Burmese Mont Lone Yay Paw Recipe

Glutinous rice flour: This flour is made from sticky rice and is essential for creating the chewy texture of the rice balls.

Water: Used to form the dough when combined with the glutinous rice flour.

Jaggery: A traditional unrefined sugar that adds a rich, caramel-like sweetness to the filling.

Salt: Just a pinch to enhance the overall flavor of the dough.

Grated coconut: Used to coat the cooked rice balls, adding a layer of texture and flavor.

When kneading the glutinous rice flour dough, ensure it reaches a smooth and pliable consistency. If the dough is too dry, add a few drops of water at a time. Conversely, if it's too sticky, sprinkle a bit more glutinous rice flour. This will make it easier to shape and seal the jaggery filling without breaking.

• glutinous rice flour - Substitute with sweet rice flour: Both flours are made from sticky rice and have similar properties, making them interchangeable in most recipes.

• water - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a subtle coconut flavor that complements the other ingredients.

• jaggery - Substitute with brown sugar: Brown sugar has a similar caramel-like flavor and can be used in equal amounts as jaggery.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar taste.

• grated coconut - Substitute with desiccated coconut: Desiccated coconut can be used for coating and has a similar texture, though it may be slightly drier.

• Allow the Mont Lone Yay Paw to cool completely before storing. This prevents condensation from forming inside the storage container, which can make the dessert soggy.

• Place the cooled rice balls in an airtight container. If you need to stack them, separate each layer with a piece of parchment paper to prevent them from sticking together.

• Store the container in the refrigerator. The Mont Lone Yay Paw will stay fresh for up to 3 days.

• For longer storage, consider freezing. Place the rice balls on a baking sheet lined with parchment paper, ensuring they are not touching each other. Freeze until solid.

• Once frozen, transfer the Mont Lone Yay Paw to a freezer-safe bag or container. Label with the date and store for up to 2 months.

• To reheat, thaw the rice balls in the refrigerator overnight. Steam them for a few minutes until heated through, or microwave in short bursts, checking frequently to avoid overcooking.

• After reheating, roll the Mont Lone Yay Paw in freshly grated coconut to restore their original texture and flavor.

• Steam: Place the leftover Mont Lone Yay Paw in a steamer basket over boiling water. Steam for about 5-7 minutes until they are heated through. This method helps retain the chewy texture and prevents them from drying out.

• Microwave: Arrange the Mont Lone Yay Paw on a microwave-safe plate. Cover with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Pan-fry: Heat a non-stick pan over medium heat and add a small amount of coconut oil. Place the Mont Lone Yay Paw in the pan and cook for 2-3 minutes on each side until they are warmed through and slightly crispy on the outside.

• Oven: Preheat your oven to 300°F (150°C). Place the Mont Lone Yay Paw on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent them from drying out. Bake for 10-15 minutes until they are heated through.

• Mixing bowl: Use this to combine the glutinous rice flour and salt, and to knead the dough.

• Measuring cups: Essential for accurately measuring the glutinous rice flour and water.

• Slotted spoon: Handy for removing the rice balls from the boiling water once they float to the surface.

• Pot: Needed to bring water to a boil for cooking the rice balls.

• Knife: Useful for cutting the jaggery into small pieces.

• Grater: Required for grating the coconut to coat the rice balls.

• Rolling surface: A clean surface where you can flatten the dough and shape it into balls.

• Serving plate: To serve the warm, coconut-coated rice balls.

Prepare the dough in advance: Mix the glutinous rice flour and water ahead of time and store it in the fridge.

Pre-cut the jaggery: Have the jaggery pieces ready to go before you start making the dough balls.

Boil water while shaping: Start heating the water as you shape the dough balls to save time.

Use a slotted spoon: Quickly remove the rice balls from boiling water with a slotted spoon to streamline the process.

Prepare coconut coating: Have the grated coconut ready in a bowl for easy rolling once the rice balls are cooked.