"through their Malibu-Kahlúa International subsidiary in 2005. It was sold to Illva Saronno in July 2009. Following the sale, Chivas Brothers produced it for Saronno before production was transferred to Illva Saronno's distillery in Saronno, Italy. Bacardi U.S.A., Inc. distributed it in the U.S. for Saronno. As of Aug. 1, 2012, Kobrand became the distributor. It can be consumed pure and with ice, but is also frequently used as an ingredient for cocktails (of which the Espresso Martini is popular), with coffee. It may also be mixed with milk and ice. Some cocktails include Tia Espresso Martini, Dark Tia made"
"Tia Maria Tia Maria is a dark liqueur made originally in Jamaica using Jamaican coffee beans. The main flavour ingredients are coffee beans, Jamaican rum, vanilla, and sugar, blended to an alcoholic content of 20%. The historical fable of its origins dates it to the 18th century. A young Spanish girl was forced to flee Jamaica, and the family plantation during a conflict. She was accompanied by a sole servant who carried a bit of jewelry and the recipe for the family liqueur. In honor of the woman's help, the girl named the liqueur ""Tia Maria"" (""tia"" is Spanish for"
"Maria-mole Maria mole (; literally, ""limp Mary"") is a dessert popular in Brazil that is similar to a marshmallow. Maria mole's base ingredients are sugar, gelatine and egg whites. It is usually covered in grated coconut and made without the addition of any other flavors, although there are variations. The dessert was created by Antonio Bergamo, a Brazilian candy maker of Italian descent . While trying to use leftover egg whites, he managed to make a firm meringue and decided to add gelatine to it. After the meringue was cool, he noted that it hadn't gotten as firm as he"
"expected, and called it Maria Mole (""soft"" or ""limp"" Mary). Maria-mole Maria mole (; literally, ""limp Mary"") is a dessert popular in Brazil that is similar to a marshmallow. Maria mole's base ingredients are sugar, gelatine and egg whites. It is usually covered in grated coconut and made without the addition of any other flavors, although there are variations. The dessert was created by Antonio Bergamo, a Brazilian candy maker of Italian descent . While trying to use leftover egg whites, he managed to make a firm meringue and decided to add gelatine to it. After the meringue was cool,"
"Thai royal craftsmanship. The original recipe of Chor Muang contained with a sweet filling and later was developed with the savory filling. The name ‘Chor Muang’ means violet bouquet, it came from the appearance of a number of flowers in a plate arrangement. The exterior batter is made from rice flour, arrowroot flour, and tapioca flour stirred together in a brass pan. The violet color of the exterior batter comes from butterfly pea color mixed with a few drops of lime juice. Combined with seasoned meat filling, such as shrimp, fish, pork, or chicken fried with coriander root, garlic, and"
"the dish is cooked. Once it has reduced to a firm consistency, the bubbles barely break the surface, making it look like it is pulsating. ""Tibok-tibok"" is prepared similarly to ""maja blanca"". Carabao milk is traditionally mixed with a small amount of ""galapong"", ground glutinous rice that has been soaked overnight. It is flavored with a small amount of white sugar and ""dayap"" (key lime) zest. It is simmered at low heat while stirring continuously until the mixture thickens. It is immediately poured into a flat pan lined with greased banana leaves and allowed to cool. It can also be"
"and Silom (Convent alley) with Pan Road near Sri Maha Mariamman Temple or Phlapphla Chai near Wat Thepsirin in Pom Prap Sattru Phai, including Saphan Lueang near Hua Lamphong with Talad Phlu in Thonburi etc. Yong Tau Foo Yong tau foo (also spelled ""yong tao foo"", ""yong tau fu"", ""yong tau hu"" or ""yong tofu""; ""yentafo"" in Thailand) is a Hakka Chinese cuisine consisting primarily of tofu filled with ground meat mixture or fish paste. Variation of this food include vegetables and mushrooms stuffed with ground meat or surimi. Yong tau foo is eaten in numerous ways, either dry with"
