Round snack on the water, or mont lone yay paw, is a classic Burmese dessert prepared with glutinous rice flour, rice flour, water, and salt. The mixture is formed into smooth balls, usually filled with palm sugar or palm jaggery.
Time
Prep10min
Cook20min
Total30min
Ingredients
2 cups glutinous rice
Water for soaking
Banana leaves
1 cup jaggery (palm sugar) or brown sugar
1 cup water
1 pandan leaf
Instructions
1. Dough Balls
Heat the water in a pot until it boils. Place the dough balls into the water that is boiling. Gently stir to avoid sticking. Cook until the balls come out easily with a fork, which means they are done. Usually, this takes two to three minutes.
2. Jaggery Syrup
Brown sugar or jaggery should be combined with water in a different pot. If you have a pandan leaf on hand, add it for scent. Stirring occasionally, boil the mixture over medium heat until the jaggery completely dissolves and the syrup slightly thickens. Usually, this takes ten to fifteen minutes. To get rid of any contaminants, strain.
3. Serving
Using a slotted spoon, remove the cooked dough balls from the boiling water and place them on a serving plate. Over the baked dough balls, liberally drizzle with the warm jaggery syrup