National Dish Myanmar: Sesame Rice Balls (Recipe)
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Few Burmese treats are as instantly likeable as Sesame Rice Balls. Made from little more than sticky rice, sugar and a generous coating of toasted sesame seeds, they are naturally gluten-free, dairy-free and entirely plant-based. Sweet, chewy and delightfully moreish, they work equally well as a festive nibble, an afternoon snack or a simple dessert — and they are far easier to make at home than their pretty appearance suggests.
About Sesame Rice Balls
Sesame Rice Balls, known locally as Mont Lone Yay Paw, are one of the best-loved sweet snacks in Myanmar. They rely on a handful of traditional ingredients, with sesame doing most of the flavour work: its warm, nutty toastiness is what turns a plain rice ball into something special. As appealing to the eye as they are to the palate, they make ideal finger food — perfect for celebrations, for snacking between meals, or simply for impressing guests.
Ingredients (serves 1–2)
- 200 g sticky rice (glutinous rice)
- 50 g sesame seeds
- 50 g sugar
- 1 pinch of salt
- Water, for cooking the rice
Shopping for the ingredients
The ingredients for sesame rice balls are easy to find in most Asian grocery shops. Sticky rice is the backbone of the recipe and gives the balls their pleasantly chewy, cohesive texture — ordinary long-grain rice will not behave the same way. Choose good-quality sesame seeds, as they carry much of the flavour; buying them whole and toasting them yourself makes a noticeable difference. The amount of sugar is a matter of taste, though the classic sweet profile suits this dish best.
Preparing the dish
Before you start on the sesame rice balls, it pays to have everything within reach. Rinse the sticky rice thoroughly under cold running water to wash away the excess starch — this step is what gives you the right consistency and texture later on. Leave the rice to soak for at least 30 minutes afterwards, which softens the grains and makes the cooking far more even.
Step-by-step instructions
- Bring the soaked sticky rice to the boil in a pan with plenty of water.
- Steam the rice for around 20 minutes, until soft and cooked through.
- Tip the warm rice into a bowl, add the sugar and a pinch of salt, and mix well.
- Let the mixture cool slightly, then shape it into small balls.
- Spread the sesame seeds over a flat plate and roll the balls in them until evenly coated.
- Fry the balls in a little oil until golden brown, or steam them if you prefer a softer finish.
Gluten-free / lactose-free version
Sesame rice balls are naturally gluten-free, since sticky rice contains no gluten at all despite its “glutinous” name. They also contain no dairy whatsoever, which makes them an excellent option for anyone with lactose intolerance. It is still worth checking your ingredients, as pre-mixed sweeteners or flavourings can hide gluten or milk derivatives. A quick look at the labels ensures the dish is safe for everyone at the table.
Tips for vegans and vegetarians
Sesame rice balls are a natural fit for vegans and vegetarians, as every ingredient is plant-based from the outset. For extra aroma, add a splash of vanilla extract or a little lemon zest to the rice mixture. Chia seeds or linseeds can be worked in for additional nutrients and a subtle crunch. Experiment with different flavourings to create a version that is entirely your own.
More tips and tricks
The secret to perfect sesame rice balls lies in the consistency of the rice. Aim for grains that hold together willingly without turning gluey, and never let them dry out. Balancing the water and the steaming time is the surest way to hit that middle ground. Once shaped, let the balls rest for a few minutes so the flavours settle and the surface firms up enough to hold the sesame coating.
Adapting the recipe to your taste
Sesame rice balls take happily to personal tweaks. Try tucking a filling into the centre — red bean paste or desiccated coconut are both classics — for an extra burst of flavour when you bite in. Different sweeteners work well too, from honey to agave syrup, each lending its own character. Be creative and shape the recipe around your own palate, much as cooks do with Sweet Sticky Rice.
Ingredient substitutions
If you have no sticky rice to hand, ordinary rice will do at a push, though the texture will be looser and less chewy. For a change of flavour, swap the sesame for other seeds such as poppy seeds or sunflower seeds — a variation close in spirit to Sticky Rice Balls With Sesame. The sugar can also be replaced with agave syrup or another natural sweetener to bring the overall sugar content down.
Drink pairing ideas
Plenty of drinks round out the flavour of sesame rice balls nicely. A refreshing green tea or a fruity mango smoothie both make excellent companions. If you fancy something with more bite, a sharp ginger lemonade provides a clean contrast to the sweetness. Try a few combinations to find the pairing that suits you best.
Serving and presentation ideas
To show sesame rice balls off properly, arrange them on a brightly coloured platter. Fresh herbs or edible flowers add a welcome splash of colour to the plate. Serving the balls in small bowls with a dipping sauce — a sweet-and-sour sauce, say, or a chilli sauce — gives guests something to play with. Thoughtful presentation makes the eating all the more enjoyable.
A bit of history
Sesame rice balls have a long tradition in Myanmar cuisine and are often prepared for special occasions and festivals. They are said to have started life as a street snack, quickly winning over locals in search of something sweet and portable. Today they are a fixture of the country’s culinary identity and a fine illustration of the variety found across Myanmar cuisine and the wider region.
More recipe ideas
- Steamed Sticky Rice With Coconut
- Fried Banana Fritters
- Fried Spring Rolls
- Coconut Jelly
- Mango Sticky Rice
Summary: Sesame Rice Balls
Sesame rice balls are a simple, tasty and versatile part of Myanmar’s culinary repertoire. They marry the gentle chew of sticky rice with the toasty depth of sesame, working just as well as a snack as they do as a dessert. Whether you make them for a celebration or as an everyday treat, they rarely last long on the plate. Give them a go and bring a little piece of Myanmar to your own table.
