- Too hard?
- Too much rice flour or overcooked. Tapioca gives the bounce.
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.
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)
Shopping List (0)
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
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)