[1] The flour is mixed with water, turmeric, and a little salt and heated, stirring constantly, until it reaches a creamy consistency.

Much of the top layer of clear liquid is then skimmed off and the remaining puree is brought to a boil with turmeric and salt and cooked and set in the same manner as the version using chickpea flour.

It is matte yellow in colour, jelly-like but firm in consistency, and does not crumble when cut or sliced.

[2] It may also be sliced and dried to make crackers for deep frying.

Green tea is the preferred traditional drink to go with all these in Burma.