| Type | Pastry |
|---|---|
| Place of origin | Tibet |
| Main ingredients | Barley grain, yeast, tsampa, dry curd cheese, wild ginseng and brown sugar |
In Tibetan cuisine, gundain is a type of pastry made from barley grain and yeast (fermented into a light barley beer), with tsampa, dry curd cheese, wild ginseng, and brown sugar. [1] This pastry is often served during the Tibetan New Year and Losar as a starter.
See also
References
- ^ Li, Tao; Jiang, Hongying (2003). Tibetan customs. 五洲传播出版社. p. 37. ISBN 978-7-5085-0254-0. Retrieved 5 August 2011.
| Type | Pastry |
|---|---|
| Place of origin | Tibet |
| Main ingredients | Barley grain, yeast, tsampa, dry curd cheese, wild ginseng and brown sugar |
In Tibetan cuisine, gundain is a type of pastry made from barley grain and yeast (fermented into a light barley beer), with tsampa, dry curd cheese, wild ginseng, and brown sugar. [1] This pastry is often served during the Tibetan New Year and Losar as a starter.
See also
References
- ^ Li, Tao; Jiang, Hongying (2003). Tibetan customs. 五洲传播出版社. p. 37. ISBN 978-7-5085-0254-0. Retrieved 5 August 2011.
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