If someone asks you what your favorite Burmese dish is, you may have to think a little hard. If you compare Burmese foods with other Southeast Asian cuisines, you’ll notice that they’ve been out of the spotlight for too long – which is perplexing because they’re delicious. The fact that Myanmar (formerly Burma) has only been opening up their country for tourism since 2011 may contribute to this factor.
That’s why now is the time to give it the attention it deserves!
Just like its culture, the traditional food in Myanmar is diverse, fresh and unique – because it has many influences from surrounding regions, such as Chinese, Shan, Mon, Rakhine and especially Chennai in the southeastern coast of India. Burmese cuisine even has their version of Atho – a noodle salad dish commonly found in Chennai.
Their snacks and desserts are abundant and delicious. Walking around Yangon, you’ll find their street foods to be an absolute delight that you might find yourselves eating with the locals.
They’re also well known for their salads and vegetarian recipes – like their unique fermented tea leaf salad. So, what’s not to love?
Either you’re looking at a menu in a Burmese restaurant near you, cooking a recipe from a video you found online or walking the streets of Yangon to get some traditional Mohinga – no need to look for another essay, we guarantee that this complete list will be all you need.
We mentioned before that Burmese cuisine is known for their fresh noodle salads, one of the most popular ones is Atho. Atho is a cold noodle salad dish made with vegetables and noodles – with banana stem soup
This dish was created from the influence of Indian and Chinese cuisines and is now available anywhere as street food in Myanmar. There are many varieties of Atho – you can have it with eggs, stuffed eggs, split peas vadai, sizzo, moina or even kuzhambu.
The lemon juice and tamarind extract in this dish give it a sour taste, and the vegetables will provide you with the vitamins you need. Atho is fresh, simple and delicious – the perfect meal to start your day.
2. Bazun Thoke
Bazun Thoke is a traditional Burmese salad – which is a pickled shrimp salad. Pickled shrimp itself is a must have in the Burmese kitchen, and most family will probably have it in theirs. The pickled shrimp
3. Gyin Thoke
In the western culture, you usually consume salads at the beginning of the meal as an appetizer. But Gyin Thoke is commonly consumed after your meal, as a palate cleanser. This is probably because Gyin Thoke contains ginger, which will freshen you up after a meal.
The ingredients for Gyin Thoke are ginger, sesame seeds, and assorted fried beans. The trick is they use the youngest and freshest ginger possible, so the taste still has a little bit of sweetness without being too strong.
4. Khauk Swe Thoke
Khauk Swe Thoke is a wheat noodle salad made with dried shrimp, shredded cabbage, fish sauce, lime, and peanut oil. This dish is a Burmese version of the Indian Atho, commonly found in the streets of Chennai.
Khauk Swe Thoke is filling enough that you can eat it for breakfast and lunch. But for those looking for a vegetarian meal, be warned – Khauk Swe Thoke often uses dried shrimp and fish cake slices.
5. Htamin Thoke
Here’s another mainstay salad in the Burmese cuisine – Htamin Thoke or rice salad. This salad is fresh and tangy, and just like Khauk Swe Thoke, it’s very filling – thanks to the rice and noodles.
The traditional ingredients are rice, noodles, vegetables, and seasonings. The dressing itself has lime juice, tamarind juice, fish sauce, and chili oil. So if you’re up for a spicy and refreshing salad – you’ve met your match.
6. Let Thoke Sone
Let Thoke Sone is very similar to Htamin Thoke without the rice and with some additional ingredients such as shredded green papaya, carrot, ogonori sea moss and wheat noodles. Just like other Thoke in Myanmar, it’s best to toss it using your hands.
7. Nan Gyi Thoke
Now we’ve gone into a heavier type of Thoke with Nan Gyi Thoke – it uses thick round rice noodles and mixed with chicken curry. Nan Gyi itself refers to the thick rice noodles. A variant of Nan Gyi Thoke also exists, called Nanbya Gyi Thoke; which uses tagliatelle instead of thick rice noodles.
