In the Burmese language, the term mont (Burmese: မုန့်; pronounced[mo̰ʊɴ]) translates to "snack", and refers to a wide variety of prepared foods, ranging from sweet desserts to savory food items that may be cooked by steaming, baking, frying, deep-frying, or boiling. Foods made from wheat or rice flour are generally called mont, but the term may also refer to certain varieties of noodle dishes, such as mohinga. Burmese mont are typically eaten with tea during breakfast or afternoon tea time.[1]
Mont
A plate of mont kywe the, a rice flour cake sweetened with jaggery and garnished with grated coconut
Type
Snack or dessert
Place of origin
Myanmar (Burma)
Region or state
Southeast Asia
Associated nationalcuisine
Burmese cuisine
Main ingredients
Various
Similar dishes
Bánh, Kakanin, Khanom, Kue, Kuih
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Each variety of mont is designated by a descriptive word or phrase that precedes or follows the word mont, such as htoe mont (lit.'snack that is prodded') or mont lone yay baw (lit.'floating snack balls'). The term mont has been borrowed into several regional languages, including into Shan as မုၼ်း and into Jingpho as muk.
In Burmese, the term mont is not limited to Burmese cuisine: it applies equally to items as varied as Western-style breads (ပေါင်မုန့် or paung mont), Chinese moon cakes (လမုန့် or la mont), ice cream (ရေခဲမုန့် or yay ge mont) and tinned biscuits (မုန့်သေတ္တာ or mont thitta).
Lower-amylose rice varieties are commonly used as a key ingredient in Burmese mont.[2] Sweet Burmese mont are generally less sweet than counterparts in other parts of Southeast Asia, instead deriving their natural sweetness from constituent ingredients (e.g., grated coconut, coconut milk, glutinous rice, etc.).[3][1]
Varieties
A hawker near Kyaiktiyo Pagoda selling a variety of traditional mont
There is a nearly endless variety of named dishes with the prefix or suffix mont. What follows is a list of the most typical traditional varieties of mont.
Noodles
Noodle dishes made with fresh rice vermicelli, which is called mont phat (မုန့်ဖတ်), are typically prefixed with the term mont, including:
Mont hinga (မုန့်ဟင်းခါး) – savory noodle soup made in a fish broth
Mont di (မုန့်တီ) – a variety of regional dishes throughout Myanmar that use mont phat
Mandalay mont di (မန္တလေးမုန့်တီ) - a noodle salad from Mandalay that uses thick round rice noodles
Savory snacks
A hawker preparing yay mont.
Betha mont (ဘဲသားမုန့်, lit.'duck meat snack') – curry puff
Htamane (ထမနဲ) – seasonal delicacy made with glutinous rice, coconut, peanuts, ginger, and sesame
Yay mont (ရေမုန့်, lit.'water snack') – paper-thin crisp pancake of rice batter
Desserts
Mont lone yay baw is a traditional Thingyan snack.Mont pya thalet, a honeycomb-shaped batter cake.
Aung Bala (အောင်ဗလမုန့်) – rice pancake topped with syrup
Bein mont (ဘိန်းမုန့်, lit.'poppy snack') – pancake made of rice flour, palm sugar, coconut chips, and peanuts, garnished with poppy seeds[4]
Bi mont (ဘီးမုန့်, lit.'comb snack') – fried turnover stuffed with a savory filling, similar to an empanada
Gadut mont (ကတွတ်မုန့်) – an Indian sweetmeat
Pathein halawa (ပုသိမ်ဟလဝါ) – a regional delicacy from Pathein
Htanthi mont (ထန်းသီးမုန့်, lit.'toddy palm snack') – steamed rice cake similar to Chinese fa gao
Htoe mont (ထိုးမုန့်; lit.'prodded snack') – pudding made of glutinous rice, sugar, coconut and oil[5]
Kauk hlaing ti mont (ကောက်လှိုင်းတီမုန့်) – steamed purple rice cakes colored with kauk hlaing ti blossoms[6]
Kayay kaya mont (ကရေကရာမုန့်)
Khanon i (ခနုံအီ) – glutinous rice patty with coconut shavings
Khauk mont (ခေါက်မုန့်; lit.'folded snack') – folded pancake made with rice flour, palm sugar, and coconut,[7] similar to Thai khanom bueang
Kyaukkyaw (ကျောက်ကျော) – jelly made with coconut milk
Malaing mont (မလိုင်မုန့်) – Burmese-style dairy desserts, similar to ras malai
Masakat (မာစကတ်) – translucent rice pudding similar to Karachi halwa
Mayway mont (မရွေးမုန့်) – puffed grains of early ripened glutinous rice congealed into a mass with palm sugar syrup, similar to Chinese sachima
Mont baung (မုန့်ပေါင်း, lit.'steamed snack') steamed rice cakes, similar to Indonesian putu piring[8]
Mont gaung ohn (မုန့်ခေါင်းအုံး; lit.'pillow snack')[2]
Mont kalama (မုန့်ကလားမ)
Mont khaw byin (မုန့်ခေါပျဉ်) – steamed glutinous rice cake garnished with coconut shavings
Kway binka (ကွေပင်ကား) - a steamed golden rice cake similar to the bika ambon, introduced by the Sino-Burmese[9]
Kway talan (ကွေတာလန်း) - a layered pudding introduced by the Sino-Burmese[9]
Kway lapaysa or ahtat taya mont (အတပ်တစ်ရာမုန့်) - a multi-layered jelly pudding introduced by the Sino-Burmese[9]
Mont kya gwet (မုန့်ကြာခွက်; lit.'lotus cup snack')
Mont kyazi (မုန့်ကြာစေ့; lit.'lotus seed snack') or mont peinnèzi (မုန့်ပိန္နဲစေ့; lit.'jackfruit seed snack') – small balls of boiled glutinous rice in palm sugar syrup
Mont kyet u (မုန့်ကြက်အူ, lit.'chicken intestine snack') or mont gyo thwin (မုန့်ချိုသွင်း) – rice flour strings, similar to Indian jalebi
Mont kywe leit (မုန့်ကြွေလိပ်, lit.'rolled cowrie snack') – glutinous rice and rice flour snack garnished with sesame seeds, fried garlic, and coconut shavings[10]
Mont kywe the (မုန့်ကျွဲသည်း, lit.'buffalo liver snack') – rice flour pudding sweetened with jaggery[11]
Mont let hsaung (မုန့်လက်ဆောင်း) - Burmese-style cendol
Mont let kauk (မုန့်လက်ကောက်, lit.'bracelet snack') – glutinous rice donuts
Tun, Ye Tint; IRIE, Kenji; SEIN, THAN; SHIRATA, Kazuto; TOYOHARA, Hidekazu; KIKUCHI, Fumio; FUJIMAKI, Hiroshi (2006), Diverse Utilization of Myanmar Rice with Varied Amylose Contents, Japanese Society for Tropical Agriculture, doi:10.11248/jsta1957.50.42
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