 | |
| Alternative names | Chor muang |
|---|---|
| Type | Snack |
| Place of origin | Thailand |
| Region or state | Central Thailand |
| Created by | Thai Royal Kitchen |
| Serving temperature | Warm |
| Main ingredients | Garlic, pepper, coriander roots, vegetables, chicken, pork |
Cho muang or chor muang (Thai: ช่อม่วง, pronounced [t͡ɕʰɔ̂ː mûa̯ŋ]), sometimes referred to as "Thai flower dumpling", is a traditional Thai savory snack. Its existence has been documented since the reign of King Rama II, where it is mentioned in the Kap He Chom Khrueang Khao Wan poem. Cho muang is regarded as an ancient royal dish and is often recognized by its carved flower-shaped appearance and indigo coloring from the anchan (butterfly pea) flower. The steamed dumpling is formed into a flower-shape and contains either a salty or sweet filling. It is then served with lettuce, coriander and chili. The original recipe of cho muang contained a sweet filling and was later developed with the savory filling. The name cho muang means 'violet bouquet' in the Thai language. The name comes from the appearance of several flowers in a traditional 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 a butterfly pea color mixed with a few drops of lime juice. A seasoned meat filling, such as shrimp, fish, pork, or chicken, is fried with coriander root, garlic, and pepper until dry. The filling is then coated with batter and molded into the shape of a flower using tweezers to create the petal shapes of a flower before being steamed. After the steaming process, the dumplings are sprayed with fresh coconut milk to honor their original creation as a sweet snack.
Because the delicate process of creating the intricate flower shape requires time-consuming craftsmanship, and due to the limited amount of time it can remain moist, cho muang has become rare to find in a typical Thailand market. Cho muang is now only often found in special dessert houses.