Moh Beng

Moh Beng

　　Moh Beng, a Thai term meaning “puffed cake” in Chinese, is a type of flatbread made from glutinous rice. The process involves soaking glutinous rice for about ten hours, then pounding it into a fine paste, mixing it with brown sugar, egg yolk, and sesame seeds, and pounding again. It is then shaped into thin pancakes about the size of a side dish, dried in the sun, and stored for later use. To eat, the round pancake is placed on a specially made bamboo clamp and roasted over charcoal, flipping it back and forth between two clamps held in each hand until the pancake puffs up and turns golden brown from the heat. This puffed cake is sweet, fragrant, and crispy, perfect as a snack.