Snack Food that we will Never Forget

Every March on Full Moon days, there was the Celebration full moon Day of Tapaung   (Myanmar Lunar Month) at Shwedagon Pagoda. We usually went to visit that place as a family tradition as it was held once a year. During our visit, there would be a Night Bazaar in which different kinds of authentic Myanmar Food was sold, in which we loved eating several snack foods that were offered there. Other interesting merchandise included toy cooking utensils made from clay, these were always fun for young girls as they would use them to play a make-believe game of "Home".  Such toys brought back timeless moments during my own childhood when my sisters and I played such games with our cousins.

In the bazaar, we were able to try many authentic Myanmar snacks that used sweet rice and another mostly made with rice powder batter. Among those snack foods, one fascinating item that we will never forget is Yay Mont: a crispy thin rice crepe. Every time we lined up to buy that food, the maker of that food makes a big show with two to three Chinese works on a charcoal stove. It was a highly entertaining event watching him make the savory snack.

This snack food's batter is a much thinner liquid than pancake batter. Since the water content of the batter is much higher than the original rice related, Burmese snack food, it earns the title of being called a crispy water crepe.

It was a highly artistic moment watching the rice crepe batter being poured into the hot wok, the chef taking care that it would spread evenly. Hopefully, such a scene still exists today so many others can enjoy the sight we once did. This dish is highly appetizing and pairs well with jasmine or green tea whether it is in the afternoon. Or snack food to cure a midnight craving.

Crispy Rice Crape with Vatana Bean ( Yay Mont)  (3 Serving)

Ingredients

  1 cup       Jasmine Rice
  1 cup       Urad Dal ( Black Gram Bean)
  3 cups     Water
  1 Tbsp     Fine chopped ginger
  2 Tbsp     Fine chopped spring onion
  2 Tbsp     Fine chopped Cilantro
  1 cup       Boiled Vatana Bean
  1 tsp        toasted sesame seeds (Optional)
  5 Tbsp     Canola Oil

Instruction

Prep for Rice Crepe Batter

1. Soak Rice and bean ( Urad Dal) together in the bowl totally covered with water overnight.

2. Next day, Pour everything into the food processor or blender to make fine rice batter.

(Note: We may need to add more water if the blended rice powder is really thick.)


1. We need to prepare the rice crepe batter by mixing with blended rice batter, water and finely chopped ginger ( Pounded in the stone grinder to enhance better flavor). Season the batter with salt to your own taste.

2. All the prep such as Vatana bean, chopped cilantro, and chopped spring onion should be ready in the separate bowl.

3. On the flat non-stick skillet on the stove with medium-high heat, brush the oil on the pan with an oil soaked brush.

4. When the pan is heated pour 1/3 cup of the rice batter in the middle,  spread the batter around to make the circle shape crape by holding the pan and tilting around.

5. Then add 4-5 pieces of Vatana bean, 1/2 tsp cilantro and 1/2 tsp spring onion on top of that batter. Then we need to splash some oil on top just to make it crispy.

6. Turn down the heat to make even cooking.

7. It will take 3- 5 minutes to make that crapes to be golden brown. When it starts getting golden brown, fold the crape and flip to the other side and heated through. We have to use the spatula.

8. Then remove it from the pan and set it aside in the clean, dry plate.

9. We need to do that steps no.  3 to 7 to make several crapes till all the batter are gone.

10. That snack food should be enjoyed while it is warm and crispy. Most people could eat at least 4-5 pieces at a time.