Khanom phing explained
| Khanom phing |
| Alternate Name: | ขนมผิง |
| Country: | Thailand |
| Creator: | Maria Guyomar de Pinha |
| Year: | 17th century |
| Course: | Dessert |
| Main Ingredient: | Tapioca flour, coconut milk, and egg yolk |
| Serving Size: | 100 g |
| Similar Dish: | Cookie |
Khanom phing (Thai: ขนมผิง, in Thai pronounced as /kʰā.nǒm pʰǐŋ/) is a round Thai cookie consisting of tapioca flour, coconut milk, and egg yolk.[1] [2]
History
Khanom phing is believed to have been introduced to Thailand by the Portuguese in the 17th century.[1]
See also
External links
- เด็กหญิง อินทิรา กุณวงษ์. (2009, December 18). ขนมผิง. Retrieved October 15, 2014 https://www.l3nr.org/posts/327440
- Thailand: Khanom Phing. Retrieved October 15, 2014 http://globalcookies.blogspot.com/2008/01/thailand-khanom-phing.html
Notes and References
- Book: Timothy G. Roufs. Kathleen Smyth Roufs. Sweet Treats around the World: An Encyclopedia of Food and Culture. 29 July 2014. ABC-CLIO. 978-1-61069-221-2. 332–.
- http://globalcookies.blogspot.com/2008/01/thailand-khanom-phing.html, Thailand: Khanom Phing,2008
