Van Esterik, Penny (2008). Food Culture of Southeast Asia. Greenwood Press. p. 15. ISBN978-0-313-34419-0. «Indianization brought the coconut-milk style of Southeast Asian curries to Burma; curries once popular only in the courts are now considered to be characteristic of particular national cuisines. Indianization continued indirectly in the fifteenth century as Khmer cooks brought Indian-style coconut-based curries and boiled red and white sweets, used in Brahmanstyle rites of passage from Angkor Wat to Ayuttaya, and reintroduced them back into Khmer palace kitchens as Siamese armies ravaged parts of Cambodia.»
