Desserts & Snacks
Desserts and Snacks in Myanmar is diverse, colorful, and deeply rooted in tradition. Unlike Western-style desserts, most Burmese sweets, known as “mont”, are not overly sweet and are often enjoyed as snacks rather than just after meals. They are usually made with rice flour, coconut, palm sugar, jaggery, and seasonal fruits. Popular desserts include Coconut jelly, semolina cake. Snacks are commonly sold at tea shops and street stalls, ranging from Bein Mont (pancake with coconut and sesame) to Samosa salad and Fried snacks like spring rolls or split pea fritters. Tea shops play a central role in snack culture, where people gather to enjoy light bites with a cup of Myanmar tea
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.
Burmese Coconut Jelly
Coconut Jelly is a popular traditional Myanmar dessert made from coconut milk, sugar, and jelly powder (usually agar-agar). It has a smooth, slightly firm texture and a mildly sweet, refreshing taste. The dessert is typically white and translucent, with a gentle coconut aroma, making it perfect for cooling down on hot days. Coconut jelly is usually poured into trays, cups, or molds and left to set before being served chilled.
Semolina Cake
Semolina Cake is a rich and fragrant traditional Myanmar dessert. It is made from semolina (wheat flour), coconut milk, sugar, eggs, and butter or oil. The mixture is gently cooked until thick, then baked until golden brown on top, often garnished with poppy seeds. Semolina cake has a dense yet moist texture, with a sweet coconut flavor and slightly nutty aroma. It is commonly served during religious ceremonies, festive occasions, and as a treat with tea.