Most Myanmar snacks are made of rice or glutinous rice, milk or grated shreds of coconut, with sugar or jaggery as sweeteners. Myanmar people are very fond of snacks as breakfast items, as fast food or at teatime. Myanmar people do not always have dessert during normal meals at home, but it is customary when entertaining a guest or giving a charity feast.
Burmese Pancakes (Beinmoun)
beinmoun-Burmese-pancakesBeinmoun or poppy seeded pancake consist of ordinary rice and glutinous rice batter placed in small pans. A small amount of batter mixed with jaggery solution is poured on the batter in the pans. Some coconut chips and poppy seeds are garnished. The pans are heated by fire placed on and under them. Some edible oil is added to prevent the pancake from sticking to the pan. Then you can have sweet and tasty pancakes. Similarly one can also prepare Htawbat Beinmoun or butter pancakes. Instead of edible oil, butter is used for a different flavour.
Rice Balls (Mote Lone Yay Paw)
Mote-Lone-Yay-Paw-rice-balls
Mote Lone Yay Paw are traditional sweet rice balls. The name means food that floats on water in Myanmar language. They are usually stuffed with palm sugar and are often served during the celebration of Myanmar New Year, which is also known as Thingyan Festival. During the festival, which includes throwing water at each other, some youngsters, in the spirit of teasing each other, stuff hot chilies in the rice balls instead of palm sugar. Mote Lone Yay Paw is often served with grated coconut.
Sanwin Makin
sanwin-makin-Burmese-semolina-cakeThis is a delicious Myanmar semolina cake of Indian origin, which is prepared for special occasions. This wonderful dessert is prepared from semolina, sugar, butter, eggs, grated coconut and coconut cream, which increase the flavor. Raisins and walnuts are optional. Sanwin Makin is usually garnished with poppy seeds and is left to cool overnight.
Kyauk Kyaw
kyauk-kyau-Burmese-seaweed-jelly
Another famous Burmese dessert is Kyauk Kyaw or seaweed jelly. Locals and tourists love this because of its texture and simplicity. Also, because it is very cool and refreshing. The particular seaweed used is known as agar-agar and is often bought dried. To make this dessert, pre-soak the seaweed in water for 2 hours. This will make it swell and get that famous texture. Cook coconut cream in a pot with water that is twice the volume as the seaweed. Add the seaweed and sugar and boil until dissolved. Set in a tray, let cool and refrigerate. For added effect, people often set aside one-quarter of the mixture and let it set and cool as a white jelly. The rest have food coloring added. They are often also cut into diamond shapes and have cool coconut cream poured often when served.
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