 | |
| Alternative names | ขนมผิง |
|---|---|
| Course | Dessert |
| Place of origin | Thailand |
| Created by | Maria Guyomar de Pinha |
| Invented | 17th century |
| Main ingredients | Tapioca flour, coconut milk, and egg yolk |
| Similar dishes | Cookie |
Khanom phing ( Thai: ขนมผิง, pronounced [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]
Evolution
 |
The original Khamon phing had a sweet taste, fragrant, brown color, and immediately melted in the mouth. It was different from today, as now the cookie has more colors such as pink, green, and yellow. In addition, the dessert is made harder than the original, due to needing protection from breaking when packed for sale. The original Khanom phing was packed in a small jar and adorned with ribbons to be given as a gift on New Year's Day.
See also
References
- ^ a b Timothy G. Roufs; Kathleen Smyth Roufs (29 July 2014). Sweet Treats around the World: An Encyclopedia of Food and Culture. ABC-CLIO. pp. 332–. ISBN 978-1-61069-221-2.
- ^ Thailand: Khanom Phing,2008
External links
- เด็กหญิง อินทิรา กุณวงษ์. (2009, December 18). ขนมผิง. Retrieved October 15, 2014 https://www.l3nr.org/posts/327440 Archived 2018-03-30 at the Wayback Machine
- Thailand: Khanom Phing. Retrieved October 15, 2014 http://globalcookies.blogspot.com/2008/01/thailand-khanom-phing.html
