Mont Lin Ma Yar Pancakes (Printable)

Golden Burmese rice pancakes with quail eggs and chickpeas, traditionally served in paired halves.

# 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

# How To Make It:

01 - Whisk together rice flour, glutinous rice flour, turmeric, salt, and sugar in a mixing bowl. Gradually add water while stirring to create a smooth, pourable batter. Allow the mixture to rest for 10 minutes.
02 - Heat a takoyaki pan or aebleskiver pan over medium heat. Lightly brush each cavity with vegetable oil to prevent sticking.
03 - Pour approximately one tablespoon of batter into each cavity, filling about two-thirds full to allow room for toppings.
04 - Immediately add a small spoonful of mashed chickpeas, a sprinkle of chopped scallions, and a few sesame seeds on top of the batter in each cavity.
05 - Crack a quail egg into each cavity, or use half a small chicken egg if substituting. Add a pinch of 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 to taste.

# Expert Tips:

01 -
  • The crispy exterior gives way to impossibly tender centers, like a warm embrace in snack form
  • Each bite balances savory eggs, nutty chickpeas, and fresh herbs in perfect harmony
  • They come together faster than youd think, even though they look impressive enough for guests
02 -
  • The resting time for the batter is nonnegotiable, otherwise youll end up with dense, gummy centers instead of light and tender ones
  • Work in batches if your pan is smaller, keeping finished pancakes warm in a low oven while you finish the rest
  • The pairing step happens right after they come out of the pan while theyre still pliable enough to stick together
03 -
  • Use a pastry brush for oiling the pan, getting into every corner without overdoing it
  • Have all your fillings prepped and within reach before you start cooking, as everything moves quickly once the pan is hot

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