"Khanom mo kaeng Khanom mo kaeng (, ) is a traditional Thai dessert. It is similar to an egg custard or a kind of flan. ""Khanom mo kaeng"" is made with coconut milk, eggs (either chicken or duck), palm sugar, white sugar, salt, shallots and a bit of oil. There are different variations of ""khanom mo kaeng"". The kind of starch that is used is usually taros, but sometimes are used hulled mung beans, lotus seeds, sweet potatoes, or other starches. Maria Guyomar de Pinha is the queen of Thai desserts during the Ayutthaya period. She created many desserts, some"
"Milo Dinosaur Milo Dinosaur or Milo Tabur is a Malaysian and Singaporean beverage, composed of a cup of iced Milo (a chocolate malt beverage) with undissolved Milo powder added on top of it. According to a reporter for ""The New Paper"", the ""Dinosaur"" in the beverage's name on its own means ""[a] heap of Milo or Horlicks powder on the iced drink"". Also known as ""milo-godzilla"" and ""ta-chiu"", The drink is made by adding a generous amount of undissolved Milo powder to a cup of iced Milo. The amount of powder added can be excessive or as little as a"
"Thai desserts had had flour, sugar or palm sugar and coconut as the main ingredients and Maria is credited with having introduced egg or yolk, refined sugar, soybean starch or cassava starch, as well as nuts, in her desserts. Angel hair or ""Fios de ovos"", also known in Thai as Foi Thong, are egg threads where yolks were drawn into thin strands and boiled in sugar syrup. Next, Thong Yip, which is a sweet made from egg, was developed from ""Trouxa de ovos"". They have a different external look, Thong Yip is pleated but Trouxa de ovos are rolled. Also,"
"Khao niao sangkhaya Khao niao sangkhaya () or Sticky Rice with Custard is a traditional Thai dessert. It is prepared with glutinous rice (commonly known as Sticky rice), egg custard and coconut milk. Khao niew sangkaya is served warm or either at room temperature. Khao Niew Sangkaya is also found in other countries in Southeast Asia such as Indonesia, Malaysia, Singapore and Philippines. Khao Niew Sangkaya comes in different recipes and taste depending on the variety of cultures. Sangkaya in Thailand was influenced by Portuguese cuisine. During the Ayutthaya period,1350-1767. Maria Guyomar de Pinha who was known as the Queen"
"Khanom mo kaeng is a sweet made from flour egg and coconut milk, is similar to Tigelada, a Portuguese traditional sweet that has rolled almond as main ingredient. During King Narai’s period, a version known as ""Khanom kumphamat"" () was served to the king in a pot which was made from precious metal. There is, however, some disagreement over Maria’s role in popularizing the desserts, Pridi Phitphumwithi claimed that some of the kinds of dessert attributed to Maria had been previously known by Siamese people. They had been named “Convent sweet” because they were cooked by the nuns in Portuguese"
"culture of other countries to suit their local condition. The ingredients or equipment included in food habits of Thai people made the new generation not be able to separate what is the real Thai dessert and what is adapted from the other food culture. For example the dessert that is made from egg yolk or baked came in to Siam in reign of King Narai by Maria Guyomar de Pinha or Thao Thong Kip Ma. Maria Guyomar was a Siamese woman of mixed Japanese-Portuguese-Bengali ancestry, she is known in Thailand for having introduced new dessert recipes in Siamese cuisine at"
