Thong muan
Thong muan (also known as Thai rolled wafer or Thai crispy roll) is a traditional Thai dessert made from rice flour, coconut milk, sugar, and egg. It is a popular snack in Thailand and is often served at festivals and special occasions.
History[edit | edit source]
The origins of Thong muan are believed to date back to the Ayutthaya period, when it was a popular dessert among the royal court. The dessert's name translates to "golden tube" in English, which is a reference to its golden color and cylindrical shape.
Preparation[edit | edit source]
To prepare Thong muan, a thin batter is made from rice flour, coconut milk, sugar, and egg. This batter is then spread onto a hot, flat surface and cooked until it is crispy. Once the wafer is cooked, it is quickly rolled into a tube shape before it cools and hardens.
Variations[edit | edit source]
There are several variations of Thong muan. Some versions are made with sesame seeds or black sesame seeds, which are added to the batter before it is cooked. Other versions are filled with sweet or savory fillings, such as sweetened condensed milk or shrimp paste.
Cultural significance[edit | edit source]
Thong muan is often served at Thai festivals and special occasions, such as weddings and birthdays. It is also a popular gift item, especially during the Thai New Year festival of Songkran.
See also[edit | edit source]
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