Mont lone yay baw (; ; also spelt mont lone yay paw) is a traditional Burmese

dessert Dessert is a course (food), course that concludes a meal; the course consists of sweet foods, such as cake, biscuit, ice cream, and possibly a beverage, such as dessert wine or liqueur. Some cultures sweeten foods that are more commonly umami, ...

commonly associated with the Burmese New Year,

Thingyan Thingyan (/sɛŋkəmɑ/ ; , Old Mon language, Old Mon: သင်ကြာန် ), also known as the Myanmar New Year, is a festival that usually occurs in middle of April. Thingyan marks the transition from the old year to the new one, based on ...

season. The dessert plays an important role in Burmese history as it is a traditional snack served during the Thingyan festival. It is usually made in a group and served to the public as a good deed during the new year. Mont lone yay baw is a savory rice ball made from rice flour stuffed with sweet palm jaggery inside, which creates an excellent mix of textures and flavors. The dessert dish consists of round boiled rice balls made from

glutinous rice flour Domestication syndrome refers to two sets of phenotypic traits that are common to either domesticated plants or domestication of animals, domesticated animals. Domesticated animals tend to be smaller and less aggressive than their wild counterp ...

, filled with pieces of

jaggery Jaggery is a List of unrefined sweeteners, traditional non-centrifugal cane sugar consumed in the Indian subcontinent, Southeast Asia, North America, Central America, Brazil and Africa. It is a concentrated product of Sugarcane juice, cane jui ...

palm sugar Palm sugar is a sweetener derived from any variety of palm tree. Palm sugar may be qualified by the type of palm, as in coconut palm sugar. While sugars from different palms may have slightly different compositions, all are processed simila ...

, and garnished with fresh coconut shavings.

History

The precise date or timeline of when and where in Myanmar mont lone yay baw was first originated is not very well-documented. However, the traditional snack is deeply entrenched in the country's culinary heritage, which is believed to date back centuries. Mont lone yay baw has been enjoyed by the Burmese people for a very long period of time by generations and still has not lost its original appearance or taste, although there may be some slightly different variations throughout different regions in Myanmar.

Cultural significance

Mont lone yay baw holds an important place in Burmese food and culture. It is commonly consumed as a street food snack and may be found in packed marketplaces and roadside sellers throughout Myanmar. Its low cost, portability, and delicious flavor make it popular with both residents and visitors. Beyond its role as a delectable snack, mont lone yay baw is often served during traditional festivals, celebrations, and family gatherings. Its popularity at important events demonstrates its cultural relevance and capacity to bring people together through shared culinary experiences.

Traditions

Mont lone yay baw plays an important culinary role during

(Burmese New Year water festival). People often look forward to eating mont lone yay baw during water fights, visiting pagodas or attending cultural events as it is regarded as a festive snack which is also very tasty and refreshing to keep the energy levels. Thingyan is a time for socializing and bonding with friends and family. Mont lone yay baw is usually shared by groups of individuals who meet to rejoice together. It is also shared and given out along with other snacks or drinks to strangers and passers-by as a good deed, which is also a part of the Burmese tradition. Sharing treats like mont lone yay baw promotes friendship and enhances the festive ambiance of the occasion. In addition to this lovely tradition, there is also a playful prank that the Burmese people carried out during Thingyan, which was to include hot peppers or spicy chilis inside some of the mont lone yay baw. People usually serve it to an unsuspecting family member or a friend and watch in amusement when the person reacts to the unforeseen spice. Although this prank isn't regarded as a Thingyan tradition, it has grown so fondly that it has been practiced for decades, which shows the playful and social nature of food culture in Myanmar, where sharing food and laughter go alongside each other. It is an enjoyable way for the Myanmar people to connect and enjoy each other's company during the celebrations.

Ingredients

Mont lone yay baw is relatively simple and easy to make, as only a few ingredients are needed for it. The primary ingredients are

and white

rice flour Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening ...

