Mont (food)

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Mont
A plate of mont kywe the, a rice flour cake sweetened with jaggery and garnished with grated coconut
TypeSnack or dessert
Place of originMyanmar (Burma)
Region or stateSoutheast Asia
Associated cuisineBurmese cuisine
Main ingredientsVarious
Similar dishesBánh, Kakanin, Khanom, Kue, Kuih
This article contains Burmese script. Without proper rendering support, you may see question marks, boxes, or other symbols instead of Burmese script.

In the Burmese language, the term mont (Burmese: မုန့်; pronounced [mo̰ʊɴ]) translates to "snack", and refers to a wide variety of prepared foods, ranging from sweet desserts to savory food items that may be cooked by steaming, baking, frying, deep-frying, or boiling. Foods made from wheat or rice flour are generally called mont, but the term may also refer to certain varieties of noodle dishes, such as mohinga. Burmese mont are typically eaten with tea during breakfast or afternoon tea time.[1]

Each variety of mont is designated by a descriptive word or phrase that precedes or follows the word mont, such as htoe mont (lit. 'snack that is prodded') or mont lone yay baw (lit. 'floating snack balls'). The term mont has been borrowed into several regional languages, including into Shan as မုၼ်း and into Jingpho as muk.

In Burmese, the term mont is not limited to Burmese cuisine: it applies equally to items as varied as Western-style breads (‹See Tfd›ပေါင်မုန့် or paung mont), Chinese moon cakes (‹See Tfd›လမုန့် or la mont), ice cream (‹See Tfd›ရေခဲမုန့် or yay ge mont) and tinned biscuits (‹See Tfd›မုန့်သေတ္တာ or mont thitta).

Ingredients

[edit]
A Burmese hawker making mont lin maya in Yangon.

Lower-amylose rice varieties are commonly used as a key ingredient in Burmese mont.[2] Sweet Burmese mont are generally less sweet than counterparts in other parts of Southeast Asia, instead deriving their natural sweetness from constituent ingredients (e.g., grated coconut, coconut milk, glutinous rice, etc.).[3][1]

Varieties

[edit]
A hawker near Kyaiktiyo Pagoda selling a variety of traditional mont

There is a nearly endless variety of named dishes with the prefix or suffix mont. What follows is a list of the most typical traditional varieties of mont.

Noodles

[edit]

Noodle dishes made with fresh rice vermicelli, which is called mont phat (‹See Tfd›မုန့်ဖတ်), are typically prefixed with the term mont, including:

Savory snacks

[edit]
A hawker preparing yay mont.
  • Apon (အာပုံ) – Indian-style rice pancakes[4]
  • Betha mont (‹See Tfd›ဘဲသားမုန့်, lit. 'duck meat snack') – curry puff
  • Htamane (‹See Tfd›ထမနဲ) – seasonal delicacy made with glutinous rice, coconut, peanuts, ginger, and sesame
  • Khanon htok (‹See Tfd›ခနုံထုပ်) – stuffed savory crepe
  • Mont baing daung (‹See Tfd›မုန့်ဗိုင်းတောင့်) – steamed rice flour slivers sprinkled with roasted sesame seeds, salt, and coconut shavings
  • Mont kya gwet (‹See Tfd›မုန့်ကြာခွက်) or mont salin daung (‹See Tfd›မုန့်စလင်းထောင်) – pancake made of rice flour and palm sugar batter
  • Mont lay bway (‹See Tfd›မုန့်လေပွေ) – glutinous rice crisps
  • Mont lin maya (‹See Tfd›မုန့်လင်မယား, lit. 'husband and wife snack')
  • Mont oh gin gat (‹See Tfd›မုန့်အိုးကင်းကပ်) – rice flour griddle cake
  • Mont kyo lein (‹See Tfd›မုန့်ကြိုးလိမ်) – pretzel-like snack made of rice and bean flour
  • Nga mont (‹See Tfd›ငါးမုန့်, lit. 'fish snack') – deep-fried fish crackers
  • Yay mont (‹See Tfd›ရေမုန့်, lit. 'water snack') – paper-thin crisp pancake of rice batter

