Débutant
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditionnel
30 min3420 kcal
Sans produits laitiers🌶️🌶️
Mont Lone Yay Baw
Sticky rice balls with a lump of palm jaggery hidden inside, dropped into boiling water and eaten the moment they float — rolled in coconut, and made in crowds at Burmese new year.
Source
Recette de Burmese home kitchens · 🏺 Traditionnel · Cooking built on three things — a pot of oil-slicked onion and garlic base, fermented fish or shrimp for depth, and a table where everything arrives at once and is shared.
Myanmar · new year — An ownerless traditional dish, so no cook is credited. The cited article confirms them as rice balls stuffed with sweet palm jaggery, eaten as a dessert in Myanmar and commonly associated with the Burmese New Year, Thingyan. Quantities, the sealing note and the burn warning are this book's own.
Watch it being made
⏱ 50 min🍽 6 portions🔥 240 kcal🇲🇲 Birmanie
VéganeVégétarienHalalSans glutenSans produits laitiers
Étapes
Mix the rice flour and salt with the warm water to a soft dough that holds together without cracking.
Take a walnut of dough, flatten it, put a lump of jaggery in the middle and seal it completely.
💡 Seal it properly and roll it smooth. One thin patch and the sugar escapes in the pot, which is why these are made in a group — many hands, and the failures get eaten immediately.
Bring the water to a rolling boil and drop the balls in, a dozen at a time.
They sink, then rise. Lift each one out the moment it floats — about 3 minutes.
💡 Floating IS the timer. Leaving them in past that point turns the dough slack and the jaggery inside goes watery.
Roll the hot balls in grated coconut and eat while the centre is still molten.
💡 Astuces
- Made in crowds at Thingyan, the Burmese new year. Cooks traditionally hide a chilli in one ball, and whoever gets it is the joke of the day.
- Eat them the day they are made. Cold, the dough turns hard and the sugar sets back into a lump.
- Molten sugar burns badly. Warn anyone eating them and let the first bite cool.
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