Mont lone yay baw (Burmese: မုန့်လုံးရေပေါ်; pronounced [mo̰ʊɴlóʊɴjèbɔ̀]; also spelt mont lone yay paw) is a traditional Burmese dessert commonly associated with the Thingyan season.[1][2]
Type | Dessert |
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Place of origin | Myanmar (Burma) |
Region or state | Southeast Asia |
Associated national cuisine | Burmese |
Main ingredients | Glutinous rice flour; jaggery; shredded coconut |
Similar dishes | klepon, bua loi, tangyuan, modak |
The dessert dish consists of round boiled rice balls made from glutinous rice flour, filled with pieces of jaggery or palm sugar, and garnished with fresh coconut shavings.[3]
The communal group preparation of mont lone yay baw is a Thingyan tradition, and partakers often play pranks by stuffing some rice balls with chili peppers instead of jaggery.[3] Donors often dole out satuditha servings of mont lone yay baw to revelers during the Thingyan season.[4]
Similar desserts in the region include Indian modak, Malaysian onde-onde, Indonesian klepon, Thai bua loi, and the Chinese tangyuan.
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