served with shredded coconut.

Cultural Significance

Mont lone yay baw is not just a dessert, but also a significant part of the Burmese New Year celebrations. The process of making the dessert is often a communal activity, with families and friends gathering to prepare the dish together. The dessert is also commonly given as a gift during the festival.

Variations

While the traditional version of Mont lone yay baw is made with jaggery, variations of the dessert may use other types of fillings. Some popular variations include those filled with sesame seeds, black beans, or even sweetened condensed milk.

See Also

• Burmese cuisine
• Thingyan
• Glutinous rice

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  Mont lone yay baw
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  Making of Mont lone yay baw
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  Boiling Mont lone yay baw