WE were delighted to read recent news that relevant authorities are making preparations to submit Myanmar’s traditional pickled tea leaves (Laphet) to UNESCO for recognition as an intangible cultural heritage. In fact, Myanmar is home to many other traditional delicacies that are equally worthy of appreciation and preservation.
Recently, at a reception hosted by a foreign embassy, guests were treated to an array of traditional Myanmar snacks, which were warmly received and enjoyed by foreign attendees. With this in mind, The Global New Light of Myanmar is pleased to announce that, starting from the first month of the New Year 2026, we will introduce a selection of traditional Myanmar foods every Monday. This series aims to encourage not only foreign readers but also local audiences to learn about and experience these beloved traditional dishes. (Editor)
Mandalay Htoe Mont (Myanmar Glutinous Rice Butter Cake)
Mandalay is a historic city where the Myanmar kings once established their royal capital. Just as Myanmar and Mandalay are inseparable, Mandalay and Htoe Mont are closely intertwined. Although Htoe Mont originated in Mandalay, it has become a favourite snack enjoyed by people throughout the country.
As a result, Htoe Mont is commonly served at donation ceremonies, weddings, religious and funeral events, and is also prepared at home during holidays when family members gather together. This week’s feature introduces Mandalay Htoe Mont for those who have never tasted it before, as well as for readers who may wish to try making it themselves.
Ingredients
Glutinous rice flour – 200 grammes
White sugar – 50 grammes
Cooking oil – 50 grammes
Butter – 200 grammes
Poppy seeds – ½ teaspoon
Roasted peanuts – about 20
kernels
Coconut milk – 200 mililitres
Water – 50 mililitres
Shredded coconut – 1 teacup
Oil for frying coconut – 1 teacup
Method
First, gently heat the water and coconut milk until warm. Add the glutinous rice flour and stir well to combine. In a separate pot, heat the oil and butter, stirring until the butter melts completely. Pour the melted butter mixture into the glutinous rice mixture and stir thoroughly. Then, continue stirring and add the sugar. Stir continuously over medium heat for about 10 minutes until the mixture becomes glossy, and then add the poppy seeds and peanuts. As the mixture turns translucent and the ingredients are evenly blended, butter oil will begin to separate. Transfer the mixture to a tray, pour over some of the oil, and allow it to cool.
Once cooled, cut into desired shapes and serve. The snack can be kept for two to three days. If it hardens, reheat in a microwave for about three minutes before serving.
Fried Coconut Topping
Heat oil in a pan and fry the shredded coconut until it turns golden brown. Remove and drain the oil. Once cooled, sprinkle the fried coconut over the cooled Htoe Mont before serving.
Alternatively, raisins, roasted cashew nuts, or other preferred toppings may be used in place of fried coconut.
Note:
The name Htoe Mont comes from the continuous stirring and pressing (Htoe) of glutinous rice flour and other ingredients over heat during preparation.
We will return next week with another interesting and delicious traditional dish, so please stay tuned. — MOON
