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Thanks to the Thai Trade Centre Vancouver for sponsoring this special livestream!
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
As need water
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/shaping:
1/4 cup potato starch
1/4 cup rice flour
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com