Crispy Chives Cake (Kanom Gui Chai)

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Crispy Chives Cake (Kanom Gui Chai)

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Ingredients

Adjust Servings:
Chives Cake
Vegetable Oil
1 cup Chinese Chives Cut into 1-inch slices
2 cloves Garlic Minced
1 cup Rice Flour
1/4 cup Glutinous Rice Flour
1/4 cup Tapioca Starch
1 cup Water
Dipping Sauce
1/8 cup Dark Soy Sauce
1/8 cup Sweet Soy Sauce
1 tablespoon Rice Vinegar

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Cuisine:

Crispy on the outside and chewy on the inside bite-sized snacks

  • 40 min
  • Serves 2
  • Easy

Ingredients

  • Chives Cake

  • Dipping Sauce

Directions

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Steps

1
Done

Make dipping sauce by combining dark soy sauce, sweet soy sauce and rice vinegar in a small bowl. Set aside.

2
Done

Heat vegetable oil in a large pan over medium high heat. When hot, add garlic and cook until fragrant, about 30 seconds. Add chives and cook for about 2 minutes, until bright green. Remove from heat and set aside.

3
Done

In a large mixing bowl, combine rice flour, glutinous rice flour, tapioca starch, and water by whisking until smooth. Add chives and continue whisking. Transfer batter to a 6-inch baking pan.

4
Done

Add 1-inch of water to a large pan and place a wire rack in it. Bring water to a boil, then rest baking pan with batter on the wire rack. Cover and steam for 30 minutes.

5
Done

Remove baking pan from heat to let it cool. When cool enough to handle, cut the cake into 2-inch squares using a knife.

6
Done

Add 1-inch of vegetable oil to a small sauce pan over high heat. When hot (slightly bubbling), add chive cakes in batches. Be careful to not overfill or they will stick to one another. Fry until golden brown and crispy, about 2 minutes. Do not fry for too long for the best results. When ready, place chives cake on a paper towel-lined plate to absorb the excess oil. Serve hot with dipping sauce and enjoy!

Rebecca Chan

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