Mont Lone Yay PawJaggery-Filled Rice Dumplings
Mont lone yay paw are glutinous rice dumplings with a jaggery center, often associated with Thingyan celebrations. This version is coated with coconut and sesame after boiling.
Prep
30m
Cook
15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Dough
- 300gGlutinous Rice Flour
- 2gSalt
- 220mlWater
Filling
- 120gJaggery (cut into small pieces)
Coating
- 80gDesiccated Coconut
- 20gSesame Seeds (toasted)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the desiccated coconut and sesame seeds in a shallow bowl and set aside.
- 02
Place the glutinous rice flour and salt in a bowl. Add the water gradually and knead until you have a smooth, soft dough that does not crack.
- 03
Prepare small pieces of jaggery so they are easy to enclose.
- 04
Pinch off pieces of dough, flatten each one in your hand, place a piece of jaggery in the center, and seal it well. Roll into smooth balls.
- 05
Bring a pot of water to a gentle boil. Drop in the rice balls and cook until they float and look slightly translucent.
- 06
Lift them out with a slotted spoon, drain briefly, and roll them in the coconut and sesame coating while still warm.
- 07
Serve warm or at room temperature.
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