Mont Lin Ma Yar Burmese Pancakes (Printable)
Golden rice flour pancakes with quail eggs, chickpeas, and aromatic herbs. A crispy Burmese street food favorite.
# 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 and Toppings
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 (optional)
13 - 2 tablespoons vegetable oil for greasing pan
# Steps:
01 - Whisk together rice flour, glutinous rice flour, turmeric, salt, and sugar in a mixing bowl. Gradually add water, stirring continuously to form a smooth, pourable batter. Allow the mixture to rest for 10 minutes.
02 - Heat a takoyaki pan or aebleskiver pan over medium heat. Brush each cavity lightly with vegetable oil to prevent sticking.
03 - Pour approximately 1 tablespoon of batter into each cavity, filling about two-thirds full to allow room for fillings and expansion.
04 - Immediately add a small spoonful of mashed chickpeas, a sprinkle of chopped scallions, and a few roasted sesame seeds on top of the batter in each cavity.
05 - Crack one quail egg into each cavity, or use half a small chicken egg if substituting. Add a pinch of fresh cilantro and grated coconut if desired.
06 - Cover the pan with a lid and cook for 3 to 4 minutes until the pancakes are golden on the bottom and the egg is just set.
07 - Carefully remove each pancake half using a skewer or spoon. Pair them together with filling sides facing inward to create the traditional husband and wife sandwiches.
08 - Serve hot, garnished with additional fresh herbs or a sprinkle of pepper. For added flavor, drizzle with tamarind sauce or serve with chili flakes.
# Expert Advice:
01 -
- The turmeric stained batter creates the most gorgeous golden hue that makes these impossible to resist
- They are somehow crispy, tender, and comforting all at once, hitting every craving
02 -
- The batter needs those 10 minutes of rest to hydrate properly, or your pancakes will be dense instead of airy
- Working quickly once you start pouring is crucial, or the first ones will be overcooked by the time you finish
03 -
- A bamboo skewer works better than metal for gently lifting and turning the delicate halves
- Mix your batter just until combined, overworking makes them tough instead of tender