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Title: Moh Loung Ye Baw,teething Cake
Categories: Burma Kosher Dessert Dumpling
Yield: 4 Servings
| 1 | c | Plain white flour |
| l | Cup rice flour pinch salt | |
| 1 | ts | Bicarbonate of soda |
| 1 | tb | Light sesame or corn oil |
| 2/3 | c | Water |
| 1 | c | Fresh grated coconut |
| 1 | c | Grated palm sugar or |
| Substitute | ||
| 4 | c | Coconut milk for simmering |
| l | Tablespoon or more sugar |
This is the famous cake that is prepared and sent around to neighbours and friends or fed to the poor in celebration of a baby s first tooth. They are little dumplings cooked in coconut milk.
Sift the flours, salt and bicarbonate of soda into a bowl. Mix thoroughly, and rub in the oil. Add enough water to make a firm paste, knead well to a smooth dough. Mix together the grated coconut and palm sugar. Take little lumps of dough, roll into balls, then flatten to a circle and put very little of the coconut and palm sugar mixture on each Close the opening and mold the dough together to seal. Roll again to a perfect globe Boil the coconut milk and sugar in a large saucepan and when boiling fast. drop in the balls. They will sink at first but rise slowly to the top as they cook. Stir gentle in case some stick to the bottom. When cooked the balls will float on the surface. Simmer for at least 10 minutes after they start to float. Serve hot or cold with a little of the liquid.
Copyright 1995 by Raphael Meyer, American Asian Kashrus Services
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