Mont Lin Ma Yar Burmese Pancakes (Print version)

Crispy rice flour pancakes with quail eggs and chickpeas, served in pairs as traditional Burmese street food.

# Ingredient List:

→ 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 to hydrate properly.
02 - Place a takoyaki pan or aebleskiver pan over medium heat. Lightly brush each cavity with vegetable oil to prevent sticking and ensure even browning.
03 - Add approximately 1 tablespoon of batter into each cavity, filling about two-thirds full to allow room for fillings and expansion during cooking.
04 - Place a small spoonful of mashed chickpeas, sprinkle chopped scallions, and distribute sesame seeds evenly across the batter in each cavity.
05 - Carefully crack a quail egg into each cavity, or use half a small chicken egg if substituting. Sprinkle with cilantro and grated coconut if desired.
06 - Cover the pan with a lid and cook for 3–4 minutes until the pancakes develop a golden-brown bottom and the egg is set but still tender.
07 - Remove each pancake half carefully using a skewer or spoon. Pair two halves together with the filling sides facing inward to create the traditional husband and wife sandwich format.
08 - Serve immediately while hot, optionally garnished with additional fresh herbs or a sprinkle of pepper. Accompany with tamarind sauce or chili flakes if preferred.

# Expert Advice:

01 -
  • Theyre the perfect marriage of crispy exterior and tender, custardy interior that makes street food so addictive
  • The name literally means husband and wife, so serving them in pairs feels like hosting a tiny celebration of togetherness
02 -
  • Working quickly once you pour the batter matters, or the first pancakes will be overcooked by the time you finish filling the last cavity
  • The quail eggs slide out of their shells easier if you crack them into a small bowl first, then pour into each pancake
03 -
  • Keep a damp paper towel nearby to wipe out any crumbs or burnt bits between batches, theyll stick to the next batch and affect the cooking surface
  • If using a mini muffin tin, rotate it halfway through baking since most ovens have hot spots that will cook some pancakes faster than others

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