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Thua khiao tom namtan (Thai : ถั่วเขียวต้มน้ำตาล, pronounced [tʰùa̯ kʰǐa̯w tôm nám.tāːn] ) is a Thai dessert made from mung beans.
Thai, Central Thai, is the sole official and national language of Thailand and the first language of the Central Thai people and vast majority of Thai Chinese. 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.
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.
Khao tom, or khao tom mat is a Southeast Asian dessert among Laotian and Thai people, consisting of seasoned steamed sticky rice wrapped in banana leaves. Other names include khao tom mad, khao tom kluai, khao tom phat, and khao tom luk yon. Dishes that are similar to khao tom mat can also be found in the Philippines and Indonesia (lepet).
Trần Thừa was the head of the Trần clan and a high-ranking mandarin during the reign of Lý Huệ Tông and Lý Chiêu Hoàng. After the overthrow of the Lý Dynasty by Trần Thủ Độ, Trần Thừa's second son Trần Cảnh was enthroned as Trần Thái Tông, the first emperor of the Trần Dynasty. Being the Emperor's father, Trần Thừa was honoured by the title Retired Emperor as Trần Thái Tổ (陳太祖) and thus he became the first retired emperor of the Trần Dynasty and the only one who had not held the throne.
On the First Tier, Vietnam is divided into 58 provinces and 5 municipalities. Municipalities are the highest-ranked cities in Vietnam. Municipalities are centrally-controlled cities and have special status equal to the Province.
Phat phrik khing or pad prik king is a type of Thai curry that is drier than other Thai curries such as red curry as it is fried in oil and does not contain liquid coconut milk. Sometimes, instead of, or in addition to frying oil, coconut milk is heated until it turns to oil for added taste.
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.
Thapthim krop is one of the most famous Thai desserts, which is made of cubes of water chestnuts in syrup coated with red food coloring. This dessert is known as "pomegranate seeds" or "rubies" because of its appearance. It is usually eaten with coconut milk and ice cubes.
Kluai buat chi or banana in coconut milk is a Thai dessert. Bananas are simply cooked in a mixture of coconut milk and coconut cream to create a flavorful dessert. Usually, Kluai buat chi is composed of two batters, one salty and one sweet, both of which are cooked in a pot.
Khao mak, also known as Thai Fermented Sweet Rice Dessert is an ancient Thai dessert for adults, as it has a touch of natural alcohol.
Bua loi or bua loy is a Thai dessert, made with glutinous rice flour, coconut milk and sugar.
Mango sticky rice is a traditional Thai dessert made with glutinous rice, fresh mango and coconut milk, and eaten with a fork, 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, India and Bangladesh. 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 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.
Khanom Khai also known as Khanom Boo Lhoo is a Thai dessert. It becomes a popular Thai snack because of the size and its palatable taste. “Khanom” means dessert and “Khai” means egg. Khanom Khai is made from egg, sugar and flour. It is crispy on the outside and soft on the inside. The taste of the dessert is similar to cake, whereas its texture is rougher because of the different types of flour and the different proportion of ingredients. Traditional Khanom Khai has the scent of egg after baking in charcoal stove.
Khanom mo kaeng is a traditional Thai dessert. It is similar to an egg custard or a kind of flan. Khanom mo kaeng is made with coconut milk, eggs, palm sugar, white sugar, salt, shallots and a bit of oil. There are different variations of khanom mo kaeng. The kind of starch that is used is usually taros, but sometimes are used hulled mung beans, lotus seeds, sweet potatoes, or other starches.
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.
Khanom sot sai, also known as khanom sai sai, is a Thai dessert with a sweet filling. It is made up of coconut and palm sugar, and the filling is covered with steamed flour mixed with coconut cream. It was used at Thai wedding ceremonies in ancient times. It is traditionally packed by wrapping in a banana leaf.
Khanom bodin is a traditional Thai Muslim cake, believed to have originated from Portuguese desserts like other Thai desserts such as Thong muan, Thong yip, Thong yod, Foi thong, Luk chup, Khanom mo kaeng or Khanom farang kudi chin.
Khanom khai pla is a type of Thai dessert. It can be considered as a rare and little known dessert.
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