If you do a quick search, this Thoke looks similar to curry udon, but a dry one. Not betraying its salad roots, the dish is often garnished with toasted chickpea flour, sliced onions, chilies, crispy noodles, slices of dried egg and lemon or lime zest.
8. Shauk Thi Thoke
Shauk Thi Thoke is also known as the lemon salad. This dish uniquely showcases the lemon as the centerpiece of the meal – with it being the main ingredient of the salad. It is cooked in oil with onions and topped with toasted chickpea flour, crushed roasted peanuts, ground dried shrimp, crushed dried chili, baked fish paste.
9. Samuza Thoke
This is a dish that I’m willing to devour again and again. Samuza is just another name of Samosa – a deep fried dumpling with cut-up potato and chickpea stuffing. The samosas are put into a light broth and topped with fresh herbs, onion and green.
Samuza Thoke is a well-known dish and a staple for the Burmese street food vendors. The soft samosa and the fresh herbs make it refreshing and filling at the same time.
10. Lahpet Thoke (Tea Leaf Salad)
Lahpet is a fermented or pickled tea leaf – which was used as a symbol of peace between kingdoms at war during the ancient times in Myanmar. That’s why in Myanmar, a host usually presents Lahpet tray to their visiting guests.
In Lahpet Thoke, the fermented tea leaf is mixed with fried legumes, toasted sesame seeds, garlic, peanuts, dried shrimp, chili, sliced tomatoes, cabbage, and oil. Then usually, lime juice is added at the end to bring freshness.
Lahpet Thoke is believed to have many health benefits and aids in weight loss, rich in vitamins and mineral. Not to mention, it also has a delightful taste and fragrant. This is one dish to try when you’re in Myanmar.
11. Nga Baung Thoke
Nga Baung Thoke is a salad of mixed vegetables and seafood (prawn or fish), wrapped and steamed in morinda and banana leaves. The leaves contribute a beautiful fragrance to the dish, and your mouth can’t help but water when you open them up. You can have a vegetarian option and ask to skip to seafood.
12. Thin Baw Thi Thoke
If you’ve tried the famous papaya salad in Thailand – Som Tum – chances are you’re going to love this next dish. Thin Baw Thi Thoke is a famous shredded papaya salad dressed in tamarind, garlic, fish paste, chili, and garlic oil. Spicy, sour and tasty – Thin Baw Thi Thoke is a great dish to accompany your meal.
13. Tofu Thoke
Another one of the famous Thoke in Myanmar. If you’ve ever wandered around in the streets in Myanmar, you may have seen the block of chickpea tofu being cut by street vendors. It looks like a block of cheese, but without the dairy.
This is the main ingredient for Tofu Thoke, and one of Yangon’s staple street food. The tofu is mixed with finely shaved kaffir lime leaves, cilantro, soy sauce, vinegar, and oil; then mixed with deep fried shallot. Because they use chickpea tofu, the texture of tofu in Tofu Thoke is much creamier and pudding-like.
14. Min Kwa Yuet Thoke
This dish is made from pennywort leaves, mixed with coriander, tomatoes, chilies, onion, and soybean paste. All greens, Min Kwa Yet Thoke, is very healthy, and not to mention very delicious too.
This dish is very easy to find in Myanmar, whether you’re scouring the street food or in an upscale restaurant. It’s also commonly available in Burmese restaurants all over the world. Some people even call this dish as the unofficial national dish of Myanmar.
Burmese usually eat Mohinga as a breakfast dish, but you can always find Mohinga at any time of the day – you can even eat it as a mid-afternoon snack.
The ingredients in Mohinga includes rice vermicelli, fish broth, onions, garlic, lemongrass, and sliced tender core of banana stem. Mohinga is then topped with boiled eggs, fish cake and fritters. Although you can find it anywhere in the world, nothing beats the original recipes with fresh ingredients when you visit Myanmar.
16. Nga Thalaut Paung
Nga Thalaut Paung is a freshwater fish dish, stewed in vinegar, soy sauce, tomatoes, and lemongrass. You can have this dish with rice or a side of bread. Refreshing and healthy, this can be an alternative to when you’re fed up with meat-filled meals.
