Mont Let Pouk (Burmese Steamed Rice Cakes)

A special Southeast Asian sweet meeting rice flour and tapioca. 'Mont Let Pouk' is all about the elastic, chewy texture (Asian 'Q-texture') from steaming. Palm sugar's deep caramel note and fresh coconut bring tropical vibes.
🕒 Prep Time 35 mins
🍳 Cook Time 15 mins
Total Time 50 mins
🍽️ Servings 6 servings
🔥 Calories 320 kcal
🌍 Cuisine Burmese (Myanmar)

Ingredients

Equipment Needed

  • Steamer
  • Banana leaf or parchment

Allergen Information

⚠️ Tree Nut (Coconut)

Instructions

1

Make syrup with water and sugar. Cool completely.

Tip: Hot syrup clumps the starch.
2

Mix flours and salt.

Tip: Rice gives body; tapioca gives chew.
3

Add coconut milk and cooled syrup. Whisk smooth.

Tip: Batter like pancakes.
4

Rest 30 mins.

Tip: Hydrates flour to remove grit.
5

Line steamer with oiled banana leaf circles. Spoon batter on.

Tip: Oil prevents sticking.
6

Steam 15 mins until translucent/firm.

Tip: Gentle heat preserves moisture.
7

Top with fresh coconut while warm.

Tip: Crunchy contrast.

Recipe FAQ

Too hard?
Too much rice flour or overcooked. Tapioca gives the bounce.

Ingredients

  • 1 1/2 cups Rice Flour
  • 1/2 cup Tapioca Starch
  • 3/4 cup Coconut Milk
  • 1/2 cup Palm Sugar (or Brown Sugar)
  • 1/2 cup Water
  • 1 pinch Salt
  • 1/2 cup Fresh Grated Coconut
  • 2 whole Banana Leaves (for lining)