Mont (food)

Mont

A plate of mont kywe the, a rice flour cake sweetened with jaggery and garnished with grated coconut
Type	Snack or dessert
Place of origin	Myanmar (Burma)
Region or state	Southeast Asia
Associated cuisine	Burmese cuisine
Main ingredients	Various
Similar dishes	Bánh, Kakanin, Khanom, Kue, Kuih

This article contains Burmese script. Without proper rendering support, you may see question marks, boxes, or other symbols instead of Burmese script.

In the Burmese language, the term mont (Burmese: မုန့်; pronounced [mo̰ʊɴ]) 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.^[1]

Each variety of mont is designated by a descriptive word or phrase that precedes or follows the word mont, such as htoe mont (lit. 'snack that is prodded') or mont lone yay baw (lit. 'floating snack balls'). The term mont has been borrowed into several regional languages, including into Shan as မုၼ်း and into Jingpho as muk.

In Burmese, the term mont is not limited to Burmese cuisine: it applies equally to items as varied as Western-style breads (ပေါင်မုန့် or paung mont), Chinese moon cakes (လမုန့် or la mont), ice cream (ရေခဲမုန့် or yay ge mont) and tinned biscuits (မုန့်သေတ္တာ or mont thitta).