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" ขนมจีบนก and a stuffed coconut pudding or "kanom sod sai" ขนมสอดใส้.
Special thanks to the Thai Trade Center Vancouver for sponsoring this livestream.
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IF YOU LIKE THIS VIDEO, ALSO CHECK OUT:
- Part 1, LIVE Fruit Carving Demo by Chef Farm: https://youtu.be/gx1S-ETzIWk
- Watch the Full Length Livestream: https://youtu.be/I1lvjsopgW4
INGREDIENTS FOR KANOM SOD SAI:
Filling:
- 250 g grated coconut
- 200 g palm sugar
- ¼ cup jasmine water
- ¼ teaspoon salt
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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
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