ขนมเปียกปูน
Thai
Etymology
From ขนม (kà-nǒm, “sweets”) + เปียก (bpìiak, “to be dampened (with)”) + ปูน (bpuun, “limewater”), literally “limewater-dampened sweets”.
Pronunciation
| Orthographic | ขนมเปียกปูน kʰ n m e p ī y k p ū n | |
|---|---|---|
| Phonemic | ขะ-หฺนม-เปียก-ปูน kʰ a – h ̥ n m – e p ī y k – p ū n | |
| Romanization | Paiboon | kà-nǒm-bpìiak-bpuun |
| Royal Institute | kha-nom-piak-pun | |
| (standard) IPA(key) | /kʰa˨˩.nom˩˩˦.pia̯k̚˨˩.puːn˧/(R) | |
Noun
ขนมเปียกปูน • (kà-nǒm-bpìiak-bpuun)
- a dessert made from a mixture of rice flour and burnt coir powder stirred in a heated container together with sugar, coconut milk, and limewater, and left thickened, often cut in a rhombus shape
Derived terms
- สี่เหลี่ยมขนมเปียกปูน (sìi-lìiam-kà-nǒm-bpìiak-bpuun)
Further reading
- “ขนมเปียกปูน” in Thai Dictionary Project (TDP) (UC Berkeley 1964) (plus additional data from the Royal Institute of Thailand (RI) and NECTEC's LEXITRON project (LEX)). Searchable online at SEAlang.net.