Mont Phat Htoke
Mont Phat Htoke
Ingredients
For the Coconut Filling
- 150 g shredded coconut
- 100 ml coconut milk
- 50 g palm sugar
- 1/4 teaspoon salt
For the Dough
- 200 g sticky rice flour
- 100 ml coconut milk
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 cup warm water
For Assembly
- banana leaves, for wrapping
Instructions
- 1
In a pot, combine the 150g shredded coconut, 100ml coconut milk, 50g palm sugar, and 1/4 teaspoon salt for the filling.
⏱️ 2 min
- 2
Cook the coconut mixture over medium heat, stirring continuously, until it thickens and forms a paste-like consistency. Once thickened, remove from heat and set aside to cool.
⏱️ 10 min
- 3
In a separate mixing bowl, combine the 200g sticky rice flour, 100ml coconut milk, 2 tablespoons sugar, and 1/4 teaspoon salt for the dough.
⏱️ 3 min
- 4
Mix these ingredients thoroughly until well combined.
⏱️ 2 min
- 5
Gradually add the 1/4 cup of warm water to the mixture while kneading. Continue kneading until a soft and pliable dough is formed.
⏱️ 8 min
- 6
Take a small portion of the prepared dough and flatten it into a disc shape.
⏱️ 1 min
- 7
Place a spoonful of the cooled coconut filling in the center of the flattened dough disc.
⏱️ 1 min
- 8
Fold the dough over the filling to create a half-moon shape, then carefully pinch and seal the edges to enclose the filling.
⏱️ 1 min
- 9
Place the filled dough onto a piece of banana leaf. Fold the banana leaf around the dough to form a triangular parcel.
⏱️ 2 min
- 10
Repeat steps 6-9 for the remaining dough and filling.
⏱️ 10 min
- 11
Arrange all the wrapped parcels in a steamer basket.
⏱️ 2 min
- 12
Steam the parcels for 15-20 minutes, or until the banana leaves change to a yellowish-green color and release a fragrant aroma.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Mont Phat Htoke
For the Coconut Filling
- 150 g shredded coconut
- 100 ml coconut milk
- 50 g palm sugar
- 1/4 teaspoon salt
For the Dough
- 200 g sticky rice flour
- 100 ml coconut milk
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 cup warm water
For Assembly
- banana leaves, for wrapping
Instructions
- 1
In a pot, combine the 150g shredded coconut, 100ml coconut milk, 50g palm sugar, and 1/4 teaspoon salt for the filling.
⏱️ 2 min - 2
Cook the coconut mixture over medium heat, stirring continuously, until it thickens and forms a paste-like consistency. Once thickened, remove from heat and set aside to cool.
⏱️ 10 min - 3
In a separate mixing bowl, combine the 200g sticky rice flour, 100ml coconut milk, 2 tablespoons sugar, and 1/4 teaspoon salt for the dough.
⏱️ 3 min - 4
Mix these ingredients thoroughly until well combined.
⏱️ 2 min - 5
Gradually add the 1/4 cup of warm water to the mixture while kneading. Continue kneading until a soft and pliable dough is formed.
⏱️ 8 min - 6
Take a small portion of the prepared dough and flatten it into a disc shape.
⏱️ 1 min - 7
Place a spoonful of the cooled coconut filling in the center of the flattened dough disc.
⏱️ 1 min - 8
Fold the dough over the filling to create a half-moon shape, then carefully pinch and seal the edges to enclose the filling.
⏱️ 1 min - 9
Place the filled dough onto a piece of banana leaf. Fold the banana leaf around the dough to form a triangular parcel.
⏱️ 2 min - 10
Repeat steps 6-9 for the remaining dough and filling.
⏱️ 10 min - 11
Arrange all the wrapped parcels in a steamer basket.
⏱️ 2 min - 12
Steam the parcels for 15-20 minutes, or until the banana leaves change to a yellowish-green color and release a fragrant aroma.
⏱️ 20 min