| Type | Pastry |
|---|---|
| Place of origin | Tibet |
| Main ingredients | Barley grain, yeast,tsampa, drycurd cheese, wildginseng andbrown sugar |
InTibetan cuisine,gundain is a type of pastry made frombarley grain and yeast (fermented into a light barley beer), withtsampa, drycurd cheese, wildginseng, andbrown sugar.[1] This pastry is often served during theTibetan New Year andLosar as a starter.[citation needed]
