In Tibetan cuisine, papza mogu is a dough shaped into balls with melted butter, brown sugar, and dry curd cheese. It gives a sweet and sour taste and is red in color.[1]
| Place of origin | China |
|---|---|
| Region or state | Tibet |
| Main ingredients | dough, butter, brown sugar, curd cheese |
See also
editReferences
edit- ↑ Li, Tao; Jiang, Hongying (2003). Tibetan customs. 五洲传播出版社. p. 36. ISBN 978-7-5085-0254-0. Retrieved 5 August 2011.
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