Monthly Archives: February 2017

Besan flour and Burmese chickpea tofu

Yesterday I had an exciting new food experience with a starch jelly common in Myanmar. There it is commonly referred to as “tofu” တိုဖူး, though it isn’t made from soy or processed in the ways in which beans are fermented … Continue reading

Posted in - Featured Food Discoveries, - Featured Markets, - Recipes, Myanmar/Burmese food | Tagged , , , , , , , , , | Leave a comment