Tu (cake), the Glossary
In Tibetan cuisine, Tu is a cheese cake, made with yak butter, brown sugar and water, made into a pastry.[1]
Table of Contents
9 relations: Brown sugar, Cheesecake, Flour, List of pastries, List of Tibetan dishes, Tibet, Tibetan cuisine, Water, Yak butter.
- Cheesecakes
- Tibetan pastries
Brown sugar
Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses.
Cheesecake
Cheesecake is a dessert made with a soft fresh cheese (typically cottage cheese, cream cheese, quark or ricotta), eggs, and sugar. Tu (cake) and Cheesecake are Cheesecakes.
Flour
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds.
List of pastries
The following is a list of pastries, which are small buns made using a stiff dough enriched with fat.
See Tu (cake) and List of pastries
List of Tibetan dishes
This is a list of Tibetan dishes and foods.
See Tu (cake) and List of Tibetan dishes
Tibet
Tibet (Böd), or Greater Tibet, is a region in the western part of East Asia, covering much of the Tibetan Plateau and spanning about.
Tibetan cuisine
Tibetan cuisine includes the culinary traditions and practices of the Tibetan people in the Tibet region.
See Tu (cake) and Tibetan cuisine
Water
Water is an inorganic compound with the chemical formula.
Yak butter
Yak butter (also known as "dri butter" or "su oil" འབྲི་མར།, 酥油) is butter made from the milk of the domestic yak (Bos grunniens).
See also
Cheesecakes
- Cheesecake
- Chhena poda
- Eierschecke
- Enyucado
- Flaó
- Japanese cheesecake
- Ostkaka
- Placenta cake
- Tu (cake)
- Ube cheesecake
Tibetan pastries
- Gundain
- Tu (cake)
- Yurla (dish)