Desserts

[edit]
Mont lone yay baw is a traditional Thingyan snack.
Mont pya thalet, a honeycomb-shaped batter cake.
  • Aung Bala (‹See Tfd›အောင်ဗလမုန့်) – rice pancake topped with syrup
  • Bein mont (‹See Tfd›ဘိန်းမုန့်, lit. 'poppy snack') – pancake made of rice flour, palm sugar, coconut chips, and peanuts, garnished with poppy seeds[5]
  • Bi mont (‹See Tfd›ဘီးမုန့်, lit. 'comb snack') – fried turnover stuffed with a savory filling, similar to an empanada
  • Gadut mont (‹See Tfd›ကတွတ်မုန့်) – an Indian sweetmeat
  • Pathein halawa (‹See Tfd›ပုသိမ်ဟလဝါ) – a regional delicacy from Pathein
  • Htanthi mont (‹See Tfd›ထန်းသီးမုန့်, lit. 'toddy palm snack') – steamed rice cake similar to Chinese fa gao
  • Htoe mont (‹See Tfd›ထိုးမုန့်; lit. 'prodded snack') – pudding made of glutinous rice, sugar, coconut and oil[6]
  • Kauk hlaing ti mont (‹See Tfd›ကောက်လှိုင်းတီမုန့်) – steamed purple rice cakes colored with kauk hlaing ti blossoms[7]
  • Kayay kaya mont (‹See Tfd›ကရေကရာမုန့်)
  • Khanon i (‹See Tfd›ခနုံအီ) – glutinous rice patty with coconut shavings
  • Khauk mont (‹See Tfd›ခေါက်မုန့်; lit. 'folded snack') – folded pancake made with rice flour, palm sugar, and coconut,[8] similar to Thai khanom bueang
  • Kyaukkyaw (‹See Tfd›ကျောက်ကျော) – jelly made with coconut milk
  • Malaing mont (‹See Tfd›မလိုင်မုန့်) – Burmese-style dairy desserts, similar to ras malai
  • Masakat (‹See Tfd›မာစကတ်) – translucent rice pudding similar to Karachi halwa
  • Mayway mont (‹See Tfd›မရွေးမုန့်) – puffed grains of early ripened glutinous rice congealed into a mass with palm sugar syrup, similar to Chinese sachima
  • Mont baung (‹See Tfd›မုန့်ပေါင်း, lit. 'steamed snack') steamed rice cakes, similar to Indonesian putu piring[9]
  • Mont gaung ohn (‹See Tfd›မုန့်ခေါင်းအုံး; lit. 'pillow snack')[2]
  • Mont kalama (‹See Tfd›မုန့်ကလားမ)
  • Mont khaw byin (‹See Tfd›မုန့်ခေါပျဉ်) – steamed glutinous rice cake garnished with coconut shavings
  • Kway binka (‹See Tfd›ကွေပင်ကား) - a steamed golden rice cake similar to the bika ambon, introduced by the Sino-Burmese[10]
  • Kway talan (‹See Tfd›ကွေတာလန်း) - a layered pudding introduced by the Sino-Burmese[10]
  • Kway lapaysa or ahtat taya mont (‹See Tfd›အတပ်တစ်ရာမုန့်) - a multi-layered jelly pudding introduced by the Sino-Burmese[10]
  • Mont kya gwet (‹See Tfd›မုန့်ကြာခွက်; lit. 'lotus cup snack')
  • Mont kyazi (‹See Tfd›မုန့်ကြာစေ့; lit. 'lotus seed snack') or mont peinnèzi (‹See Tfd›မုန့်ပိန္နဲစေ့; lit. 'jackfruit seed snack') – small balls of boiled glutinous rice in palm sugar syrup
  • Mont kyet u (‹See Tfd›မုန့်ကြက်အူ, lit. 'chicken intestine snack') or mont gyo thwin (‹See Tfd›မုန့်ချိုသွင်း) – rice flour strings, similar to Indian jalebi
  • Mont kywe leit (‹See Tfd›မုန့်ကြွေလိပ်, lit. 'rolled cowrie snack') – glutinous rice and rice flour snack garnished with sesame seeds, fried garlic, and coconut shavings[11]
  • Mont kywe the (‹See Tfd›မုန့်ကျွဲသည်း, lit. 'buffalo liver snack') – rice flour pudding sweetened with jaggery[12]
  • Mont let hsaung (‹See Tfd›မုန့်လက်ဆောင်း) - Burmese-style cendol
  • Mont let kauk (‹See Tfd›မုန့်လက်ကောက်, lit. 'bracelet snack') – glutinous rice donuts
  • Mont lone yay baw (‹See Tfd›မုန့်လုံးရေပေါ်, lit. 'floating snack balls')
  • Mont lone gyi (‹See Tfd›မုန့်လုံးကြီး; lit. 'big snack balls') – steamed sweet rice dumplings with sweet fillings, similar to Chinese tangyuan
  • Mont lone gyi kyaw (‹See Tfd›မုန့်လုံးကြီးကြော်; lit. 'big fried snack balls') - fried sweet rice dumplings with sweet fillings, similar to Chinese jian dui
  • Mont leikpya (‹See Tfd›မုန့်လိပ်ပြာ; lit. 'butterfly snack') – griddle cake of course rice, served with peas or jaggery[2]
  • Mont nat (‹See Tfd›မုန့်နပ်) – fine rice flour mixed with palm sugar boiled into a thick fudge
  • Mont onnauk (‹See Tfd›မုန့်ဦးနှောက်; lit. 'brain snack') – steamed rice flour jelly
  • Mont phet htok (‹See Tfd›မုန့်ဖက်ထုပ်) – steamed sticky rice dumplings, similar to Chinese zongzi[13]
  • Mont pya lu (‹See Tfd›မုန့်ပြာလူး, lit. 'snack rolled in ash') – toasted rice and sugar snack, similar to Filipino espasol
  • Mont pya thalet (‹See Tfd›မုန့်ပျားသလက်) – batter cake shaped like a honeycomb, made of rice flour with or without palm sugar syrup[2]
  • Mont pya tu on (‹See Tfd›မုန့်ပျားတူအုံ) – spongy cake of rice flour and palm sugar batter shaped like a vespiary
Mont sein baung
  • Mont sein baung (‹See Tfd›မုန့်စိမ်းပေါင်း, lit. 'freshly steamed snack') – steamed rice cake
  • Mont thaing gyon (‹See Tfd›မုန့်သိုင်းခြုံ) – rice flour griddle cake
  • Mont hsatthapu (‹See Tfd›မုန့်ဆပ်သွားဖူး) – griddle cake of rice flour covered with coconut shreds, palm sugar syrup and folded
  • Mont hsi gyaw (‹See Tfd›မုန့်ဆီကြော်; lit. 'oil-fried snack') – fried sweet pancakes made from glutinous rice
  • Mont zan (‹See Tfd›မုန့်ဆန်း) – glutinous rice flakes
  • Nankhatai (‹See Tfd›နံကထိုင်) – Indian shortbread cookies
  • Ngwe htamin (‹See Tfd›ငွေထမင်း; lit. 'silver rice') - steamed glutinous rice baked with coconut milk (also called kaukhnyin shwegyi)
  • Onno thagu (‹See Tfd›အုန်းနို့သာကူ) – sago with coconut milk
  • Pashu mont (‹See Tfd›ပသျှူးမုန့်; lit. 'Malay snack') – confection of roasted glutinous rice flour mixed with sugar and coconut shreds
  • Pilawpinan mont (‹See Tfd›ပီလောပီနံမုန့်, lit. 'Pulau Pinang snack') – a cake made with grated cassava, similar to Filipino cassava cake
  • Samai (စမိုင်) - vermicelli in a sweetened milk and cream concoction, similar to Bengali shemai
  • Sanwin makin (‹See Tfd›ဆနွင်းမကင်း) – semolina pudding cake made with sugar, coconut, and butter[2]
  • Saw hlaing mont (‹See Tfd›စောလှိုင်မုန့်) – a baked sweet, made from millet, raisins, coconut and butter
  • Salu mont (‹See Tfd›စလူမုန့်)
  • Shwe htamin (‹See Tfd›ရွှေထမင်း. lit. 'golden rice') – brown glutinous rice cake sweetened with jaggery
  • Shwe yin aye (‹See Tfd›ရွှေရင်အေး; lit. 'cools the golden chest')
  • Thagu byin (‹See Tfd›သာဂူပြင်) – sago pudding sweetened with coconut milk and condensed milk

See also

[edit]
  • Burmese cuisine
  • Bánh, a similar class of Vietnamese snacks
  • Kue, a similar class of Indonesian snacks
  • Kuih, a similar class of Malaysian and Singaporean snacks
  • Kakanin, a similar class of Filipino snacks

References

[edit]
  1. ^ a b "Burmese sweets". Austin Bush. Retrieved 2021-01-08.
  2. ^ a b c d e Tun, Ye Tint; IRIE, Kenji; SEIN, THAN; SHIRATA, Kazuto; TOYOHARA, Hidekazu; KIKUCHI, Fumio; FUJIMAKI, Hiroshi (2006), "Diverse Utilization of Myanmar Rice with Varied Amylose Contents", Japanese Journal of Tropical Agriculture, 50, Japanese Society for Tropical Agriculture, doi:10.11248/jsta1957.50.42
  3. ^ Bush, Austin. "10 foods to try in Myanmar -- from tea leaf salad to Shan-style rice". CNN. Retrieved 2020-05-31.
  4. ^ "လှည်းတန်းတစ်ဝိုက်မုန့်စားကြမယ်". Yangon Life (in Burmese). Archived from the original on 14 January 2021. Retrieved 2021-01-14.
  5. ^ "ဘိန်းမုန့်". Food Magazine Myanmar. Retrieved 2019-11-13.
  6. ^ "မြန်မာ့အစား အစာ". Myawady. Retrieved 2019-11-13.
  7. ^ Myo Wai Thu (2020-08-26). "ကောက်လှိုင်းတီမုန့်ပူပူလေး". Yangon Style (in Burmese). Retrieved 2021-01-09.
  8. ^ ခေါက်မုန့်ဆို ထန်းလျက်ရည် နဲ့ အုန်းသီးများများနဲ့မှ (in Burmese), retrieved 2019-11-13
  9. ^ "မြန်မာ့ရိုးရာအစားအစာ မုန့်ပေါင်း". Mizzima Myanmar News and Insight. Retrieved 2019-11-13.
  10. ^ a b c ဘိုဘို (2019-02-06). "ခေါက်ဆွဲစားတဲ့ မြန်မာများ". BBC News မြန်မာ (in Burmese). Retrieved 2021-01-14.
  11. ^ "မုန့်ကြွေလိပ်". Taste Window Magazine (in Burmese). Retrieved 2022-02-27.
  12. ^ "မုန့်ကျွဲသည်း". MyFood Myanmar (in Burmese). Retrieved 2019-11-13.
  13. ^ "မုန့်ဖက်ထုပ်". Food Magazine Myanmar (in Burmese). Retrieved 2019-11-13.
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