17. Ohn-no Khao Swe
If you’ve ever had a Malaysian Laksa or Chiang Mai’s Khao Soi, this dish is very similar to them. Oh-no Khao Swe is a curried chicken dish, with wheat noodles in a coconut milk broth. Like Laksa and Khao Soi, it’s a very rich and decadent meal – so you might want to make sure you have an empty stomach to devour all the delicious broth.
18. Chin Baung Kyaw
This dish is a delicious traditional Burmese dish, using the most widely eaten and popular vegetable in Myanmar – Roselle Leaves. Reasons being they’re commonly available and considered as affordable.
The Roselle leaves have a sour note, giving the dish a refreshing taste. The secret to a good Chin Baung Kyaw is to fry the ingredients in order which are: onions, garlic and chili, roselle leaves, bamboo shoots and then finally fish sauce. You can enjoy this dish on its own with a bowl of rice, or accompanied with some curries.
19. Kyay Oh
Traditionally, Kyay Oh is vermicelli noodles in soup with pork offals and greens. But as time goes, they now have other varieties such as fish and chicken versions, as well as “dry” noodles, without the broth.
Kyay Oh is served in a copper pot, to preserve the heat. After letting the flavors mix by simmering, the dish is topped with tomato and green pepper sauce.
As we’ve mentioned, you can also order a dry version of the dish; where they switch the broth with sesame oil instead. The dry version called Kyay Oh Sigyet, includes meatball, egg, pork brain, green choy and crispy waffles stuffed with meat.
Kyay Oh is very popular that they even have their specialty restaurants – the first being Kyay Oh Bayin, founded in 1968 in Yangon. The most popular Kyay Oh restaurant chain is YKKO, with 38 restaurants in Myanmar. If you ever visit Myanmar, this dish is a must-have!
20. Htamin Jaw
Dubbed as the poor man’s breakfast, Htamin Jaw is fried rice with boiled peas. As we know, fried rice is commonly available in any Southeast Asian countries, and Myanmar is no exception. You can get them from street vendors and add meat, sausage, or eggs – according to your budget and needs.
21. Htamin Jin
Another rice dish, Htamin Jin is made of fermented rice. It’s the specialty of Inle Kale in Shan State, Myanmar. To make Htamin Jin, fermented rice is mixed with boiled fish, fresh tomato paste and mashed boiled potato then rolled into a ball.
Htamin Jin is then garnished with fried onion, tamarind sauce, and spring onions. Htamin Jin is probably similar to the Japanese Onigiri, in the way that they’re efficient and can be a form of lunch on-the-go.
22. Seejet Khao Swe
Seejet Khao Swe is a wheat noodle dish, cooked with duck or pork, fried garlic oil, soy sauce, and chopped spring onions. This dish is considered as the identity dish of Myanmar because it’s unique and only available in this country.
23. Ohn No Khao Swe
Similar to Seejet Khao Swe, this dish also uses wheat noodle as its primary source of carbohydrate. The difference is that Ohn No Khao Swe has a milky broth from the coconut milk. It consists of curried chicken and often garnished with fried bean fritters, raw onions, chilies, and hard-boiled eggs.
This dish is very similar to Laksa in Malaysia and Khao Soi of Chiang Mai. Eat this dish early in the day like the locals do, because it’s delicious and energy dense, so you want to burn it off throughout the day.
24. Panthay Khao Swe
Developed by the Muslim population in Myanmar, this dish is halal noodles served with chicken and spices in thick sauces. The chicken has a unique taste as it is roasted in peanut oil with sesame, star anise, turmeric, garlic, and dried chili. The noodles are boiled then mixed with vegetables then topped with the chicken.
Danbauk is a rice dish similar to Biryani, served with chicken or mutton served with pickled mango, mint and green chili. The chicken or mutton is cooked together with the rice, just like how you would prepare a Biryani. Like Kyay Oh, you can easily spot a restaurant specializing in Danbauk in Yangon.
26. Kat Kyi Hnyat
This dish contains seafood as it originated from the coastal area of Dawei in Myanmar. Roughly translated it means “cut with scissors,” as the meal is prepared using them. Kat Kyi Hnyat consists of rice noodles, seafood, raw bean sprouts, beans, and fried eggs.
