Mont lat saung is one of the favorite Thingyan desserts and only has rice drops with coconut milk or jaggery caramel sauce, and no bread or sticky rice. Traditionally, serve in Thingyan Festival and you will also find in every street corner vendors in during summer season.
Ingredients
Tapioca starch - 20 g
Rice Flour - 30 g
Mung bean starch - 20 g
Pandan Extract - ¼ tablespoon
Food Color - Green (4 drops) / Yellow (2 drops)
Water - 500 ml
Step 1 : Mix rice flour, Tapioca starch and Mung bean starch with food colors and 200 ml water.
Step 2 : Mix thoroughly and let it stay for about an hour.
Step 3 : Simmer 300 ml water over medium heat.
Step 4 : Add liquid mixture and stir constantly.
Step 5 : Reduce heat as the mixture thicken and stir another 4-5 minutes.
Step 6 : Remove pan from the heat, add pandan extract, stair well.
Step 7 : Have cold water ready transfer puree into the potato masher and squeeze handle gently.
Serve rice drops with coconut milk and the plum sugar syrup. The syrup is both as well as having a suprisingly refreshing taste. The people from Southern Myanmar usually eat the dish with white color rice drops and jaggery caramel sauce and the people from Yangon and Mandalay enjoy eating green color rice drops with icy coconut milk.
Reference: https://yangonlife.com.mm/en/article/mont-lat-saung-thingyan-dessert
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