Mote Lone Yay Paw

Combine plain white flour, rice flour, salt, and bicarbonate of soda in a large mixing bowl. Mix thoroughly to distribute the leavening agent evenly throughout the dry ingredients.

Add sesame or corn oil and water to the dry mixture, stirring until a thick, smooth dough forms that holds together but is not sticky.

Knead the dough gently for 2-3 minutes until it becomes smooth and slightly elastic.

Divide the dough into small portions and roll each into a ball about the size of a walnut. Flatten each ball into a thin disc approximately 1/8 inch thick.

Heat a large skillet or griddle over medium-high heat until it is hot but not smoking.

Pan-fry each dough disc for 1-2 minutes per side until light golden brown and puffed slightly, working in batches to avoid crowding.

Transfer the cooked bread discs to a plate lined with paper towels to cool slightly.

Break or tear the cooled bread discs into bite-sized pieces and place them in a large serving bowl.

In a separate pot, combine coconut milk, grated coconut, grated palm sugar, and sugar over medium heat, stirring frequently until the sugar dissolves completely and the mixture is warm throughout.

Pour the warm coconut sweet sauce over the bread pieces in the serving bowl, stirring gently to coat all pieces evenly.

Allow the dish to rest for 2-3 minutes so the bread absorbs the sauce, then serve warm in individual bowls or as a shared dessert.