Mont Lin Ma Yar (Burmese Rice Pancakes)

Brief Overview

In the bustling streets of Myanmar, where food vendors skilfully prepare snacks for eager passers-by, one treat consistently stands out, Mont Lin Ma Yar.

Often referred to as “Husband and Wife Snacks,” these delicate rice pancakes are more than just a beloved street food; they symbolise harmony and balance, both in flavour and in name.

Crispy on the outside and soft within, they are enjoyed as a comforting breakfast or a satisfying snack, often accompanied by a warm cup of tea. With their unique combination of textures and flavours, Mont Lin Ma Yar offers an authentic taste of Myanmar’s rich culinary traditions.

What Is Mont Lin Ma Yar?

Mont Lin Ma Yar is a popular Burmese street food consisting of two small rice flour pancakes fused together, usually with a savoury filling in between. The name, meaning “Husband and Wife,” playfully reflects how the pancakes join together in perfect harmony, much like a couple.

Vendors prepare them fresh on cast iron griddles with small circular moulds, expertly flipping and merging them to create the characteristic crisp exterior and tender centre. Widely enjoyed across Myanmar, Mont Lin Ma Yar can be found in bustling markets, roadside stalls, and tea shops.

Their bite sized nature makes them ideal for sharing, and locals take great pleasure in watching vendors skilfully ladle the batter, sprinkle the toppings, and press the pancakes together with precision. Eating them fresh off the griddle is part of the experience; warm, crisp, and packed with flavour.

Ingredients and Taste

At its core, Mont Lin Ma Yar is made from a simple rice flour batter mixed with water and a pinch of salt, resulting in a light, slightly tangy dough. When poured onto a hot griddle, the batter forms delicate pancakes with crisp, golden edges and a soft, airy interior. While the base remains mild, the fillings bring the dish to life.

Traditional variations include savoury toppings such as chickpeas, spring onions, quail eggs, or a sprinkle of toasted sesame seeds. Some versions introduce a hint of sweetness with jaggery, offering a delightful contrast.

The pancakes develop a wonderfully crisp texture as they cook, providing an irresistible contrast to the soft centre. The combination of savoury fillings, mild saltiness, and subtle nuttiness makes Mont Lin Ma Yar a truly satisfying snack. Best enjoyed straight from the pan, these pancakes offer a perfect balance of textures and flavours that keep people coming back for more.

A Taste of History

Like many street foods, Mont Lin Ma Yar’s exact origins are difficult to trace, but it has been a cherished part of Burmese food culture for generations. Rooted in Myanmar’s deep culinary traditions, this dish reflects the country’s strong connection to rice based cuisine and communal dining.

The use of rice flour highlights Myanmar’s agricultural heritage, where rice is not only a staple ingredient but also a cultural cornerstone. The name itself hints at the dish’s playful significance in Burmese society.

Some believe that the way the pancakes merge into one symbolises unity and companionship, making Mont Lin Ma Yar a popular treat at family gatherings and social events. As a street food, its affordability and delicious simplicity ensured its widespread appeal, allowing people from all walks of life to enjoy it.

Today, Mont Lin Ma Yar continues to bring people together, just as its name suggests. Whether enjoyed on a bustling street corner in Yangon or recreated at home, these Burmese rice pancakes offer more than just great flavour, they embody the warmth and togetherness of Myanmar’s vibrant culinary heritage.

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Yield: 4

Mont Lin Ma Yar (Burmese Rice Pancakes)

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Mont Lin Ma Yar, meaning "husband and wife snacks", features crispy rice flour pancakes filled with savoury or sweet toppings. Traditionally cooked in a specialised cast iron pan, this recipe provides an authentic approach while ensuring it is accessible for home cooks.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• 1 cup rice flour
• 2 tbsp chickpea flour (optional, for added crispiness)
• ½ tsp salt
• ½ tsp sugar
• ½ tsp baking soda
• 1 ¼ cups water
• ½ cup coconut milk
• ½ cup boiled yellow split peas, lightly mashed
• ¼ cup spring onions, finely chopped
• ¼ cup cooked quail eggs, halved
• ¼ cup shredded coconut (for a sweet variation)
• 2 tbsp sesame seeds
• 2 tbsp roasted peanuts, crushed
• 2 tbsp jaggery (or brown sugar, for sweetness)
• Oil, for greasing the pan

Instructions

1. In a mixing bowl, combine the rice flour, chickpea flour, salt, sugar, and baking soda. Gradually whisk in the water and coconut milk until smooth. The batter should be slightly thinner than pancake batter but thick enough to coat a spoon. Cover and leave to rest for 2 hours, allowing the rice flour to hydrate fully for a softer texture.
2. Prepare the toppings while the batter rests. Lightly mash the boiled split peas, finely chop the spring onions, and arrange the other ingredients. If using jaggery, melt it slightly for easier drizzling. Having everything prepped in advance ensures a smooth cooking process.
3. Heat a kauk nyin kyee pan (Burmese pancake pan) or a takoyaki pan over medium heat. Lightly grease each well with oil to prevent sticking and achieve a crispy base. If you do not have one, use a shallow non-stick pan and form small rounds with the batter.
4. Once the pan is hot, pour the batter into each well, filling them about three quarters full. The batter should sizzle slightly on contact. Cover and cook for 2-3 minutes until the edges begin to crisp.
5. Add the toppings according to preference. For savoury pancakes, sprinkle the mashed split peas and spring onions. For a richer flavour, place halved quail eggs on top. If making a sweet version, sprinkle shredded coconut, jaggery, or sesame seeds.
6. Leave the pancakes to cook uncovered for another 2-3 minutes, allowing the bases to turn golden brown. If using a deep pan, gently rotate the pancakes with a skewer to ensure even cooking.
7. Once the pancakes are crisp and nearly set, take a second pancake and place it on top of another, sandwiching the toppings in between. Press gently to fuse them together. Cook for a further minute to allow the flavours to meld.
8. Carefully remove the pancakes from the pan using a skewer or spatula. Transfer them to a serving plate and allow them to cool slightly. The exterior should be crisp, while the interior remains soft and filled with flavourful toppings.
9. Serve hot, either on their own or with a drizzle of melted jaggery for a sweet finish. Savoury versions pair well with a mild tamarind dipping sauce for extra depth. These pancakes are best enjoyed immediately while the texture remains crisp.

Nutrition Information:

Yield:

4

Serving Size:

1 Amount Per Serving: Calories: 392Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 120mgSodium: 514mgCarbohydrates: 50gFiber: 5gSugar: 9gProtein: 10g

This data was provided and calculated by Nutritionix. This is a general estimate provided for informational purposes only.