Mont Lin Ma Yar Pancakes (Print View)

Crispy rice flour pancakes with quail eggs, chickpeas, and aromatic herbs. A beloved Burmese street food traditionally served in pairs.

# What You'll 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

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:

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. Let the batter rest for 10 minutes to allow flavors to meld.
02 - Place a takoyaki pan or aebleskiver pan over medium heat. Brush each cavity lightly with vegetable oil to prevent sticking and ensure even cooking.
03 - Pour approximately 1 tablespoon of batter into each cavity, filling about two-thirds full to leave room for fillings and expansion during cooking.
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 develop a golden 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 form traditional husband and wife sandwiches. Serve hot, garnished with additional herbs or a sprinkle of pepper.

# Expert Suggestions:

01 -
  • The contrast between the crispy exterior and soft, custardlike interior is absolutely addictive and unlike anything else in your snack repertoire
  • They come together in under 40 minutes but taste like something youd wait in line for at a busy night market
  • You can customize the fillings endlessly based on whats in your pantry and still end up with something magical
02 -
  • The batter consistency matters more than you might think too thick and they will be doughy, too thin and they will not hold their shape when you flip them
  • Letting the batter rest for those 10 minutes is not optional, it allows the rice flours to fully hydrate and prevents gritty texture in the final pancake
  • Work quickly once you start filling the pan because the batter begins setting immediately and you want all fillings incorporated before that happens
03 -
  • Use room temperature ingredients, especially the eggs, because cold eggs can lower the pan temperature and prevent even cooking
  • Keep a small bowl of water nearby to dip your spoon or skewer in between removals, which prevents sticking and makes the process much smoother

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