In Thailand we use dried yeast rather than fresh, traditionally we didn't have fridges in Thailand and some upcountry villages do not have electricity, so dried yeast keeps where fresh yeast would go off.
Yeast is used sometimes as a raising agent as in the west, but mostly to ferment rice to make alcoholic beers and wines! You'll need this and sticky rice to make next weeks Rice Wine (Sato) recipe.
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[Source: Appon's Thai Food Recipes]
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