Meeshay is a specialty of the people in Eastern Myanmar; it’s a rice noodle dish with meat sauce. The meat sauce itself is mainly made with pork or chicken. Meeshay is accompanied by pickles and a clear soup. They have three popular variants Mogok Meeshay, Mandalay Meeshay, and Myay Oh Meeshay.
Mogok Meeshay is the original recipe of Meeshay. The meat is cooked in light sauce and mixed with rice noodles. It’s served with brown tangy rice flour gel, vinegar, soy sauce dressing, peanut oils, chili oil, and fried onions.
Mandalay Meeshay is more elaborate that Mogok Meeshay. The noodles are thicker and oilier, then a thicker rice flour gel is added. Overall, the dish is a more luxurious version of Mogok Meeshay.
Myay Oh Meeshay is the same as Mogok Meeshay but cooked inside a clay pot. It also has more broth and vegetables, and the clay pot allows the flavor to mix better.
28. Htawbat Htamin
This dish is one of Myanmar’s Indian inspired dishes – it’s rice made with butter. The rice is mixed with lentils, turmeric, cloves, and onions. The result is very soft and rich rice, and a perfect companion to chicken curry.
29. Thingyan Rice
This dish is traditionally served during Burmese New Year. Thingyan rice is infused with paraffin wax, extracted from burning candle. The rice is then accompanied by a salad or cured fish, sour mango or Marian plum. You should try this unique dish when you’re in Myanmar.
Snacks and Side Dishes
You may already hear about Dosa, as it’s also commonly found in South India, where it comes from. But Burmese cuisine also has a version of their own Dosa or thin bread that is used for breakfast and can be bought anywhere in the streets of Yangon.
31. E Kya Kway
E Kya Way is made from rice flour and then deep fried – it’s another street food favorite. Locals usually have E Kya Way for breakfast, dipped in their tea or coffee, but you can also eat them with your soup or Mohinga.
Kauknyintok is made from sticky white rice, banana, coconut, and sugar. The banana is covered in the sweet glutinous rice, then wrapped inside a fragrant banana leaf. It’s sweet and sticky – another perfect companion for your afternoon coffee.
33. Wet Thar Dote Htoe
This dish means Pork on a Stick. But it’s not just regular pork meat you see in western cuisines; they’re pork offal cooked in light soy sauce. If you’re doubtful about the taste, you shouldn’t worry – the raw ginger and chili sauce will cut through the smell and the charcoal stove will make sure the meat is well and thoroughly cooked.
If you’re a risk taker, ask for additional meat cuts – they have all sorts of internal organs for you to choose from including intestine, liver, kidney, spleen, heart, lungs, tongue, skin and cartilage.
Bayagyaw is delicious Burmese spiced yellow pea fritters, usually served as appetizers. The yellow peas are soaked overnight to soften, then pureed in the food processor. Then the paste is mixed with onion, chili, and other seasonings. Enjoy Bayagyaw like the locals and order a cup of coffee with it.
35. Mont Di
This dish is made with thin rice noodles. There are several different versions of Mont Di; the most popular one is Rakhine Mont in western Myanmar. Another well-known one is Mandalay Mont.
Rakhine Mont is a must have in their region, and can come as a salad or soup. The rice noodles are mixed with soup made of daggertooth pike conger, Rakhine ngapi, and lemongrass. It’s then topped with roasted pike eel flakes, fried onion and garlic, and chili paste. Be mindful if you try it, as it’s very hot!
Mandalay Mont is different from Rakhine Mont, as it uses meat instead of fish. The meat is cooked as a sauce and added to the noodles. Mont Di is a popular street food, as it’s quick to prepare and economical.
36. Burmese Coffee
Just like Vietnamese Coffee, Burmese Coffee is starting to capture the attention of the specialty coffee industry. Their coffee holds a strong position in the Specialty Coffee Association, with its fragrance of candied grape, sandalwood, and other spices.
