LIVE Royal Thai Cooking Demo!

Published: Sep 10, 2020 · Modified: Apr 7, 2021 by Chongchitnant Pollen · This post may contain affiliate links

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