Mont Lin Ma Yar Burmese Pancakes (Printable Version)
Crispy yet tender Burmese street snacks filled with quail eggs, chickpeas, and aromatic herbs.
# What You Need:
→ Batter
01 - 1 cup rice flour
02 - 1/4 cup glutinous rice flour
03 - 1 1/4 cups water
04 - 1/4 teaspoon turmeric powder
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon sugar
→ Fillings
07 - 8 quail eggs or 4 small chicken eggs, halved
08 - 1/4 cup cooked chickpeas, lightly mashed
09 - 2 tablespoons chopped scallions
10 - 2 tablespoons chopped fresh cilantro
11 - 1 tablespoon roasted sesame seeds
12 - 1/4 cup grated coconut
13 - 2 tablespoons vegetable oil for greasing pan
# Directions:
01 - Whisk together rice flour, glutinous rice flour, turmeric, salt, and sugar in a mixing bowl. Gradually add water while stirring to create a smooth, pourable batter. Allow the mixture to rest for 10 minutes to hydrate properly.
02 - Place a takoyaki pan or aebleskiver pan over medium heat. Lightly brush each cavity with vegetable oil to prevent sticking.
03 - Pour approximately one tablespoon of batter into each cavity, filling about two-thirds full to allow room for toppings and expansion.
04 - Immediately distribute a small spoonful of mashed chickpeas, a sprinkle of chopped scallions, and a few roasted sesame seeds over the batter in each cavity.
05 - Crack a quail egg into each cavity, or use half a small chicken egg as a substitute. Add a pinch of fresh cilantro and grated coconut to each.
06 - Cover the pan with a lid and cook for 3 to 4 minutes until the pancakes develop a golden bottom and the egg is just set.
07 - Carefully remove each pancake half using a skewer or spoon. Pair two halves together with filling sides facing inward to create the traditional husband and wife sandwiches.
08 - Serve immediately while hot, garnished with additional fresh herbs or a sprinkle of pepper if desired.
# Expert Tips:
01 -
- You get that perfect street food texture at home without any special techniques beyond patience
- The combination of textures and flavors creates something greater than the sum of its parts
02 -
- The batter consistency matters more than exact measurements, it should pour easily but not run too thin
- Letting them steam covered is what creates that tender center while the outside gets crisp
03 -
- Mix your batter just before cooking for the best texture, it can get gummy if it sits too long
- Have everything prepped and within reach before you heat the pan because the cooking goes fast