|Alternative names||Thai roll wafer|
|Place of origin||Thailand|
|Main ingredients||wheat flour, sugar, eggs, shredded coconut, black sesame|
Thong muan (Thai : ทองม้วน, meaning "rolled gold") is a Thai snack, similar to the American pirouline. It is a crispy wafer that comes in a cigar-shaped form. Its origins was influenced by the Portuguese. Due to its name, Thai people present thong muan as a gift, symbolizing wishes for wealth.
Thai, Central Thai, is the sole official and national language of Thailand and the first language of the Central Thai people. It is a member of the Tai group of the Kra–Dai language family. Over half of Thai vocabulary is derived from or borrowed from Pali, Sanskrit, Mon and Old Khmer. It is a tonal and analytic language, similar to Chinese and Vietnamese.
Pirouline is a brand of rolled sweet wafer biscuit/cookie, sold by the DeBeukelaer Corporation in the United States. A filled version is called Crème de Pirouline.
Thong muan is mentioned in the Kap He Chom Khrueang Khao Wan poem from the King Rama II era (1767 – 1824). In the King Rama 2 Era, Thailand interacted with Eastern and Western countries, receiving their dessert recipes. Thong Muan were introduced into Thailand by Portuguese nuns.
Thong Muan's ingredients can be modified in individual recipes, but the traditional ingredients are rice flour, coconut milk, and eggs that come seasoned with black sesame seed.
The ingredients are mixed together and placed on a Thong Muan mold pan. The cookies are then baked, and turned once during cooking. The cookies are then rolled before being removed from the pan.
Thong Muan is often sold at OTOP (One Tambon One Product) shops, along roadsides and at some Thai style coffee shops. It is a popular export to Hong Kong, Japan, American, Canada, Austria, Germany, and Taiwan. Thong Muan is found at gift shops at the airport. In 2015, the export income of Thong Muan reached approximately 100 million Baht.
A snickerdoodle is a type of cookie made with butter or oil, sugar, and flour, and rolled in cinnamon sugar. Eggs may also sometimes be used as an ingredient, with cream of tartar and baking soda added to leaven the dough. Snickerdoodles are characterized by a cracked surface and can be crisp or soft depending on the ingredients used.
Khanom Buang, known as Thai crepes in English.
Maria Guyomar de Pina or Thao Thong Kip Ma, also known as Maria Guiomar de Pina, Dona Maria del Pifia or as Marie Guimar and Madame Constance in French, was a Siamese woman of mixed Japanese-Portuguese-Bengali ancestry who lived in Ayutthaya in the 17th century. She became the wife of Greek adventurer Constantine Phaulkon.
Dessert bars, or simply bars or squares, are a type of American "bar cookie" that has the texture of a firm cake or softer than usual cookie. They are prepared in a pan and then baked in the oven. They are cut into squares or rectangles. They are staples of bake sales and are often made for birthdays. They are especially popular during the holidays, but many people eat them all year. Many coffee shops and bakeries also offer the treats. They include peanut butter bars, lemon bars, chocolate coconut bars, pineapple bars, apple bars, almond bars, toffee bars, chocolate cheesecake bars and the "famous" seven-layer bar. In addition to sugar, eggs, butter, flour and milk, common ingredients are chocolate chips, nuts, raspberry jam, coconut, cocoa powder, graham cracker, pudding, mini-marshmallows and peanut butter. More exotic bars can be made with ingredients including sour cream, rhubarb, pretzels, candies, vanilla, raisins, and pumpkin.
Angel hair, called in Portuguese Fios de ovos is a traditional Portuguese sweet food made of eggs, drawn into thin strands and boiled in sugar syrup. They are a traditional element in Portuguese and Brazilian cuisine, both in desserts and as side dishes.
The nine auspicious Thai desserts are one of Thailand's culinary treasures. They are served on special occasions such as weddings, housewarmings, or ordinations. They confer blessings on the recipient. To deliver all the blessings at one time, the nine desserts are offered together on one tray.
Khanom phing is a round Thai cookie consisting of tapioca flour, coconut milk, and egg yolk.
Stir-fried ice cream, also known as rolled ice cream, is a sweetened frozen dessert. It is made using milk, cream, and sugars as well as other added ingredients to increase the flavour. The liquid mixture is stirred to incorporate air spaces on an ice pan and simultaneously cooled to -20 degrees. Once the rolling process is complete, the result is rolls of smooth, semi-solid ice cream or gelato. The rolls are placed in a vertical position in an ice cream cup and topped off with various toppings and decorations. This style of ice cream is consumed by using an eating utensil.
