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Part 2 of the livestream that has been edited down. We are with Chef Natawat Noinith of the Thai Consul General Residence who is showing us how to make Thai “bird dumplings” and a stuffed coconut pudding or “kanom sod sai” dessert. Insertion.
Special thanks to the Thai Trade Center Vancouver for sponsoring this livestream.
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INGREDIENTS FOR KANOM SOD SAI:
Filling:
- 250 g grated coconut
- 200 g palm sugar
- ¼ cup jasmine water
- ¼ teaspoon salt
Wrapper for filling:
- ½ cup Glutinous rice flour
- ½ cup black glutinous rice flour
- Water, as needed
Coconut cream:
- ¾ cup rice flour
- 3 cup coconut milk
- ½ teaspoon salt
INGREDIENTS FOR BIRD DUMPLINGS:
Filling:
- 260 g minced pork
- 15 g paste of garlic, cilantro root, white peppercorn
- 100 g palm sugar
- 25 g fish sauce
- 5 g oil
Dough:
- 1 cup rice flour
- 1 cup glutinous rice flour
- 1 tablespoon potato starch
- 1 tablespoon arrowroot starch
- 280 g coconut milk
- 10 g coconut oil
- Extra for kneading: ¼ cup potato starch ¼ cup rice flour
