No products in the basket.

Recipe Collection

Poppy Seed Coconut Pancakes (Bein Mont)

Martin Poole — The Rangoon Sisters, 2020

These sweet, chewy pancakes can be bought from street vendors in Burma as an ideal breakfast on the go. The name literally translates as opium cake, but don’t worry, this sugary recipe will give you an altogether different type of high!

Makes: 4 pancakes

Season: Year-Round

Prep time: 10 minutes
Cook time: 10 minutes


For the palm sugar syrup
100g palm sugar

For the batter
100g plain flour
50g rice flour
1⁄2 tsp baking powder

125ml coconut milk
1 egg

To cook the pancakes
1 tbsp butter
Handful of fresh or dried coconut flakes
30g white poppy seeds


  1. Make the palm syrup by dissolving the palm sugar in 100ml of water in a pan set over the hob, stirring occasionally. Once boiling, allow it to simmer for a minute or 2 so it slightly thickens but does not become very thick. Set aside to cool for 5 minutes.

  2. Put all the batter ingredients in a bowl and whisk together well with half of the palm sugar syrup.

  3. To cook the pancakes, melt the butter in a non-stick frying pan set over a medium heat, then gently add a ladle of the batter to the pan (or 2–3, depending on the size of your pan). Immediately scatter a few coconut flakes and a pinch of poppy seeds on top of the pancake. Once the top is bubbling and the edges are starting to look cooked, flip over to cook the other side. Repeat until all the batter has been used up.

  4. Drizzle with the remaining syrup and eat!

Read more: The Rangoon Sisters

Whilst working and studying as junior doctors, Emily & Amy began running Burmese supper clubs based on their family recipes. Having garnered fans including the likes of Grace Dent, they later went on to publish their own cookbook, full of recipes from their events as well as from their home kitchen. Extracted from The Rangoon Sisters by Amy and Emily Chung (Ebury Press, £20) Photography by Martin Poole

— about the author

Emily & Amy Chung, otherwise known as The Rangoon Sisters, are home cooks and junior doctors who started their sell-out supper clubs back in 2013. Telling the stories of their Burmese heritage, from family recipes to snacks from street food stalls, their supper clubs then turned into their first cookbook The Rangoon Sisters in 2020.


Leave a Reply

Please rate*

Your email address will not be published. Required fields are marked *

— the pantry post.

sign up to our newsletter to recieve the latest food news, recipes & ideas for dining in and out.