Mont Lone Yay Paw (Burmese Mochi)
Mont Lone Yay Paw (Burmese Mochi)
Ingredients
For the Mochi Dough
- 1 cup glutinous rice flour
- 1/8 teaspoon baking soda
- 1/4 cup water
For the Filling and Topping
- 1/4 cup palm sugar, cut into small pieces, about the size of a pinky tip
- 1/2 cup shredded coconut, for serving
Instructions
- 1
In a medium bowl, combine the glutinous rice flour and baking soda. Gradually add the water, mixing until a thick, cohesive dough forms. You may need to adjust the water slightly to achieve the right consistency.
⏱️ 5 min
- 2
Knead the dough gently for 2-3 minutes until smooth. Cover the bowl with plastic wrap and let the dough rest at room temperature for 30 minutes to 1 hour. This allows the flour to fully hydrate and makes the dough more pliable.
⏱️ 5 min
- 3
While the dough is resting, prepare the palm sugar by cutting it into small, uniform pieces, each roughly the size of the tip of your pinky finger.
⏱️ 5 min
- 4
After the dough has rested, knead it briefly again for about 1 minute. Pinch off small portions of dough, about 1 tablespoon each, and roll them into smooth balls.
⏱️ 5 min
- 5
Gently flatten each dough ball in your palm. Place one piece of palm sugar in the center of the flattened dough. Carefully fold the edges of the dough around the palm sugar, sealing it completely, and then re-roll it into a smooth ball. Repeat with the remaining dough and palm sugar.
⏱️ 10 min
- 6
Fill a large saucepan with water and bring it to a rolling boil over high heat.
⏱️ 5 min•🌡️ 212
- 7
Once the water is boiling, carefully drop the prepared rice balls into the saucepan. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 1 min•🌡️ 212
- 8
Boil the rice balls for a total of 15 minutes. They will initially sink, then float to the surface. Continue boiling for approximately 5 minutes after they have floated to ensure they are fully cooked through.
⏱️ 15 min•🌡️ 212
- 9
Using a slotted spoon, carefully remove the cooked rice balls from the boiling water and transfer them to a plate or shallow bowl. Allow them to cool slightly, or chill them in the refrigerator for a few minutes if you prefer them cooler.
⏱️ 5 min
- 10
Serve the Mont Lone Yay Paw warm or chilled, generously topped with shredded coconut.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mont Lone Yay Paw (Burmese Mochi)
For the Mochi Dough
- 1 cup glutinous rice flour
- 1/8 teaspoon baking soda
- 1/4 cup water
For the Filling and Topping
- 1/4 cup palm sugar, cut into small pieces, about the size of a pinky tip
- 1/2 cup shredded coconut, for serving
Instructions
- 1
In a medium bowl, combine the glutinous rice flour and baking soda. Gradually add the water, mixing until a thick, cohesive dough forms. You may need to adjust the water slightly to achieve the right consistency.
⏱️ 5 min - 2
Knead the dough gently for 2-3 minutes until smooth. Cover the bowl with plastic wrap and let the dough rest at room temperature for 30 minutes to 1 hour. This allows the flour to fully hydrate and makes the dough more pliable.
⏱️ 5 min - 3
While the dough is resting, prepare the palm sugar by cutting it into small, uniform pieces, each roughly the size of the tip of your pinky finger.
⏱️ 5 min - 4
After the dough has rested, knead it briefly again for about 1 minute. Pinch off small portions of dough, about 1 tablespoon each, and roll them into smooth balls.
⏱️ 5 min - 5
Gently flatten each dough ball in your palm. Place one piece of palm sugar in the center of the flattened dough. Carefully fold the edges of the dough around the palm sugar, sealing it completely, and then re-roll it into a smooth ball. Repeat with the remaining dough and palm sugar.
⏱️ 10 min - 6
Fill a large saucepan with water and bring it to a rolling boil over high heat.
⏱️ 5 min•🌡️ 212 - 7
Once the water is boiling, carefully drop the prepared rice balls into the saucepan. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 1 min•🌡️ 212 - 8
Boil the rice balls for a total of 15 minutes. They will initially sink, then float to the surface. Continue boiling for approximately 5 minutes after they have floated to ensure they are fully cooked through.
⏱️ 15 min•🌡️ 212 - 9
Using a slotted spoon, carefully remove the cooked rice balls from the boiling water and transfer them to a plate or shallow bowl. Allow them to cool slightly, or chill them in the refrigerator for a few minutes if you prefer them cooler.
⏱️ 5 min - 10
Serve the Mont Lone Yay Paw warm or chilled, generously topped with shredded coconut.
⏱️ 1 min