Mont lone yay baw
| Type | Dessert |
|---|---|
| Place of origin | Myanmar (Burma) |
| Region or state | Southeast Asia |
| Associated cuisine | Burmese |
| Main ingredients | Glutinous rice flour; jaggery; shredded coconut |
| Similar dishes | klepon, bua loi, khanom kho, tangyuan, modak, kozhukkatta |
Mont lone yay baw (Burmese: မုန့်လုံးရေပေါ်; pronounced [mo̰ʊɴlóʊɴjèbɔ̀]; also spelt mont lone yay paw) is a traditional Burmese dessert commonly associated with the Burmese New Year, Thingyan season. The dessert plays an important role in Burmese history as it is a traditional snack served during the Thingyan festival. It is usually made in a group and served to the public as a good deed during the new year. Mont lone yay baw is a savory rice ball made from rice flour stuffed with sweet palm jaggery inside, which creates an excellent mix of textures and flavors.
The dessert dish consists of round boiled rice balls made from glutinous rice flour, filled with pieces of jaggery or palm sugar, and garnished with fresh coconut shavings.