Myanmar began to produce a significant amount of higher grade Arabica coffee. Although it’s only been in the spotlight now, it’s grown in Myanmar for about 200 years and is an essential product in Myanmar.
The taste of their fine dark roasted coffee has a good body and positive characteristics, somewhat comparable to Indonesian coffees. You can enjoy them in coffee vendors; the favorite is three-in-one coffee; powdered milk, sugar, and coffee. Or you can also visit their coffee farms in Shan State, and have uniquely personal experience.
If you’d like to buy their coffee elsewhere in the world, keep an eye out for their local brands – Sithar Coffee, Genius Coffee, and Green Land.
37. Black Tea
Myanmar is well known for their love of tea; they even go as far as going the next level with their love of tea by eating it in the form of Lahpet Thoke. So it’s a little obvious that teahouses can be an institution in Myanmar.
They have a unique take on tea – because of the mixed influences from China, India, and Britain. But overall, they have their way of enjoying it. Both local green and black teas are favorites among Burmese people and the international scene.
Local Burmese teas are pan-roasted and soaked in hot water for several minutes before serving. You can have many varieties – such as sweet milky tea by mixing it with condensed milk, bubble tea, or plain black/green tea.
If you don’t feel like making an event out of your tea drinking, local restaurants usually serve them for free with your meal – but be aware that what they’re serving is only the watered down version. We recommend you to take the time and try their teahouses to get the authentic taste of Burmese tea.
Myanmar has surprisingly good brews according to Asian standards. The local brands are Myanmar Beer, Mandalay Beer, Dagon Beer, and Spirulina Beer.
Myanmar Beer is Myanmar’s largest brewery, which has an 80% market share. They have two different levels of alcohol content, at 5% and 7.7%. Mandalay is very popular among the locals and has the same contents as Myanmar Beer.
Dagon Beer is a new player, but it’s also widely available with a 5% alcohol content. Last but not least, the unique Spirulina Beer – a diet beer that has low calories for the health conscious.
You can grab a cold one from the store, or enjoy them in restaurants or beer stations. Beer stations are simple, open-air establishments where they sell alcohols (mainly beer) where people come to meet up.
39. Rum and Whiskey
The most famous of their kind is Myanmar Rum, Mandalay Rum, and Grand Royal Whiskey. Surprisingly enough, rum and whiskey are significantly cheaper than beer – thus they become the preferred drinks of urbanites in Myanmar. We recommend you to try them at the beer station and enjoy the local atmosphere.
Toddy is the preferred drink of many rural people; it’s fermented from the sap of the palm trees usually used to make sugar. It’s distilled and commonly brought as a gift among locals. Toddy is available everywhere, and quite ubiquitous is Myanmar.
Although there are only two wineries in Myanmar and the wine industry is in its early days, it’s starting to grow together with its tourism industry. It’s still struggling to be accepted in the local culture, as they’re not accustomed to drinking wine and treat them like beer.
But that doesn’t mean you can’t enjoy a good glass of wine in Myanmar. Go for their two of their local brands that have been praised by international critics – Aythaya and Red Mountain. They’ve been compared to wines produced in European countries.
Go with Red Mountain’s award-winning sauvignon blanc or chardonnay. Or get a bottle of Aythaya Red, a favorite among products offered by Myanmar’s first Vineyard Estate. You’re going to want to finish your drink to its very last drop.
Halawa is an Indian inspired dish. It’s a firm, custardy cake made with cream of wheat and warm tapioca in mild coconut cream. In Myanmar, Halawa is usually eaten during breakfast. Different from the Indian version, the Burmese Halawa is brown and contains poppy seeds.
43. Mont Let Saung
Similar to Indonesian dessert called Cendol, Mont Let Saung is an iced sweet dessert contains droplets of worm-like green rice flour.
The dessert is accompanied by coconut milk or jaggery caramel sauce, or both. This dessert is traditionally served during the Thingyan festival or Water festival that falls on mid-April. You can find this dessert on almost all street corner during the hot summer months.
Phaluda takes inspiration from an Indian dessert, Falooda. It’s a cold dessert made from mixing rose syrup, vermicelli, sweet basil, milk and topped with ice cream. The basil has a cooling effect on the body, making it the perfect drink for your summer days.
