Mont Lin Ma Yar
Mont lin ma yar, literally 'husband not separated from wife', is one of Myanmar's most beloved sweet street snacks, often sold in the morning alongside strong, sweet tea. The playful name refers to how the white and brown balls are almost always served together, a pair that can't be separated. This snack belongs to a larger family of cakes called 'mont', most based on glutinous rice and palm sugar, reflecting the abundance of sugar palms in Myanmar's central plains. The moment of the first bite, when the melted sugar oozes out, is considered the most delightful part of the experience.
The name means 'husband and wife'
The affectionate name comes from the way the white and brown balls complement each other in the bowl.
Filled with palm sugar
Each glutinous rice ball hides a piece of melted palm sugar that oozes out at the first bite.
Rolled in grated coconut
The boiled balls are immediately rolled in freshly grated coconut, adding texture and gentle sweetness.
Two natural colors
Part of the dough stays white, while the other is colored with brown sugar or caramel for visual contrast.
Ingredients 4 servings
- 400 g glutinous rice flour
- 200 g palm sugar, cut into small cubes
- 1 tbsp brown sugar (for coloring half the dough)
- 250 ml warm water
- 1/2 tsp salt
- 200 g fresh grated coconut
- 1 tbsp fine sugar (for mixing with the coconut)
- 1 tsp vegetable oil
- Extra water for boiling
How to make it
- 1Mix the glutinous rice flour with the salt, then gradually add the warm water, kneading until you get a smooth, elastic dough.
- 2Divide the dough into two halves: leave one white and knead the brown sugar into the other for a light brown color.
- 3Take small pieces of each colored dough, flatten them in your palm and place a cube of palm sugar in the center.
- 4Seal the edges carefully around the sugar, forming smooth balls with no cracks the melted sugar could leak through while boiling.
- 5Bring a large pot of water to a boil, then drop the balls in, being careful they don't stick together.
- 6Boil the balls until they float to the surface, a sign they're ready, then let them cook one more minute for safety.
- 7Remove the balls with a slotted spoon and immediately roll them, while still warm, through the grated coconut mixed with the fine sugar.
- 8Serve Mont Lin Ma Yar warm, right after rolling in coconut, alternating white and brown balls on the platter.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
