By Naomi Duguid
I came across a vendor making these sweets one sleepy Sunday afternoon in Rangoon. She had two bowls, one of batter, the other of filling, and two small charcoal burners going. On each was a curved metal pan, like a miniature wok but much heavier.
She added a little of the thin batter to one of the pans, lifted it to swirl the batter around, and put it back on the fire. It crisped up almost immediately on the hot metal surface. Then she ladled some of the filling onto the center of