December to February is the best time to visit Myanmar. The weather is very pleasant with no rain,
no scorching sun and most importantly fewer mosquitoes and other flying insects. Other parts of the country, especially the north, could get really cold around this time. But in Yangon, it is very pleasant.
no scorching sun and most importantly fewer mosquitoes and other flying insects. Other parts of the country, especially the north, could get really cold around this time. But in Yangon, it is very pleasant.
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| Hta-Ma-Nae |
It has been over 10 years since I left Yangon for US. A lot has changed in Yangon; a lot more traffic and a lot more eateries and bars. At the same time, I came to notice that some of the traditions which were not mainstreamed have made their ways back into communities. One such tradition is “Hta-Ma-Nae”, the making of a popular traditional food consisting of glutinous rice, coconut slices, sesame seeds, peanuts and ginger. To make "Hta-Ma-Nae", you also need some other cooking utensils such as a big open pot and a few big spatula made out of iron.
One may ask how “Hta-Ma-Nae” is different from other more popular food items such as “Kaut-Hnyin-Paung”(sticky rice) and “Si-Hta-Min”(Oiled rice with beans), both of which are also made of glutinous rice. While one can easily buy "Kaut-Hnyin-Paung" and "Si-Hta-Min" everyday from any street hawkers, "Hta-Ma-Nae" is unique in that you either have to make special order or from someone else who is making it in this season. You cannot readily buy "Hta-Ma-Nae". People normally pay others to make those and then distribute among neighbors, friends and families.
The making of "Hta-Ma-Nae" is more of a fun activity which promotes team work, culture and traditions. There are also competitions around the country where teams of people will compete against others to make “Hta-Ma-Nae”.
It was my first “Hta-Ma-Nae” pwel and I had an opportunity to see how it is normally made.
- You first put a lot of oil in the pot and deep fried the coconut slices till they are crispy and red.
- Then, you strained the coconut slices out of the pot and set it aside.
- Then you put the ginger into the oil. After a few minutes, you put the washed glutinous rice and let it cook for a few minutes.
- When the rice gets tender, then you cover the pot with big banana leaves and let it cook in the small flames. Then you put in sesame seeds and peanuts.
The secret of a good “Hta-Ma-Nae” is the ability to stir the rice and all the ingredient. The more you stir, the stickier “Hta-Ma-Nae” gets and the better the taste is.
References:
Hta Ma Ne Pwel by Khin Myo Chit
Hta Ma Ne Food Festival