, as they will be mixed to create the rice flour dough. Other main ingredients include palm jaggery (''hta nyat'' in Burmese) which is the main stuffing or it can be substituted by using

(''kyan tha gar'' in Burmese) as a second option. Salt, water, baking soda (optional), sugar (optional), and freshly shredded or grated coconuts are the major ingredients that are needed in making mont lone yay baw.

Preparation

Mont lone yay baw is typically prepared in a traditional way throughout history and today in a very precise manner. The first step in preparing mont lone yay baw would be sifting the glutinous rice flour, white flour, baking soda, and salt into a large mixing bowl. Then add water and knead well until the dough is pliable and malleable enough. After that, take a small amount of dough and gently roll it into a small rice ball approximately in diameter, then flatten it into a circular shape. Simply place a lump of palm jaggery in the middle of the circular dough and roll it again into a round ball until the rice dough covers up the palm jaggery completely. This process is repeated until a huge amount of rice balls are completed, as they are consumed in portions with groups of people. When the raw rice balls are ready, they are then gently dropped into a huge boiling saucepan. The rice balls will submerge to the bottom of the saucepan when dropped in and they will start to float on the surface when cooked and ready. Once the rice balls lay afloat, remove them from the saucepan and let it cool for a while. Then place 4–10 balls onto a banana leaf (traditional way) or on a plate, sprinkle with some shredded coconuts, and serve it still warm.

Preservation

Mont lone yay baw can be refrigerated for a short period of time (around 2-3 days), however, it can get harder and have a rougher consistency, resulting in a chewier texture for the consumer. The snack cannot be frozen due to the fact that the palm jaggery stuffing inside would get frozen again, while in reality it should be eaten and enjoyed while the stuffing is warm and juicy with soft, small chunks of jaggery.

Regional variations

While the basic recipe for mont lone yay baw remains consistent, there are regional variations that reflect the diverse culinary traditions within Myanmar. In some parts of the country, additional ingredients, such as syrup jaggery or solid jaggery, are used to create unique flavors and textures. Furthermore, the method of serving mont lone yay baw may vary from region to region. In some areas, food coloring is added to the rice flour to give a diverse and vibrant look, while in others, it may be accompanied by desiccated coconuts. Similar desserts in the region include Indian modak, Malaysian onde-onde, Indonesian klepon, Thai bua loi, and the Chinese tangyuan.

Health hazards

Due to the use of coconut milk and palm sugar, mont lone yay baw has a high sugar content. Overindulgence in sugar has been connected to a number of health problems, such as diabetes, heart disease, and obesity. For people who have diabetes or are watching their sugar intake, Mont lone yay baw should be consumed in moderation. Desserts have a high calorie content since they are dense. Eating a lot of this dessert might cause weight gain and other health issues associated with obesity. Portion sizes must be carefully considered, especially for people who are limiting their calorie consumption.

Contamination risks

In mont lone yay baw, improper storage and hygiene measures during preparation can raise the danger of contamination. Moist surroundings can be conducive to the growth of bacteria, molds, and other pathogens that can lead to foodborne illnesses, including food poisoning. Mont lone yay baw should be consumed within an average amount of time and kept in airtight containers in a cool, dry area to reduce the possibility of contamination.

Nutrition facts

Glutinous rice flour packed full of carbohydrates, this flour gives the body energy. Additionally, it has trace levels of nutritional fiber and protein. Coconut milk mont lone yay baw benefits through the smoothness and unique coconut flavor that coconut milk imparts. It is a good source of heart-healthy fats, including medium-chain triglycerides (MCTs), which have been linked to improved metabolism and heart health. Palm sugar is used to sweeten mont lone yay baw. While it is still a form of sugar and should be consumed in moderation, palm sugar contains some vitamins and minerals, including potassium, iron, and vitamin C, unlike refined white sugar. Shredded coconut not only enhances the flavor and texture of mont lone yay baw but also adds healthy fats, dietary fiber, and micronutrients such as manganese, copper, and selenium.

References

{{Rice cakes Coconut desserts Burmese desserts and snacks Glutinous rice dishes