Myanmar Street Snacks
Myanmar has got varieties of snacks depending on the region or ethnic groups. Most famous mouth-watering snacks are listed here and you may easily find them in Traditional Restaurants or on the streets. But you may find it more delicious from the streets as the vendors usually specialized in one or only a few kinds of snacks.
This is a quite popular Myanmar Street Food and so delicious. That snack name is interesting. Lin ma yar means a couple: a husband and wife. This delicious snack is very common in Myanmar. Each mote linmayar is made of two spherical pieces. Myanmar street hawkers do not use recipe but know how thick or thin they need their mix and the two segments are put together facing each other making them a loving couple (Linmayar). A similar snack is eaten in Thailand is called Khanom Khrok.
Myanmar has many choices of deep fried foods – very found by many locals. Most of the fried snacks found are Samosas, Spring rolls, Pretzels, savory fritters, bread-fried, bayarkyaw, banana and potatos in crispy fried garnishes. Particularly worth seeking out is buthi kyaw, battered and deep-fried chunks of gourd. The fritters are typically served with a sour and sweet dip made from tamarind that can be made savory with the addition of bean powder.
One of the famous traditional Burmese sweets is “Mont Lone Yay Paw” Literally means “rice ball on the water” In Myanmar, it is made by boiling up balls of rice dough which pop up on top of the bubbling water when they are ready to eat. You can make them on your own or with friends and neighbors helping you in cheerful community spirits characteristic of Thingyan and the Myanmar New Year.
Khaw Poat is a kind of appetizing snack of the Shan national race. That is a very traditional snack in Shan State made with black and white sticky rice, pounded with sesame seeds, salts and brown slab sugar. You can easily prepare Khaw Poat by frying or roasting it. Kaw Poat is more tasty un-fried or unroasted and if recently pounded.
One of the Myanmar traditional Street snacks is Mont kala mel. Coconut is one of the most essentials in making Mont Kala Mel. As the dough Mont Kalar Mel has no chemicals dyes and smell, it is suitable for any kinds of people and can get the taste of sweetness and softness from the mixture of coconut and black sticky rice.
Burmese Pancake also known as Bein Mont is chewy, fluffy, crispy, nutty, light and complex at the same time. The sweet version is a glutinous rice flour pancake topped with white poppy seeds, silvered almonds and fresh coconut slices.
A savory glutinous rice cake with a touch of natural sweetness from coconut added to the mixture. The cake is coated in toasted sesame seeds and served with extra grated fresh coconut and salt and pepper. It sounds like a peculiar mix, but give us anything with a hint of glutinous rice and coconut.
Probably second popular Burmese snacks after Bein Mont is called “Lann Ta Ye Mont” also known as the “Gangster sandwich” — A thin and crispy Indian styled pancake with batter made of lentils. The street version of this dosa is served wrapped around cabbage, chickpeas and a unique blend of sweet and savory sauces, chopped into bite sized pieces.
Originating in Southern India, this southern Indian pancake is made with a mixture fermented grounded lentils and rice, and you can find them on many street corners in downtown Yangon. A thin layer of batter is spread quickly inside a concave metal pot over hot stove, and the back of a ladle is used in a circular motion to ensure the dosa is evenly cooked. This is the perfect pre-dinner or breakfast snack.
Another Indian and Burmese mixed street snacks called “Samosa Thoke”. And it’s even vegetarian. The crisp pastry of the samosa triangles provides crunch. Their filling and the extra chickpea falafels provide protein and creamy weight. The shredded cabbage, finely chopped raw onions, mint, and coriander bring freshness. The final touch is heat and comfort in the form of thick masala lentil soup. There are multiple variations, but the secret to this dish is a touch of cinnamon. If you’re a fan of spicy food, add some chilies for spice and a squeeze of lime. So Tasty!
Another Myanmar traditional breakfast snack is called Mont-Sein-Baung . It is made of steamed grounded rice mixed with jaggery palm sugar made Mont Sein Baung in two layers, brown larger layer with jaggery and a smaller white rice layer.
Myanmar had their own tea-time drinks Shwe Yin Aye. It is similar to Chendol from Indonesia and is prepared with steamed sticky rice, coconut milk jelly, tapioca seeds, coconut milk, sugar, bread and ice and it is served free to everyone during Thingyan (Myanmar New Year) as New Year donation by most of the local families. However there are also street vendors selling Shwe Yin Aye, so better make sure before you eat it’s free or not.
A traditional Burmese sweet which draws its inspiration from Indian semolina desserts, these cakes are common treats available on the street. In addition to semolina, coconut milk, cream, egg, cardamom and sugar also go into preparing these cakes which are then topped off with a sprinkling of poppy seeds.