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Roti sai mai is an Indian Muslim-influenced dessert served by wrapping cotton candy in sweet roti. The rolling floss or cotton candy is thin, silky strings of spun sugar, found in a variety of hues. The roti (flatbread) is very thin and made from white or colored flour; green flour colored using pandan leaves. Sesame is often sprinkled on the top.
Roti sai mai: โรตีสายไหม An extremely sweet kind of cotton candy which is wrapped inside small, thin pancakes. Ruam mit รวมมิตร A chilled sweet snack/dessert with a mix of ingredients, such as sweetened chestnuts, jackfruit, lotus root, tapioca, and lot chong, in sweetened coconut milk. Sangkhaya fak thong
Some of these dishes are also a part of other cuisines. The word "khanom" (Thai: ขนม), refers to snack or dessert, presumably being a compound between two words, "khao" (ข้าว), "rice" and "khnom" (หนม), "sweet". The word "khanom" in the Thai sense is snack or sweet food made from flour. [2]
From Rumson to Long Beach Island, nearly a dozen Shore restaurants made Yelp's "Best Restaurants in New Jersey" list. 11 Shore restaurants named to Yelp's 'Best Restaurants' list Skip to main content
Roti sayur, stuffed with shredded or sliced vegetables; Roti salad, raw shredded vegetables rolled up with a piece of roti; Roti tissue/roti tisu, a tissue-paper-thin and flaky roti, usually with sprinkled sugar and condensed milk. Also called roomali roti, from roomal (Hindi, meaning 'handkerchief'). Roti kaya, with kaya spread
Originally opened in 1978 by Phin and Phac Nguyen, [1] Mai's was the first restaurant in Houston to feature Vietnamese cuisine. [3] The couple named the restaurant after their daughter, who took over the business in 1990. [1]
Khao soi Mae Sai, with (minced) pork and curdled blood, is a Thai variant that does not contain coconut milk or curry but uses the same sauce as in nam ngiao. A Muslim style khao soi nuea (beef khao soi ), Chiang Mai , Thailand.
Khao mak (Thai: ข้าวหมาก, pronounced [kʰâw màːk]), also known as "Thai fermented sweet rice dessert", is a Thai dessert. The sticky rice used to prepare khao mak is fermented for several days, resulting in an alcohol content of just over one percent. It has a noticeable alcohol flavor with a sweet taste and is often packaged ...