Teashop Breakfast · Fried Dough
E Kya Kway
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Teashop regulars rarely eat it plain — the sticks are torn up and dunked straight into a bowl of mohinga or a cup of sweet milk tea until they go soft.
A simple yeasted dough is stretched into long strips, pinched together in pairs, and deep-fried until they puff up into golden, airy sticks that are crisp outside and hollow within. Sold hot from streetside woks from before dawn, they're a fixture of Myanmar's teashop breakfast alongside mohinga and milk tea.
Why it's made this way: The dough-stick frying technique traveled into Myanmar from southern China, where the nearly identical youtiao originated, and it took hold in Myanmar's teashops as an inexpensive way to fill up on carbs before a day's work.
Roughly what's in it
280kcal
6gprotein
34gcarbs
14gfat
Estimated per typical street-vendor portion — not lab-tested.
More from Myanmar
Part of World of Street Food — 690 dishes from 118 countries.
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