Bein Mont
Bein Mont is a popular Burmese traditional snack-style dessert that is both sweet and chewy. Made from glutinous rice flour, it is typically mixed with jaggery (palm sugar), grated coconut, and toasted sesame seeds, then cooked on a flat griddle or pan. The mixture is spread out and lightly pressed while cooking, resulting in a thin, chewy, slightly crispy cake. Once set, it is cut into diamond or square shapes for serving. Bein Mont is commonly found at tea shops, street stalls, and local markets, especially in the morning or afternoon. Its rich, nutty flavor and satisfying chewy texture make it a favorite treat among all ages in Myanmar.
Ingredients
- 1 cup glutinous rice flour
- ½ cup jaggery syrup or grated palm sugar (you can use brown sugar as substitute)
- ½ cup shredded coconut (fresh or dried)
- 1 tbsp rice flour (for crispiness)
- ¼ cup roasted sesame seeds
- ¼ tsp salt
- Water (as needed, around ½ cup)
- Oil for frying
How to Make?
To make Bein Mont, start by combining glutinous rice flour, rice flour, and a pinch of salt in a mixing bowl. Add the jaggery syrup gradually, stirring to create a thick, smooth batter. Mix in shredded coconut and a few tablespoons of water until the batter reaches a thick pancake-like consistency. Heat a bit of oil in a non-stick pan over medium heat. Pour in a ladle of batter and spread it gently into a small round shape. Sprinkle roasted sesame seeds on top and cook until the edges become crispy and the bottom is golden brown. Flip and cook the other side briefly. Once both sides are cooked and slightly caramelized, remove from the pan and let it cool slightly. Serve warm — the outside is crispy, the inside soft and chewy, with the rich sweetness of palm sugar and the aroma of roasted sesame and coconut.
