Burmese Desserts
Good Burmese food is hard to come by, in NYC.  Yes, we have Village Mingala in the East Village, but many consder it inauthentic.
For the really  good stuff, it's sometimes necessary to take to the streets...street food that is.
 (Okay, that's true in most cases, anyway.  But especially in the case of Burmese cuisine.)
Fortunately, there are festivals and street fairs, such as the Thingyan Burmese Water Festival that I went to recently, held at a Junior High School in downtown NYC.)
Good stuff...makes me yearn for the upcoming Htamane Festival...but that's not until August!


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 Mohg-Gya-Zi - Burmese
I imagine that there's another transliteration out there...but this was the name given to  me: Mohg- Gya- Zi.  In any case, the physical reality was a very nice dessert, made from small glutinous rice flour beads, coated in brown palm sugar (jaggery) and a touch of shredded coconut.  (If someone knows the more common name, please send me an email!)

Would I try again?  Yes - though I would have liked it with a *touch* more jaggery.  (The texture of the balls themselves were to die for...)

Where I found it: A local celebration of the Thingyan Water Festival

For more information: Read Beyond Ragoon, Burmese Cuisine, and Burmese Please!

Shwe-Yin Aye - Burmese
A traditional dessert made from a combination of bread, agar jelly, tapioca, and sago...all bathed in a sweetened, luxurious wash of coconut milk.  According to the lady who shared it with me, the name translates to Schwe-Yin (make cool and fresh) and Aye (cool).

Would I try again?  Yes.  Just as advertised, Shwe-Yin Aye is light, cool...and perfect for a hot summer day!

Where I found it: A local celebration of the Thingyan Water Festival

For more information: Read Beyond Ragoon, Burmese Cuisine, and Burmese Please!

The Cheat Sheet
Essential Vocabulary

Kow Swear = Noodles
Thoke = Salad
The Grand List:
Cafe Mingala
Village Mingala (also known as Mingala Burmese)


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