Khanom met khanunUmavijani, M. (2000). Facets of Thai Cultural Life. Bangkok: Kurusapa. p. 186. (alternative spelled: med khanoon,Suwannapanich N. (2001). Dictionary of Sweets English-Thai. พจนานุกรมขนมนมเนยและไอศกรีม อังกฤษ-ไทย (in Thai). Bangkok: Foundation for Children. p. 114. med khanun,Goldstein, D. and Mintz, S. (2015). The Oxford Companion to Sugar and Sweets. New York: Oxford University Press. p. 735. Phlainoi, S. and Office of the National Culture Commission Thailand. (1982). Sorties Into Thai Cultural History. Bangkok: Ministry of Education. p. 75. International Potato Center User's Perspective with Agricultural Research and Development. (1991). Sweet Potato Cultures of Asia and South Pacific. Proceedings of the 2nd Annual UPWARD International Conference : April 2-5, 1991, SEARCA Auditorium, UPLB Campus, College, Laguna, Philippines. Los Banos, California: The International Potato Center (CIP). p. 243. met khanoon; ) is traditional Thai dessertShurtleff, William R. (1996). Soy Fiber and Dietary Fiber: Bibliography and Sourcebook, A.D. 1445 to 1995: Detailed Information on 633 Published Documents (extensively Annotated Bibliography), 203 Commercial Soy Fiber Products, 111 Original Interviews (many Full Text) and Overviews, 95 Unpublished Archival Documents from Cornell University. Washington, D.C.: Soyfoods Association of North America (SANA). p. 194. University of Illinois at Urbana-Champaign, College of Agriculture. "Chemical analysis (Med Khanoon)", International Agricultural Publications: INTSOY Series, 7(1974):99. Shurtleff, William R. and Aoyagi, A. (2011). History of Fermented Black Soybeans (165 B.C. To 2011): Extensively Annotated Bibliography and Sourcebook. Lofayette, California: Soyinfo Center. p. 285. dating back to the Ayutthaya period.The Fine Arts Department of Thailand. Silapakorn, 44(1)(2001):66. "ขนมที่กำเนิดในสมัยอยุธยา เช่น ทองหยิบ ทองหยอด ฝอยทอง เม็ดขนุน ..." [Desserts that originated in the Ayutthaya period such as thong yip, thong yot, foi thong, met khanun, ...] It is made from a mixture of sweet cooked bean and coconut paste, which is dipped in blended egg yolk and then dipped in hot syrup. The dessert has a yellow-golden appearance and is a bit soft and sticky when chewed. It is one of the nine auspicious Thai dessertsBangkok Metropolitan Administration, Bangkok City Library. Focus Bangkok [ส่องกรุง (in Thai)], 3(1)(2005):122 served in Thai wedding traditions (khan mak parade), religious observances and as a snack.
The technique of making khanom met khanun was influenced by Portuguese confectioners living in the European enclave in Siam after their arrival in 1516 ADKrondl, M. (2011). Sweet Invention: A History of Dessert. Chinago, Illinois: Chicago Review Press, Inc. p. 55. BangJun, O. "ข้างสำรับติมอร์-เลสเต: สากลกับท้องถิ่นและการย้อนกลับทางวัฒนธรรม" (Beside the Timor-Leste food table: Global vs. local and cultural reversal), Silapawattanatham, 43(11)(September 2022):60. in the reign of King Ramathibodi II of Ayutthaya. The Siamese people eventually adapted it into a Siamese dessert, especially after the arrival of Maria Guyomar de Pinha in Siam. She popularized the use of egg and sugar as major ingredients in desserts in the reign of King Narai The Great.Svasti, T. (M.R.). (1999). Thanadsri chi thang aroi Vol. II [ถนัดศรีชี้ทางอร่อย ชุด 2 (in Thai)]. Bangkok: Matichon. p. 113.
Etymology The term met khanun is a Thai word.Manufacture Française des Pneumatiques Michelin. (2019, 14 February). 9 Auspicious Thai Desserts. MICHELIN Guide. Retrieved on 15 May 2024. The word met () means 'stone, seed' and the word khanun () means 'jackfruit.'เม็ดขนุน. Thai2English. Retrieved on 15 May 2024. The term met khanun in Thai cuisines refers to a sweet, golden Thai dessert with an elliptical shape and a round lump, resembling a jackfruit seed. It is also associated with the belief of being successful in life and work when served in Thai traditions.
Alternative names for met khanun in English include "mock jackfruit seeds," "golden bean paste," "golden jackfruit seeds," "Thai jackfruit seed dessert," "mung bean yolks" and "Thai mung bean marzipan."
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