Don Signature Crab - Singapore Food Guide

Mont Lin Ma Yar

Singapore-style Mont Lin Ma Yar — Burmese quail-egg snack made in a special pan, crispy outside with a soft yolk centre, perfect for hawker-style supper or potluck sharing.

Mont Lin Ma Yar

About this dish

Mont Lin Ma Yar (literally “husband and wife snack”) is a beloved Burmese street snack that translates effortlessly to Singapore’s hawker-centre culture — think poppable rice-flour dumplings filled with quail egg yolk, topped with crunchy roasted chickpeas and fresh scallions. In Singapore you might spot these at multicultural food fairs, night markets or recreated at home for a kopi break, supper run, or a crowd-pleasing potluck.

The texture is the star: a thin, slightly crisp shell gives way to a silky quail-egg centre and the toasted chickpeas add a satisfyingly nutty crunch. Flavour-wise it’s mostly savoury with a touch of sweetness from the batter; in Singapore many home cooks and hawkers add a drizzle of sambal or a squeeze of lime, and garnish with fried shallots and coriander for brightness. It’s great as a teatime snack at a kopitiam, a late-night plate after work in the CBD, or a no-fuss appetizer for family gatherings in the heartland.

This recipe is written for a typical Singapore kitchen — you can buy quail eggs or pre-roasted split chickpeas at NTUC FairPrice, Cold Storage or Sheng Siong, and use a takoyaki/aebleskiver pan on a medium-high gas stove to get that charred edge like a zi char stall. Serve hot with sliced chilli, sambal, or a simple lime-and-soy dip for authentic local flair.

Ingredients

  • 200 g rice flour (plain white rice flour)
  • 50 g chickpea flour (besan) or roasted gram flour
  • 1 tsp baking powder
  • 1 tsp fine salt
  • 1 tsp caster sugar
  • 500 ml water (adjust to a slightly runny pancake-batter consistency)
  • 1 tbsp vegetable oil (plus extra for pan)
  • 24 quail eggs (or 4–6 small chicken eggs, beaten, as substitution)
  • 3 stalks scallions, finely sliced (green parts)
  • 1 small red onion or 2 shallots, finely diced
  • 80 g roasted split chickpeas (chana dal) or dry roasted yellow peas, lightly crushed
  • 2 tbsp neutral oil (peanut or vegetable) for cooking
  • 1 tsp sesame oil (optional, for aroma)
  • Fresh coriander leaves for garnish
  • 2–3 bird’s eye chillies, finely chopped (or 1 tsp chilli flakes) — optional
  • Lime wedges, to serve
  • Sambal oelek or chilli paste, to serve (optional)
  • Fried shallots, to garnish (optional)
  • 1 tbsp light soy sauce or fish sauce, to taste (optional for dip)

Step-by-Step Method

  1. Make the batter: whisk together rice flour, chickpea flour, baking powder, salt and sugar in a large bowl. Gradually add 500 ml water while whisking until you have a smooth, slightly runny batter (similar to takoyaki batter). Stir in 1 tbsp vegetable oil and set aside for 10 minutes.
  2. Prepare toppings and eggs: finely slice scallions, dice shallots, roughly crush the roasted chickpeas, and carefully crack and peel the quail eggs into a small tray so they’re ready to drop into the pan. If using chicken eggs, beat them lightly and use a small spoonful per cavity.
  3. Heat the pan: place a takoyaki or aebleskiver pan on medium-high heat. Brush each cavity with a little vegetable oil. You want the pan hot enough to sizzle — this helps get a crisp edge (aim for a steady medium-high flame on a gas stove).
  4. Cook the first layer: pour batter to fill each cavity about three-quarters full. The batter should bubble and start to set around the edges within 20–30 seconds.
  5. Add egg and toppings: drop one quail egg (or a spoonful of beaten chicken egg) into the centre of each filled cavity. Sprinkle a pinch of diced shallot, a little sliced scallion and crushed roasted chickpeas on top of each egg. Add a few chilli flakes if using.
  6. Seal and form: pour a little more batter over each cavity to cover the toppings, then once the batter at the edges is set (about 45–90 seconds), use skewers or chopsticks to turn each piece 90 degrees and fold batter to form a round shape. Keep turning every 30–45 seconds so the ball cooks evenly and develops a golden, slightly charred surface.
  7. Join two halves (traditional ‘couple’ look): for the classic Mont Lin Ma Yar look, press two adjacent balls together gently with your skewers while they finish cooking so they join in the middle — cook another 30–60 seconds until sealed and crisp.
  8. Finish and season: remove the balls when golden and crisp all over (total cook time per batch ~3–5 minutes depending on heat). Toss with a teaspoon of sesame oil if using and sprinkle extra scallions, fried shallots and coriander.
  9. Serve hot: arrange on a plate with lime wedges and sambal or a light soy/fish-sauce dip. Eat immediately with toothpicks — the contrast of hot yolk and crispy shell is best fresh.
  10. Notes on heat: if the exterior browns too quickly, lower to medium heat so the centre cooks through without burning. For extra crispiness, give each ball a final quick sear on high heat for 10–15 seconds.

Tips & Serving Ideas

  • Can’t find quail eggs? Use small chicken eggs: beat lightly and spoon a small portion into each cavity — flavour is similar though yolk size differs.
  • Buy roasted split chickpeas or chana dal at NTUC, Cold Storage or Sheng Siong; if unavailable, roast yellow peas or lightly toasted crushed peanuts for crunch.
  • Heat control is everything — start medium-high to get crisp edges, then reduce to medium so the centre sets without burning. This mimics the ‘wok hei’ char you want from a busy stall.
  • Use a non-stick takoyaki/aebleskiver pan for easier turning; keep a small bowl of oil and a pastry brush nearby to oil cavities between batches.
  • Make batter up to 24 hours ahead and keep chilled; stir well before using. Reheat cooked pieces in a toaster oven to restore crispiness for leftovers.
  • Adjust spice to local taste: serve with sambal for chilli lovers or kecap manis for a sweeter glaze — both are common Singapore tweaks.

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