Mont Lin Ma Yar Burmese Pancakes (Printable)

Crispy yet tender Burmese rice flour pancakes filled with quail eggs, chickpeas, and aromatic herbs, 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
13 - 2 tablespoons vegetable oil for greasing

# Directions:

01 - Whisk together rice flour, glutinous rice flour, turmeric, salt, and sugar in a mixing bowl. Gradually add water, stirring constantly to create a smooth, pourable batter. Allow the mixture to rest for 10 minutes to hydrate fully.
02 - Place a takoyaki pan or aebleskiver pan over medium heat. Lightly brush each cavity with vegetable oil to prevent sticking and ensure easy removal.
03 - Fill each cavity approximately two-thirds full with batter, using about one tablespoon per well. The batter will expand slightly during cooking.
04 - Immediately distribute a small spoonful of mashed chickpeas, a sprinkle of chopped scallions, and a few roasted sesame seeds onto the batter in each cavity.
05 - Carefully crack one quail egg into each cavity. If using chicken eggs, place one half per cavity. Add a pinch of fresh cilantro and grated coconut to each.
06 - Cover the pan with a lid and cook for 3 to 4 minutes until the bottoms are golden brown and the eggs are just set.
07 - Remove each pancake half carefully using a skewer or spoon. Pair two halves together with the filling sides facing inward to create the traditional husband and wife sandwiches.
08 - Serve immediately while hot, garnished with additional fresh herbs or a sprinkle of pepper. Consider offering tamarind sauce or chili flakes on the side.

# Helpful Tips:

01 -
  • The turmeric gives the batter a stunning golden hue that screams something special is happening
  • That crispy tender texture happens only when rice flour and glutinous rice flour team up
  • Quail eggs make these feel fancy but they are actually humble street food at heart
02 -
  • A mini muffin tin in a 400°F oven works but the texture will be slightly less crispy than pan fried
  • The batter consistency matters, too thick and they will not cook through, too thin and they will not hold their shape
  • These reheat poorly so only cook what you will eat immediately
03 -
  • Room temperature ingredients prevent the batter from seizing up when you add the eggs
  • If your quail eggs are hard to crack without breaking the yolk, crack them into a small bowl first then pour
  • A skewer gives you more control than a spoon when flipping and removing the pancakes

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