Burmese Mont Lin Ma Yar

I recently had a wonderful interaction with a Burmese food lover over a photo I had posted on facebook of the famous Burmese Mont Lin Ma Yar. These delicious street corner snacks are a real treat, I wish I could get them on the corner downtown Vancouver, BC! She kindly translated the recipe for me from her favorite Burmese recipe site and so I am posting it here for future reference:

From the Myanmar Cupid Cookbook by Pyo Pyo May
Translated by Naomi Aung. Amounts are variable, test it out to see how thick you need the mixture.

* Mix rice flour with water.
* Pinch salt
* Pinch MSG*
* Pinch sugar
* A teaspoon of baking soda
* Chopped tips of green onions
* Freshly pounded ginger, not too much.

Method:
Mix rice flour, water, sugar, baking soda, salt, ginger and green onions. Test by putting a bit of mixture on the hot pan, when cooked, if it is too soft, it has too much water, so add some more rice powder. Leave the mixture, covered for 1 to 2 hours. Heat the pan, add oil and add the mixture, add a quail egg or a couple boiled butter-beans (pe-pyote). When the bottom is crispy, turn it and let cook a couple more minutes. When cooked, place one on top of another one and eat them as a pair.

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