"Haupia Haupia is a traditional coconut milk-based Hawaiian dessert often found at luaus and other local gatherings in Hawaii. Since the 1940s, it has become popular as a topping for white cake, especially at weddings. Although technically considered a pudding, the consistency of haupia closely approximates gelatin dessert and is usually served in blocks like gelatin. The traditional Hawaiian recipe for haupia calls for heated coconut milk to be mixed with ground ""pia"" (Polynesian arrowroot, ""Tacca leontopetaloides"") until the mixture thickens. Due to the lack of availability of arrowroot starch, some modern recipes for haupia substitute cornstarch. Haupia is very"
"are popularly eaten during special occasions and festivals, like Hari Raya. ""Mamón tostado"" is basically a cookie-like version of ""mamón"" (from Spanish ""tostado"", ""toasted""). It uses the same ingredients and is similarly airy, but it is baked until dry and crunchy. ""Puto mamón"" is regarded as a type of ""puto"" (steamed cake). It combines egg yolks, salt and sugar. A mixture of milk and water and another of flour are alternately mixed into the yolks, then egg whites are beaten and folded in before the dough is poured into muffin cups and steamed for 15 to 20 minutes. ""Taisan"" is"
"are influenced by Portuguese by Portuguese nuns. Nowaday, Thong Muan ingredients change by individual recipes but in the traditional way are rice flour, coconut milk, and eggs that come seasoned with black sesame seed. Mix all the ingredients together then put in on Thong Muan mold pan. Wait until it is cooked then turn it so that both sides are cooked. Lastly, rolls it before removing from the pan. Thong Muan is often sold at OTOP(One Tambon One Product) shops and sometime along the roadside and some Thai style coffee shop. Thong Muan is popular for export to HongK0ong, Japan,"
"(Bau: a prominent island and village of the Kubuna Confederacy in the province of Tailevu). Yaqona is consumed seated on a rectangular Pandanus mat. At one end is a Tanoa (wooden or clay mixing bowl). The front area has Magimagi (coconut fiber rope) and cowry shells attached to the Magimagi. This rope is laid out toward the chief, while next to the chief will be his spokesman and other senior men. Behind the Tanoa will generally be three people: one mixing and two to serve and gather water as needed. Once the person mixing has all he needs in front"
"cilantro, lime juice, fish sauce, and other ingredients. Khao niao is also used as an ingredient in desserts. Khao niao mixed with coconut milk can be served with ripened mango or durian. ""Khao tôm"" (Lao:ເຂົ້າຕົ້ມ) is a steamed mixture of ""khao niao"" with sliced fruits and coconut milk. In Malaysia, glutinous rice is known as pulut. It is usually mixed with santan, coconut milk in English, along with a bit of salt to add some taste. It is widely used during the Raya festive seasons as traditional food, such as: In Thailand, glutinous rice is known as ""khao niao"" (;"
"and used as offerings in Hindu rituals. ""Rosh-malai"" are small ""rashgollas"" in milk base. ""Khaja"" deep fried sweets are made from wheat flour and ""ghee"", with sugar and sesame seeds as the coating. ""Mua"" is made with rice flakes and jaggery. Hawai'i ""Mithai"" is made with sugar and given various forms. ""Chhana"" is fresh, unripened curd cheese made from water buffalo milk. ""Chhanar jilapi"" is similar to regular jalebi except that they are made with ""chhana"". ""Khir"" is a rice pudding made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar. It is flavoured with cardamom, raisins,"
"Tong Muan sot., n.d., para1)<br> Thong muan sot Thong muan sot () is a Thai snack. It is also known as Thai fresh rolled wafer. It contains the combination of the sweetness from coconut sugar, the saltiness and the mild scent from coconut milk, the soft texture of coconut meat and a little bit of crispness from roasted black sesame. Originally, it has pale-yellow color. In some recipes, ""thong muan sot"" is greenish, as of the added Pandan into the mixture to make it more scented and sweet. The dessert is said to be created since the Ayutthaya era (1350–1767),"