45. Shwe Yin Aye
If you like a hodgepodge of texture and taste, then this dessert is for you — a coconut cream sherbet that is served during the day. The milky concoction often comes with bread so that you can soak up all those coconut goodness.
Shwe Yin Aye is one of the favorites among locals, and if you ever visit Yangon, you’ll notice people eating it roadside, enjoying their delectable dessert.
46. Shwe Gyi Mont
Shwe Gyi Mont is a classic Burmese cake, with a very different taste when you compare it to other cake. It used semolina flour and made on a stovetop before transferred into an oven. The result is a squishy and sweet cake that’s perfect for drinking afternoon tea.
47. Sanwin Makin
Sanwin Makin is another dessert that has an Indian influence. It’s one of Myanmar’s favorite dessert, and after you have a taste, you’ll know why.
Sanwin Makin is made by boiling coconut cream, semolina and sugar to form a very thick dough. It’s then mixed with eggs, topped with sesame seeds, and baked. The dish has a robust coconut flavor and can be eaten either cold or warm.
48. Kyauk Kyaw
If you notice, there’s a trend in Burmese dessert recipe – the use of coconut. Kyauk Kyaw is another one of those desserts.
Kyauk Kyaw is a Burmese Coconut jelly with two distinct layers – one transparent and another opaque. This dessert is very simple, the original recipe only calls for five ingredients – water, agar, sugar, coconut milk, salt. But to achieve the two layers, you must pay attention to the ratio of coconut milk to water.
As you can see, unlike other jelly recipes, Kyauk Kyaw uses agar instead of Gelatine – so you can consider this as a vegan dish. Leave it to chill and have it to refresh your hot summer days.
49. Sut Hnan
This dessert is a unique dish; it’s a millet cooked in sweet milk and raisins. Millet itself is a cereal plant, widely grown in Myanmar in soils with poor conditions. The dessert is a cheap alternative to desserts.
50. Htoe Mont
Htoe Mont is a traditional and popular souvenir dish from Mandalay. It’a made from glutinous rice cake with raisins, cashews and coconut shavings. People usually buy the dessert to give as presents. The dish is sweet, sticky and a little oily – similar to Japanese Mochi.
51. Malaing Lone
Malaing Lone is a dessert influenced by Indian cuisine. It’s very similar to Gulab Jamun – which are milk based sweet, made from khoya milk solid. It’s often garnished with dried nuts such as a sliver of almond. This dessert is also sold on the streets.
52. Mont Kalama
Another sticky treat from Myanmar, Mont Kalama is similar to Indonesian and Malaysian Dodol. It’s toffee-like in texture and made from coconut milk, jaggery, and rice flour. The taste is sticky, but not too sweet. It’s commonly served during festivals.
53. Saw Hlaing Mont
This dish is a baked Burmese cake, made from millet, raisins, coconut, and butter. It’s not too sweet and has a hint of coconut flavor – a very typical tropical dish.
54. Nga Pyaw Thi Baung
This dish comes from the region of Rakhine. It’s made of bananas stewed in milk and coconut, garnished with black sesame. This dish is quite filling, so even if it’s sweet people sometimes will eat them as a meal. But it’s more commonly eaten as a dessert.
55. Nga Pyauw Baung
This is another banana dish. Nga Pyauw Baung is a banana pudding made from banana boiled in coconut milk and sugar. This sweet and delicate dish was originated from the Mon.
Htamane is a festival dish and is commonly served during the full moon day of Tabodwe, the 11th lunar month on traditional Burmese calendar which generally falls around February. It’s a ceremonial dish, pagodas and monasteries will hold a htamane making competitions.
Htamane uses white and purple glutinous rice which are kneaded, crushed and boiled until it becomes blackish grey. The paste is then mixed and toasted with sesame seeds, peanuts, fried ginger, nut oil, and fried coconut shavings.
A small portion of the Htamane is then taken as an offering to the Buddha, and then the rest is sent around the neighborhood as a gift.
