Moh loung ye baw

Moh loung ye baw

Teething cake

By
From
The Complete Asian Cookbook
Serves
8
Photographer
Alan Benson

These little dumplings cooked in coconut milk are prepared and traditionally sent to neighbours and friends, or fed to the poor, in celebration of a baby’s first tooth.

Ingredients

Quantity Ingredient
150g plain flour
160g rice flour
pinch salt
1/2 teaspoon bicarbonate of soda
1 tablespoon light sesame oil or corn oil
65g fresh coconut, grated
70g palm sugar, grated
1 litre coconut milk
1 tablespoon sugar

Method

  1. Sift the plain and rice flours, salt and bicarbonate of soda into a bowl. Mix thoroughly, then rub in the oil. Add just enough water to make a firm paste, about 170 ml. Knead well to make a smooth dough.
  2. In a separate bowl, mix together the coconut and palm sugar. Take 1 teaspoon of dough at a time and roll into neat balls. Use your hand to flatten to a circle and put a little of the coconut and palm sugar mixture in the centre. Mould the dough together to seal and re-roll to make a perfect globe.
  3. Put the coconut milk and sugar in a large saucepan and bring to the boil. Gently lower the balls into the boiling milk and stir gently until they rise to the surface. Continue to simmer for 10 minutes after they start to float. Serve hot or cold with a little of the coconut liquid, if desired.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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