"of Tiramisu; these examples more closely resemble variations of trifle. Numerous variations of Tiramisu exist. Some cooks use other cakes or sweet, yeasted breads, such as ""panettone"", in place of ladyfingers. Other cheese mixtures are used as well, some containing raw eggs, and others containing no eggs at all. Marsala wine can be added to the recipe, but other liquors are frequently substituted for it in both the coffee and the cheese mixture, including dark rum, Madeira, port, brandy, Malibu, or Irish cream and especially coffee-flavoured liqueurs such as Tia Maria and Kahlúa. Disaronno is also often used to enhance"
"Meanwhile, there are also sweeteners, for example avocado, ""kamura odu"" (edible oil from the bark of a certain tree) and sesame oil added at the table. Black Harmony (Arua), a Lugbara music duo sing about ""ala/ anyu"" (groundnut/ simsim paste, also known as ""odii"" by the Acholi) in their song ""Adia"". The singing voice tells his woman named ""Adia"" to prepare for him ""mutere"" (Sliced and sun-dried cassava or potatoes) plus a side dish of either ""atra bi"", ""awu bi"", ""pala bi"", ""agobi"" or ""dodo"" and sweeten it with a little ""ala"" and ""ai"" (salt). Sometimes, chicken is marinated in"
"""ulu"", ""talia"", ""launini'u"" and ""aloalovao"". ""Fau"": ""ulu"", ""fau"", ""niu"", and ""uagani"" ""Aso"" and ""paeso"": ""niuvao"", ""ulu"", ""matomo"" and ""olomea"" The ""auau"" and ""talitali"" use ""ulu"" and the ""so'a' used both ""ulu"" and ""niu"". The completed, domed framework is covered with thatch (""lau"" leaves), which is made by the women. The best quality of thatch is made with the dry leaves of the sugarcane. If sugarcane leaf was not available, the palm leaves of the coconut tree was used in the same manner. The long, dry leaves are twisted over a three-foot length of ""lafo"", which are then fastened by a"
"prominent in Malaysia, and in fact, originated from Malaysian Indian food stalls . Milo Dinosaur Milo Dinosaur or Milo Tabur is a Malaysian and Singaporean beverage, composed of a cup of iced Milo (a chocolate malt beverage) with undissolved Milo powder added on top of it. According to a reporter for ""The New Paper"", the ""Dinosaur"" in the beverage's name on its own means ""[a] heap of Milo or Horlicks powder on the iced drink"". Also known as ""milo-godzilla"" and ""ta-chiu"", The drink is made by adding a generous amount of undissolved Milo powder to a cup of iced Milo."
"one-half cup of milk in a pot over heat. Sugar may be added at this point or after. Ginger is then grated into the mixture followed by adding a ""tea masala"". Although the ingredients may vary from region to region, ""tea masala"" typically consists of cardamom powder, cinnamon powder, ground cloves, ginger powder, and pepper powder. The mixture is brought to a boil and 1 teaspoon of loose black tea is added. The ""chai"" is immediately taken off the heat, covered, and allowed to sit for about 10 minutes to allow the black tea to infuse into the ""chai"". The"
"to their better-known apple pies. Haupia Haupia is a traditional coconut milk-based Hawaiian dessert often found at luaus and other local gatherings in Hawaii. Since the 1940s, it has become popular as a topping for white cake, especially at weddings. Although technically considered a pudding, the consistency of haupia closely approximates gelatin dessert and is usually served in blocks like gelatin. The traditional Hawaiian recipe for haupia calls for heated coconut milk to be mixed with ground ""pia"" (Polynesian arrowroot, ""Tacca leontopetaloides"") until the mixture thickens. Due to the lack of availability of arrowroot starch, some modern recipes for haupia"
"a usual everyday food, but one made as offerings for sacred days such as the Bear Festival (""iomante"") and Ancestors’ Festival (""icarup""). Usual ingredients were proso millet (""mankul""), foxtail millet (""munchiro""), and rice (""siamam""), though ""sito"" made with proso millet were considered the correct form. Over the years, other ingredients were added such as pumpkin (""kabocha""), and potato (""imo""). Similar to the Japanese ""kusamochi"", the Ainu also made ""sito"" which mixed in Japanese mugwort (""noya""). Their flavor was enjoyed as reminiscent of spring. Making Sito ""Sito"" that were meant to be offerings were placed as is in ceremonial lacquerware boxes"
