Appears in

Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

  • About

In Burma (formally known as Myanmar), people may eat a sweet snack in the morning, but more frequently indulge in mid- or late afternoon. Confections range from the sweet street-side coconut cream and rice-flour crepes called ah-boh to rice-flour dumplings known as moun yon lei bo, the large ones filled with palm sugar and the small ones served in a light sugar syrup. Home cooks and teashops make a two-layer pudding of tapioca topped with creamy coconut milk custard, the tapioca often dyed with pandanus. Sticky rice is the basis of the cake called htamanei, which is flavored with peanuts, sesame seeds, and palm sugar and may also include coconut shavings and ginger. The Shan people make deep-fried sticky-rice doughnuts that are drizzled with melted palm sugar. The delicate Indian-inflected sweetmeat called shwe gyi mont is a version of halvah and is made from semolina flour cooked with butter and sugar, enriched with coconut milk and sometimes eggs, and then baked. See halvah.