LIVE Royal Thai Cooking Demo!

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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 INGREDIENTS FOR KANOM SOD SAI:

Filling:

  • 250 g grated coconut
  • 200 g palm sugar
  • 1/4 cup jasmine water
  • 1/4 tsp salt

Wrapper for filling:

  • 1/2 cup Glutinous rice flour
  • 1/2 cup black glutinous rice flour
  • Water, as needed

Coconut cream:

  • 3/4 cup rice flour
  • 3 cup coconut milk
  • 1/2 tsp 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 tbsp potato starch
  • 1 tbsp arrowroot starch
  • 280 g coconut milk
  • 10 g coconut oil
  • Extra for kneading: 1/4 cup potato starch 1/4 cup rice flour