57. La Mont
La Mont is an oily disk-shaped cake that’s filled with sugar or sweet bean paste; it is influenced by Chinese cuisine. The Chinese version of La Mont is called a Mooncake. It’s a very rich and delectable delicacy – so it’s best eaten in moderation.
58. Mont Lone Yay Paw
Mont Lone Yay Paw is a form of traditional pudding in Myanmar, and commonly available during the Thingyan Festival. The cake is very similar to Japanese mochi, made from glutinous rice flour, grated coconut and wrapped in banana leaves.
Gooey, sweet and fragrant – you should try some of Mont Lone Yay Paw if you visit during the Thinyan Festival, which a Buddhist New Year’s festival usually held around April. Join the festivities!
59. Thagu Pyin
Thagu Pyin is a light dessert made from palm sugar sago. The tapioca mixed with the palm sugar makes for a very fragrant and tasty dessert. The texture is similar to a pudding, and so is the cooking method. First, it is heated first and cooled down before serving to take its shape. A delicious and refreshing dish, Thagu Pyin gives tapioca a new life.
60. Mont Pyar Thalet
Mont Pyar Thalet is another famous street food that might look familiar to you. These savory desserts are similar to a pancake. They’re made of rice flour with palm sugar syrup. Pyar Thalet itself means honeycomb – which is how the rice flour batter looks like when you bake it. It also has beans, tomatoes, and coriander leaves – making it a one of a kind dessert.
61. Mont Kyoe Lein
This dish is a pretzel-like confection made of rice flour and bean flour. The dish is also commonly sold as street food, and has a chewy texture when eaten.
62. Pashu Mont
Pashu Mont is a confection made of roasted glutinous rice flour mixed with sugar and coconut shreds. It’s very similar to Malaysian Kuih as it’s a sticky bite-sized rice flour cake, but Pashu Mont is a lot darker in color whilst the Malay Kuih displays bright colors.
63. Bein Mont
Bein Mont is a fried cake and can be bought everywhere in the streets of Yangon – because it’s another staple that’s a favorite among locals. The fried cake is made out of glutinous rice flour, then topped with fresh coconut and almonds. A gooey, sweet concoction you won’t want to miss.
64. Khauk Mont
Khauk Mont is a circular pancake, made of rice flour, palm sugar, coconut which are folded into a semicircle. It has a filling of red beans and coconuts, and because it uses coconut milk instead of regular milk, this dish is considered vegan!
65. Yay Mont
Yay Mont is a translucent sheet of rice flour, folded around a filling of beans and coriander leaves. These sheets are often compared to pancakes. They have a thick version which is soft and fluffy, and a thin version that looks more like crepes.
It’s usually filled with yellow beans, but sometimes they also use the red beans. A special sprinkle is made from a mixture of peanut, sesame, and salt. It’s served hot on the streets. Look for Yay Mont in the morning and afternoon, as it’s considered as a daytime snack.
66. Mont Leik Pyar
Mont Leik Pyar is a traditional Burmese dish made from thin rice dough skins with the center filled with jaggery and coconut. It’s often folded in squares and sold in portions on the streets.
67. Nan Ka Htaing
Nan Ka Htaing is a Burmese cake made of flour, sugar, and butter. It’s an Indian inspired dishes and is seasoned with saffron. The saffron in the cake gives it a distinct flavor. Nan Ka Thaing is perfect for those wanting to consume cakes but allergic to eggs.
Inspired by the Indian snack, Jalebi – Gyalabi is sweet street food, consisting of batter fried and soaked in sugar syrup. This dessert can be served warm or cold, with a chewy texture and a crystallized exterior coating.
Kulfee takes its inspiration from Indian dessert, Kulfi. It’s a frozen dessert that’s made of milk, similar to ice cream. The difference with ice cream is Kulfee is a lot denser and creamier, which gives you more satisfaction for less portion. You can find this dish anywhere in the world that serves Burmese cuisine.
70. Shwe Htamin
Shwe Htamin is sweetened glutinous rice and jaggery garnished with coconut shavings. It’s a very handy dessert that is sold in bars and can be eaten whilst exploring. The toasted coconut gives a prominent tropical taste.