Mont (food)

In the Burmese language, the term mont (; ) translates to "snack", and refers to a wide variety of prepared foods, ranging from sweet desserts to savory food items that may be cooked by steaming, baking, frying, deep-frying, or boiling. Foods made from wheat or rice flour are generally called "mont", but the term may also refer to certain varieties of noodle dishes, such as "mohinga". Burmese "mont" are typically eaten with tea during breakfast or afternoon tea time.
Each variety of "mont" is designated by a descriptive word or phrase that precedes or follows the word "mont", such as "htoe mont" () or "mont lone yay baw" (). The term "mont" has been borrowed into several regional languages, including into Shan as and into Jingpho as .
In Burmese, the term "mont" is not limited to Burmese cuisine: it applies equally to items as varied as Western-style breads ( or "paung mont"), Chinese moon cakes ( or "la mont"), ice cream ( or "yay ge mont") and tinned biscuits ( or "mont thitta").
Ingredients.
Lower-amylose rice varieties are commonly used as a key ingredient in Burmese "mont". Sweet Burmese "mont" are generally less sweet than counterparts in other parts of Southeast Asia, instead deriving their natural sweetness from constituent ingredients (e.g., grated coconut, coconut milk, glutinous rice, etc.).
Varieties.
There is a nearly endless variety of named dishes with the prefix or suffix "mont". What follows is a list of the most typical traditional varieties of "mont".
Noodles.
Noodle dishes made with fresh rice vermicelli, which is called "mont phat" (), are typically prefixed with the term "mont", including: