Cho muang
A traditional Thai dessert
Cho Muang[edit | edit source]
Cho Muang (Thai: _______) is a traditional Thai dessert known for its distinctive purple color and intricate floral shape. The name "Cho Muang" translates to "purple bouquet," reflecting both its appearance and hue.
Ingredients[edit | edit source]
The primary ingredients of Cho Muang include glutinous rice flour, tapioca starch, and coconut milk. The purple color is traditionally derived from the butterfly pea flower, which is a natural food coloring agent in Thai cooking. The filling typically consists of a savory mixture of pork, chicken, or shrimp, combined with garlic, coriander root, pepper, and palm sugar.
Preparation[edit | edit source]
The preparation of Cho Muang involves several steps:
- Dough Preparation: The dough is made by mixing glutinous rice flour, tapioca starch, and coconut milk. The butterfly pea flower extract is added to achieve the desired purple color.
- Filling Preparation: The filling is prepared by finely mincing the chosen protein (pork, chicken, or shrimp) and mixing it with garlic, coriander root, pepper, and palm sugar. This mixture is then cooked until fragrant and set aside to cool.
- Shaping: Small portions of the dough are flattened and filled with the savory mixture. The dough is then carefully shaped into a flower-like form, often using a small pair of tweezers to create petal patterns.
- Steaming: The shaped Cho Muang are placed on banana leaves or parchment paper and steamed until the dough is cooked through and translucent.
Cultural Significance[edit | edit source]
Cho Muang is often served at special occasions and is considered a delicacy in Thai culture. Its intricate design and unique flavor profile make it a popular choice for weddings, festivals, and other celebratory events. The dessert is a testament to the artistry and skill involved in traditional Thai cooking.
Serving[edit | edit source]
Cho Muang is typically served with a side of fresh vegetables such as cucumber slices and lettuce, which complement the savory filling. It is often garnished with fried garlic and coriander leaves to enhance its flavor.
Related pages[edit | edit source]
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