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| Type | Snack (mont) |
|---|---|
| Place of origin | Myanmar (Burma) |
| Region or state | Southeast Asia |
| Associated cuisine | Burmese |
| Main ingredients | rice flour, limewater, jaggery, coconut shavings |
| Similar dishes | Kutsinta, kuih kosui |
Mont kywe the (Burmese: မုန့်ကျွဲသည်း; pronounced [mo̰ʊɴt͡ɕwɛ́ðɛ́], lit. 'buffalo liver cake') is a traditional Burmese snack or mont. It bears resemblance to the Indonesian and Malaysian kuih kosui and Filipino kutsinta.
This snack is a rice cake pudding made of rice flour, jaggery, salt, and alkaline limewater. After cooking, the pudding is served up in slices and garnished with coconut shavings.[1] Mont kywe the uses rice flour milled from kauk kyan (ကောက်ကြမ်း), which has a high amylose content.[2]
References[edit]
- ^ ရွှေရည်ဖြိုး (2019-05-16). "မုန့်ကျွဲသည်း". Food Magazine (in Burmese).
- ^ Tun, Ye Yint (2006). "Diverse Utilization of Myanmar Rice with Varied Amylose Contents". Japanese Journal of Tropical Agriculture. 50: 42–50. doi:10.11248/jsta1957.50.42. S2CID 83061804.
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| Snacks |
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Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
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