Processing of Fried Thua Paep: A Case Study of Ban Payang Community, Village No. 4, Tha Ngio Subdistrict, Mueang District, Nakhon Si Thammarat Province

Abstract

This article aims to 1) study the methods of processing fried mung bean cakes, 2) examine the problems associated with processing fried mung bean cakes, and 3) explore ways to promote the processing of fried mung bean cakes. The qualitative research utilized tools such as interviews with key informants, specifically selected from owners of recipes, successors, local scholars who make Thai desserts, and community leaders, totaling 6 individuals, and employed descriptive analysis. The study found that 1) the methods for making fried mung bean cakes are as follows: (1) preparation of materials and equipment that can be adapted to the lifestyle and culture of the community, (2) preparation of the dough using local wisdom that has been passed down, such as the use of traditional mortars for grinding the dough, (3) making the filling using mung beans and coconut, and (4) frying, starting with preparing the fire to heat the oil and frying, turning them over to ensure even cooking with a crispy exterior and soft interior. 2) The problems encountered in making fried mung bean cakes include: (1) issues related to the storage of ingredients and preservation, as the cakes do not contain preservatives, causing the dough and filling to spoil easily if not stored properly, (2) problems in the processing of the cakes, such as frying too many cakes at once, causing them to stick together, and (3) issues with the preservation of the cakes, which have a short shelf life due to the presence of oil and lack of preservatives, leading to a rancid smell when stored for too long. 3) Recommendations for promoting the production of fried mung bean cakes include: (1) creating job opportunities and additional income by teaching cake-making, thus creating career opportunities and supplementary income, (2) skills in professional practice and enhancing career development, focusing on maintaining quality and taste standards, production planning, and cost management, and (3) exchanging knowledge and disseminating the acquired knowledge by showcasing the cakes at various events and producing videos to teach modern cake-making methods.