Mango sticky rice is a traditional Thai dessert made with glutinous rice, fresh mango and coconut milk, and eaten with a spoon or sometimes the hands. Although originating in Thailand, it is consumed throughout the Indochina region and the rest of Southeast Asia and South Asia, including Laos, Cambodia, Vietnam, and especially Bangladesh where the dish is eaten all over the country. Mango sticky rice is usually eaten in the peak mango season, the summer months of April and May in Thailand. The notable mango sticky rice shops in Bangkok such as the Wong Wian Yi Sip Song Karakadakhom neighborhood in Pom Prap Sattru Phai near Hua Lamphong, which will only sell for 4 months per year, and at the Samphrang neighborhood in Phra Nakhon near Giant Swing and Chao Por Suea Joss House, with the Ban Mo near Si Kak Phraya Si Intersection and Pak Khlong Talat.
Thong yip, also known as "pinched gold egg yolks" in English, is one of the nine auspicious traditional Thai desserts. It is usually made for important occasions and ceremonies such as weddings, ordinations, and housewarmings. Thong yip, like many other egg-based sweets, was introduced by Japanese-Portuguese Maria Guyomar de Pinha in the reign of Somdet Phra Narai Maharat during the Ayutthaya Kingdom. Its origin is the Portuguese sweet called trouxas das caldas.
Thong yot, also known as "gold egg-yolks drops", is an ancient Thai dessert and one of the nine auspicious traditional Thai desserts. Thong Yot originated in Aveiro District, Portugal. Thong Yot was adapted from ovos moles de aveiro, a Portuguese dessert, by Maria Guyomar de Pinha, who was appointed as a cook in the palace in the period of King Narai of Ayutthaya. Thong Yot is made from egg yolks, flour and sugar.
Thong ek, also known as "Wheat Flour Dumplings with Egg Yolks", is one of the nine auspicious traditional Thai desserts. It is a golden sweet carved as various types of flowers decorated with a piece of gold leaf on top, popularly served in very significant occasions such as career advancement ceremonies.
Luk chup, also spelled look choop, is a type of Thai dessert derived from marzipan, a recipe from Portugal, called massapão. The Portuguese used almonds as the main ingredient but, given the absence of almonds in Thailand, they were replaced by mung beans.
Cha mongkut is a name of one of the traditional Thai desserts. It is similar to kalamae and is made of rice flour and glutinous flour mixed with green bean flour, and is stirred with coconut milk and sugar until it becomes sticky; it is typically sprinkled with chopped roasted peanuts on top or stuffed with melon seeds. Traditionally, they are cut it into bite-size pieces and wrapped with banana leaf. Moreover, the aromatic scents of the dessert are given by fresh flowers such as Kesidang, Ylang-Ylang, Damask rose, and Jasmine with boiled water, which is used to squeeze coconut milk. Cha mongkut is easy to keep and does not need to be stored in a refrigerator.
Khanom babin, also spelled as kanom babin, is a popular Thai dessert that comes from Ayutthaya. It is made from young coconut, rice flour, coconut milk, sugar and egg. Nowadays, Khanom Babin is not well-known among the younger generations because it is rarely found along local street or market.
Khao niao sangkhaya or Sticky Rice with Custard is a traditional Thai dessert. It is prepared with glutinous rice, egg custard and coconut milk. Khao niew sangkaya is served warm or either at room temperature. Khao Niew Sangkaya is also found in other countries in Southeast Asia such as Indonesia, Malaysia, Singapore and Philippines.
Cho muang or chor muang, sometimes translated as Thai flower dumpling, is a traditional Thai savoury snack. Its existence has been documented since the reign of King Rama II, in the Kap He Chom Khrueang Khao Wan poem. It is regarded as an ancient royal dish, and is marked by its carved flower-shaped appearance and indigo colouring from the anchan flower. It is steamed dumpling which is made into flower-shaped forms that contain salty or sweet fillings, served with lettuce, coriander, and chili. Cho muang is a graceful dish full of neatness and gentleness of Thai royal craftsmanship. The original recipe of cho muang contained with a sweet filling and later was developed with the savory filling. The name cho muang means 'violet bouquet'. It came from the appearance of a number of flowers in a plate arrangement.
Thong muan sot is a Thai snack. It is also known as Thai fresh rolled wafer. It contains the combination of the sweetness from coconut sugar, the saltiness and the mild scent from coconut milk, the soft texture of coconut meat and a little bit of crispness from roasted black sesame. Originally, it has pale-yellow color. In some recipes, thong muan sot is greenish, as of the added Pandan into the mixture to make it more scented and sweet.
Khanom farang kudi chin is a kind of Thai cake that is influenced by Portuguese desserts since Ayutthaya era during reign of King Narai (1633–88). The Ayutthaya Kingdom was a trading place and diplomatic relations with many of the countries that had power at the time such as France, Spain, Holland and Portugal etc.
Khanom keson lamchiak is a kind of Thai dessert. It can be considered as a rare and little known dessert.