Mont Lin Ma Yar Burmese Pancakes (Printable Version)

Crispy Burmese pancakes with rice flour, quail eggs, and aromatic chickpeas. A beloved street food traditionally served in pairs.

# What You 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 and Toppings

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:

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 until evenly hot. Lightly brush each cavity with vegetable oil to prevent sticking.
03 - Pour approximately 1 tablespoon of batter into each cavity, filling about two-thirds full to allow room for fillings and expansion.
04 - Immediately distribute a small spoonful of mashed chickpeas, a sprinkle of chopped scallions, and a few roasted sesame seeds evenly over the batter in each cavity.
05 - Crack one quail egg into each cavity, or use half a small chicken egg if substituting. Top with a pinch of fresh cilantro and grated coconut if desired.
06 - Cover the pan with a lid and cook for 3 to 4 minutes until the bottoms are golden brown and the egg whites are fully set but yolks remain slightly runny.
07 - Carefully remove each pancake half using a skewer or spoon. Pair two halves together with filling sides facing inward to create the traditional husband and wife sandwiches. Serve immediately while hot, optionally garnished with additional fresh herbs or ground pepper.

# Expert Hints:

01 -
  • Each bite delivers a perfect contrast of crispy edges, tender centers, and creamy egg
  • The takoyaki pan makes you feel like a street food pro in your own home
  • These disappear faster than you can cook them, so consider doubling the batch
02 -
  • The batter should rest briefly to prevent air bubbles that can make the pancakes too dense
  • Work quickly once you start filling the pan or the first ones will be overcooked by the time the last ones get eggs
  • If using a mini muffin tin instead of a takoyaki pan, increase baking time slightly
03 -
  • Crack your quail eggs into a separate bowl first to catch any shell fragments before adding them to the pan
  • The chickpeas should be mashed just enough to stay together but still have some texture

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