Mamuang kuan: Difference between revisions
Content deleted Content added
Removing "Mamuang_guan.jpg", it has been deleted from Commons by ~riley because: No permission since 17 May 2016 - Using VisualFileChange.. |
rm per WP:NOTCOOKBOOK |
||
| Line 17: | Line 17: | ||
}} |
}} |
||
'''''Mamuang kuan''''' ({{lang-th|มะม่วงกวน}}, {{IPA-th|má.mûang kūan}}), also referred to as '''preserved mango''' or '''mango leather''', is traditional Thai sweet. It is a preparation of dried [[mango]] in [[fruit leather]] form. ''Mamuang kuan'' shape is slender and delicate, and the color is filigree gold. It is chewy and sometimes people make the ''mamuang kuan'''s shape to be like a circle, flower or spiral. ''Mamuang kuan'' is a dessert that used the |
'''''Mamuang kuan''''' ({{lang-th|มะม่วงกวน}}, {{IPA-th|má.mûang kūan}}), also referred to as '''preserved mango''' or '''mango leather''', is traditional Thai sweet. It is a preparation of dried [[mango]] in [[fruit leather]] form. ''Mamuang kuan'' shape is slender and delicate, and the color is filigree gold. It is chewy and sometimes people make the ''mamuang kuan'''s shape to be like a circle, flower or spiral. ''Mamuang kuan'' is a dessert that used the old method of preparation. |
||
== History == |
|||
Mamuang guan is an ancient dessert have been known for centuries. In the past, when the mango ripe and it is unable to eat, people use food preservation method to preserve the mango for their children. Moreover, people in Ayutthaya[[Ayutthaya Kingdom|Ayutthaya]] is the first one that made mamuang guan to sell in plastic package. |
|||
== Ingredients and preparation == |
|||
1. Mango – use local mango |
|||
2. Granulate sugar |
|||
3. Crystalline sugar |
|||
4. Alum |
|||
5. Salt |
|||
6. Water |
|||
== Cooking Method == |
|||
To begin with, use dry mango and slice out the shell of the mango and place the mango into the alum water for 3–5 minutes. After that, chop the mango into small pieces and put it in the pan, then add the granulated sugar, crystalline sugar and water. Next, stir the mango with the ingredient for 1–2 hours. During the stir process, add the alum after half an hour passed. When it is done, put it in a plate. |
|||
---- |
|||
== References == |
|||
# โครงการพัฒนาฐานข้อมูลภูมิปัญญาท้องถิ่นจังหวัดพระนครศรีอยุธยาและจังหวัดใกล้เคียงบนเครือข่ายอินเทอร์เน็ต http://ilwc.aru.ac.th/Contents/FoodThai/FoodThai9.htm |
|||
2. Wikipedia site [[:th:มะม่วงกวน|[[:th:มะม่วงกวน|มะม่วงกวน]]]] |
|||
3. เทคโนโลยีชาวบ้าน http://www.technologychaoban.com/news_detail.php?tnid=1686 |
|||
[[Category:Thai snack foods]] |
[[Category:Thai snack foods]] |
||
Revision as of 07:57, 25 October 2016
 | This article needs additional citations for verification. (May 2016) |
| Course | Dessert |
|---|---|
| Place of origin | Thailand |
| Created by | People in Ayutthaya period |
| Serving temperature | At room temperature |
| Main ingredients | Mango |
Mamuang kuan (Thai: มะม่วงกวน, Thai pronunciation: [má.mûang kūan]), also referred to as preserved mango oder mango leather, is traditional Thai sweet. It is a preparation of dried mango in fruit leather form. Mamuang kuan shape is slender and delicate, and the color is filigree gold. It is chewy and sometimes people make the mamuang kuan's shape to be like a circle, flower or spiral. Mamuang kuan is a dessert that used the old method of preparation.