Ingredients
Batter
- 300 gglutinous rice flour
- 50 grice flour
- 200 gjaggery or palm sugar, dissolved in 200 ml hot water
- 300 mlcoconut milk
- ½ tspsalt
- 1 tspbicarbonate of soda, optional
To finish
- 50 ggrated coconut
- 2 tbsppoppy seeds
- 2 tbspsesame seeds
- 2 tbspoil for the pan
Equipment
- a heavy shallow pan with a lid, and charcoal if possible
To serve
- hot, cut into wedges, from paper
Directions
- Chop or grate it and dissolve it in hot water before it goes into the batter. Strain the syrup, since jaggery often contains fibre and grit. Whisk the flours into the cooled jaggery syrup and coconut milk until completely smooth. Whisk it thoroughly, since glutinous rice flour lumps readily and the lumps will not disperse.
- Let the batter stand for thirty minutes. It should be like a thick pouring batter, not a paste. Use a heavy shallow pan with a lid, and cook over a low heat.
- Keep the heat low throughout, since the cake is thick and needs a long slow cook. A hot pan burns the base black long before the middle sets, which is the commonest failure.
- Cook it covered on the hob over a low heat, then finish it under a grill to brown the top. Or cook it covered in a low oven at 170°C for thirty-five to forty minutes.
- Oil the pan generously and pour in the batter to about a centimetre and a half deep. Scatter the grated coconut, poppy seeds and sesame seeds over the surface immediately.
- Add the toppings while the surface is still wet, so they set into the cake rather than falling off. Cover and cook for twenty-five to thirty-five minutes. Do not lift the lid in the first fifteen minutes, since the trapped steam is cooking the top.
- Finish it under a hot grill for two or three minutes until the coconut and seeds are toasted. Let it stand in the pan for ten minutes before cutting. Now serving it out while it is hot.
Technique
- Glutinous rice flour gives the chew and is not the same as rice flour.
- Cook it slowly over a low heat, since a hot pan burns the base.
- Traditionally coals are placed on the lid to cook it from above.
Substitutions
- Palm sugar or dark muscovado in place of Burmese jaggery.
- An oven in place of charcoal.
Variations
- With raisins and cashews scattered on top.
- Made in a small pan, as individual cakes.
- With more coconut milk, for a richer cake.
History
Sold at Burmese roadside griddles and pagoda festivals, cut into wedges and eaten hot from paper.
Frequently asked questions
What is Bein Mont?
Bein Mont is a street food from Myanmar: sticky rice pancake with jaggery, coconut and poppy seed, cooked over coals. Sold at Burmese roadside griddles and pagoda festivals, cut into wedges and eaten hot from paper.
How long does Bein Mont take to make?
Bein Mont takes 20 min plus 30 min resting of preparation and 40 min of cooking. The recipe makes 8 wedges. It is rated medium to make.
What can I substitute in Bein Mont?
Yes, within limits. Palm sugar or dark muscovado in place of Burmese jaggery. An oven in place of charcoal.
What is the most important thing to get right in Bein Mont?
Add the toppings while the surface is still wet, so they set into the cake rather than falling off. Cover and cook for twenty-five to thirty-five minutes. Do not lift the lid in the first fifteen minutes, since the trapped steam is cooking the top.