"used to eat it without any other toppings, but nowadays ""o-eo"" was adapted and developed to eat with shaved ice with Toppings, such as boiled red bean, grass jelly and red syrup. ""O-eo"" can be found in Phuket and mostly in Phuket old towns. On Thalang and Krabi roads. ""O-eo"" is made to order. You can choose the topping by yourself. Red-White means ""o-eo"" with red beans. White-Black means ""o-eo"" with black jelly grass and White-Red-Black means to put in everything. O-eo O-eo () is a Southern Thai shaved ice dessert with sweet toppings such as red bean, sweet syrup,"
"Uirō Uirō (Japanese: , , ), also known as , is a traditional Japanese steamed cake made of rice flour and sugar. It is chewy, similar to ""mochi"", and subtly sweet. Flavors include azuki bean paste, green tea (matcha), ""yuzu"", strawberry and chestnut. Nagoya is particularly famous for its ""uirō"", and there are other regional versions, notably in Yamaguchi and Odawara, although Odawara's ""uirō"" is better known as a medicine. It can be purchased in traditional Japanese confectionery shops throughout Japan. ""Uirō"" was originally the name of a medicine in the Muromachi period (1336–1573). References to ""uirō"" as a confection"
"Thong muan Thong muan (, meaning ""rolled gold"") is a Thai snack, similar to the French pirouline. ""Thong muan"" is a crispy wafer that comes in cigar-shaped form. Its origins was influenced by the Portuguese. Due to its name, Thai people present ""thong muan"" as a gift, symbolizing wishes for wealth. ""Thong muan"" is mentioned in the ""Kap He Chom Khrueang Khao Wan"" poem from the King Rama II era (1767 – 1824). In King Rama2 Era, Thailand mostly interacted with the eastern and western countries. Thailand has also received dessert recipe from the eastern and western countries. Thong Muan"
"convents. Other critics claim that even though a large array of Siamese desserts are claimed to have been invented by Maria, only two kinds of dessert —Foi thong and Thong yip— can be fully said to be the fruit of her own skill. The role of Maria Guyomar is featured in the 2018 historical drama TV series ""Love Destiny"" (original title ""Bupphesanniwat""). She is portrayed by the Anglo-Thai actress Susira ""Susi"" Naenna. Maria Guyomar de Pinha Maria Guyomar de Pina or Thao Thong Kip Ma (; 1664 – 1728), also known as ""Maria Guiomar de Pina"", ""Dona Maria del Pifia"""
"Maria Guyomar de Pinha Maria Guyomar de Pina or Thao Thong Kip Ma (; 1664 – 1728), also known as ""Maria Guiomar de Pina"", ""Dona Maria del Pifia"" or as ""Marie Guimar"" and ""Madame Constance"" in French, was a Siamese woman of mixed Japanese-Portuguese-Bengali ancestry who lived in Ayutthaya in the 17th century. She became the wife of Greek adventurer Constantine Phaulkon. Maria Guyomar is known in Thailand for having introduced new dessert recipes in Siamese cuisine at the Ayutthaya court. Some of her dishes were influenced by Portuguese cuisine, especially egg yolk-based sweets such as ""foi thong"" (""golden threads"")"
"51. Mithi (মিথি), 52. Maloi (মালৈ), 53. Muni (মুনি), 54. Mathlai (মাথলাই), 55. Mothrong/Mosrong (মথৰং/মচৰং), 56. Phangchong/Pamchong/Phangsong/Phamsong (ফাংচং/পামচং), 57. Pulu (পুলু), 58. Puru/Pu (পুৰু/পো), 59. Radu (ৰাদু), 60. Rongkhoi (ৰংখই), 61. Taram (তৰম). Festivals constitute a significant part of the culture of the Tiwa people. There are many festivals of Tiwa tribes. Tiwa people celebrate several occasions and festivals. The main festivals of the Tiwa tribes are: Three ""Pisu"" (Bihu), ""Borot utsav"", ""Sogra phuja"", ""Wansuwa"", ""Jonbeel Mela"", ""Kabla"", ""Langkhon Phuja"", ""Yangli Phuja"" etc. In the festivals the Tiwa communities sing two types of songs. These are: 1) Lo Ho La"