Mont Lin Ma Yar Pancakes (Printable)

Crispy yet tender rice flour pancakes filled with quail eggs, chickpeas, and aromatic herbs, traditionally served as paired halves.

# 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, optional
13 - 2 tablespoons vegetable oil for greasing pan

# How-To Steps:

01 - Whisk together rice flour, glutinous rice flour, turmeric, salt, and sugar in a mixing bowl. Gradually add water while stirring to create a smooth, pourable batter. Allow the mixture to rest for 10 minutes to achieve proper consistency.
02 - Place a takoyaki pan or aebleskiver pan over medium heat. Lightly brush each cavity with vegetable oil to prevent sticking and ensure easy release.
03 - Fill each cavity approximately two-thirds full with one tablespoon of batter, leaving room for fillings and expansion during cooking.
04 - Immediately place a small spoonful of mashed chickpeas, a sprinkle of scallions, and a few sesame seeds onto the batter in each cavity.
05 - Carefully crack one quail egg into each cavity, or use half a small chicken egg as a substitute. Top with a pinch of cilantro and grated coconut if desired.
06 - Cover the pan with a lid and cook for 3 to 4 minutes until the bottoms achieve a golden color and the eggs are just set but still tender.
07 - Remove each pancake half carefully using a skewer or spoon. Pair two halves together with filling sides facing inward to create the traditional husband and wife sandwiches.
08 - Serve hot with additional fresh herbs or a sprinkle of pepper as garnish. For enhanced flavor, offer tamarind sauce or chili flakes on the side.

# Expert Tips:

01 -
  • These little pancakes bring the vibrant energy of Burmese street markets right into your kitchen
  • The husband and wife pairing ritual makes serving feel intimate and special
  • They are naturally gluten-free and packed with protein from chickpeas and eggs
02 -
  • The batter consistency is crucial, too thick and the centers will not cook through, too thin and they will not hold their shape
  • Letting the batter rest allows the glutinous rice flour to fully absorb the liquid and prevents grittiness
  • Work quickly once you start filling the pan so all pancakes cook evenly
03 -
  • Toast your sesame seeds in a dry pan for 2 minutes before adding to enhance their nutty flavor
  • The turmeric not only colors the batter beautifully but also adds subtle earthy notes

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