Bein mont, also known as 'poppy cake' in Burmese, is a type of pancake that is commonly sold as street food. It is a customary snack from Burma and a member of the larger mont family of foods. There is rice flour in the pancake batter. The pancakes are named because, after they are cooked, they are dipped in a jaggery syrup with coconut shavings and topped with sesame, peanut, and poppy seeds.
Time
Prep15min
Cook15min
Total30min
Ingredients
Rice flour, 250 grams
300 milliliters of soy or cow's milk
100–500 g of palm sugar
two eggs
30 gram melted butter or 30 milliliters of coconut oil
20 grams of dried coconut
1/2 teaspoon of baking powder
1/4 teaspoon baking soda
Optional: 2 tablespoons of almond butter or any other nut butter of your choosing
Split one vanilla pod with a sharp knife.
3 tablespoons of mixed seeds
Instructions
1. Preparing Raw Ingredient
To combine all the dry ingredients, place the flour, baking powder, and pinch of salt in a medium-sized basin or the bowl of a food processor. Pulse a few times. In case you're using jaggery or palm sugar, split the vanilla pod and remove the seeds. Transfer the seeds and the pod to the pan. Add some suage with a few drops of water, and heat over medium heat. Once the sugar dissolves completely, turn off the heat and let it to cool.
2. Whisk And Mix
Pour the eggs into the flour bowl after whisking them with 30 grams of melted butter. Create a well in the middle of the flour mixture, then progressively add the milk, vanilla, jaggery, and palm sugar syrup mixture that has cooled. Whisk continuously until the batter has the consistency of a single cream.
3. HeatingUp
Grease a nonstick frying pan with the leftover butter, then add a ladle of pancake batter to the hot pan and cook for a few minutes, or until golden.Sprinkle a teaspoon of the seed mixture over the pancake's top when bubbles start to form on top, then turn it over and continue cooking it for a little time on the other side.
4. Serving
While preparing the remaining pancakes, remove from the fire and keep warm.When they are all cooked, arrange them in the chosen stacking order, top with any leftover seeds, pour with the leftover vanilla palm sugar syrup, and serve.