new year rice dumpling

mon lone yae paw
This is a sweet snack made during the water festival, Thingyan, in mid-April to mark the lunar new year. People, young and old, throw water over each other to celebrate and welcome the new year by washing away bad luck. It’s also a time when family and friends get together and the kitchen is bursting with aunties making rice dumplings and other elaborate meals.

ingredients

75g glutinous rice flour
35g rice flour
¼ teaspoon salt
100ml cold water
20g palm sugar (or brown sugar)
½ fresh coconut, grated

method

FPut both flours and salt in a mixing bowl, then add the water and stir with a spoon until everything comes together. The mixture should feel dry but forms a ball when a handful of it is rolled in the palms. If it is too dry, add a little extra water. Next, grate or cut the palm sugar into small pieces prior to making the dumplings.

Roughly divide the mixture into 12 portions, roll each into a ball. Push with a finger to form a small hollow in the centre and put ½ teaspoon of palm sugar inside. Seal the hole by squeezing the mixture together again and rolling in the palms to reshape into a ball. Put the dumplings on a piece of cling film so they don’t stick to the work surface.

Bring a saucepan of water to the boil and pop half the dumplings into the boiling water and simmer for 3-5 minutes, uncovered. When the balls have floated to the top, they are cooked. Remove with a slotted spoon. Cook the remaining dumplings as before and serve them warm sprinkled with freshly grated coconut.

makes: 12 dumplings
cooking time: 10 mins

3 Comments

  1. Hlaing on April 24, 2009 at 3:10 pm

    hi, Cho
    I invited friends to taste my mon lone yae paw during Water Festival. All my friends enjoyed eating it, while reminiscing happy days in Burma.
    Thanks for the recipe.



  2. cindy on April 22, 2010 at 4:26 am

    Hi
    This was my child-hood favourite snack when I was growing up
    in Rangoon. I am so glad to get this recipe. Thanks
    Will let you know how it turn out.



  3. Debby on February 21, 2014 at 10:42 pm

    I am a teacher and have a Burmese student in my class. We will be learning about Thingyan this Spring and serving these for snack time in class.