Sweet, nutty black sesame filling enrobed by a soft, chewy, mochi-like dough, steeped in a warming ginger tea…this is the ultimate comforting dessert! These black sesame balls have their roots in Chinese cuisine where they’re known as “tang yuan”, but they are also super popular in Thailand. Not hard to make, but there are a lot of techniques involved for a successful outcome so make sure you read the written recipe before you attempt to make these!
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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
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