Type Pastry | Place of origin Tibet | |
Main ingredients Barley grain, yeast, tsampa, dry curd cheese, wild ginseng and brown sugar Similar Bichon au citron, Blachinda, Pevarini, Ciarduna, Belokranjska povitica | ||
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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. This pastry is often served during the Tibetan New Year and Losar as a starter.
References
Gundain Wikipedia(Text) CC BY-SA