Crisp and Chewy Thai Fried Chive Cakes (Kanom Gui Chai) Recipe

Steamed, then fried until golden, this irresistible snack is served with a thick molasses-y soy sauce.

Plated triangles of Thai fried chive rice cakes
Joshua Bousel

Why This Recipe Works

  • Using a trio of rice flour, tapioca flour, and glutinous rice flour gives the chive cake the right chewy texture.
  • Frying the chive cakes after steaming creates a contrasting golden, crispy exterior.
  • Molasses-y dark soy sauce gives the dipping sauce a thick consistency perfect for coating each piece.

One of my favorite local Thai restaurants, which recently closed, had an appetizer simply labeled "vegetable dumpling" on the menu. The name sounded boring to me, so it took years until I actually got around to ordering them. When I finally did, the "dumplings" were nothing like what I expected. Instead of pockets of dough, I got crispy golden cubes with chewy interiors and garlicky chives speckled throughout. I fell in love with them, and from that day on, those "dumplings" were the only appetizer I ever ordered.

Since then, I've come across this type of chive cake at only a handful of other restaurants; I've also found a closely related version in stuffed-dumpling form with a chive filling and glutinous wrapper, though I don't care for those as much as the cakes.

Since my local source closed, though, I've been going through a nasty case of withdrawal. There was only one thing left to do: Make my own.

I started by researching recipes and found numerous ones online. It turns out their Thai name is kanom gui chai, and for the most part, all the recipes I saw closely mirrored each other. This gave me a pretty clear starting point, and, with a little testing of my own, I've arrived at what I think are the best version I've had so far.

Sticky Rice

Bags of glutinous rice flour, rice flour, and tapioca starch

Serious Eats / Joshua Bousel

The biggest question to me was how to get that smooth, chewy texture that's the signature of these cakes. I knew it was kind of similar to mochi, but I had never made mochi either, so that wasn't a huge help. My guiding recipes generally called for rice flour and tapioca flour, which cook into a fine-crumbed, soft, chewy cake unlike any wheat flour dough, but some recipes also added a third: glutinous rice flour.* I wondered if it was truly needed—why buy three speciality flours if you can get by just as well with only two?

Take note that there's no gluten in glutinous rice flour; it's made from sticky (aka "glutinous") rice.

Whisking smooth rice cake batter
Serious Eats / Joshua Bousel .

So I picked up all three flours from the Asian market—you may be able to find them at your local market under the Bob's Red Mill brand—and made two batches of the batter, one with glutinous rice flour, the other without.

Once cooked up, there was no question which I preferred: The cakes made with glutinous rice flour had a chewier, springier texture compared to the ones made without, which were more dense. Spring for that third flour.

Chinese Chives

Chopped Chinese chives on wooden cutting board
Serious Eats / Joshua Bousel.

Chinese chives are another essential component of these cakes. They look like dark green, flat scallions and have a flavor that straddles the line between onion and garlic. They're the main source of flavor in the chive cakes, so it would be difficult to find a suitable substitute (though ramps, when they're in season, would be interesting).

The Chinese chives are chopped and then sautéed until just tender, which only takes a minute or two. A number of recipes call for mixing in baking soda to preserve their color, but I've found that while it does help give them a more consistent dark-green appearance once cooked, it also made them clump together—a feature that might be good as a filling for stuffed dumplings, but not for these cakes, where we want them to distribute evenly throughout the batter.

Steam Room

sticky rice cake batter with chopped Chinese chives in round cake pan
Serious Eats / Joshua Bousel.

With the chives cooked and stirred into the batter, the next step is to steam it, which sets it into a solid, chewy cake. Your steaming setup will depend on what you have at home, but I found that an eight-inch cake pan set in a small stock pot with a steamer insert worked well.

Once cooked, you cut the cake into triangles or squares.

Crispy & Chewy

The final step of the process is to fry them until crisp and golden. To do it, I filled my wok with about an inch of oil, heated it to 375°F, and then cooked the cakes, flipping them occasionally as they cooked, until they're ready.

All these need is the dipping sauce, which is made from dark soy sauce, sweet soy sauce, dark brown sugar, and rice vinegar.

Plated triangles of crispy Thai fried rice cakes served with a side of dark soy dipping sauce
Serious Eats / Joshua Bousel.

With this recipe finally figured out, my need for these fried chive cakes was once again met. Luckily, each batch makes enough for many servings, so whatever I don't use I can freeze. Then, whenever I order Thai from one of the remaining local Thai places that don't have them on the menu, I can whip up a batch to complete my meal—yes, I know cooking kind of defeats the purpose of ordering in, but you have to understand, I can't live without them.

Adapted from She Simmers.

March 2015

Recipe Details

Crisp and Chewy Thai Fried Chive Cakes (Kanom Gui Chai) Recipe

Active 30 mins
Total 90 mins
Serves 10 to 12 servings

Steamed, then fried until golden, this irresistible snack is served with a thick molasses-y soy sauce.

Ingredients

For the Dipping Sauce:

  • 1/4 cup dark soy sauce

  • 1/4 cup sweet soy sauce

  • 1/4 cup dark brown sugar

  • 1 tablespoon rice vinegar

For the Chive Cakes:

  • 1 tablespoon canola or vegetable oil, plus more for frying

  • 1/2 pound Chinese chives, cut into 1/2-inch dice

  • 2 teaspoons freshly minced garlic (about 2 medium cloves)

  • 2 teaspoons kosher salt, divided

  • 1 cup rice flour

  • 1/4 cup glutinous rice flour

  • 1/4 cup tapioca flour

  • 1 cup water

Directions

  1. For the Dipping Sauce: In a small bowl, whisk together all ingredients. Set aside.

  2. For the Chive Cakes: Heat 1 tablespoon oil in a wok or Dutch oven until shimmering. Add garlic and cook until fragrant, about 30 seconds. Add chives and cook until crisp-tender, about 2 minutes. Remove from heat, season with 1 teaspoon salt, and set aside.

  3. In a large bowl, whisk together rice flour, glutinous rice flour, tapioca flour, and remaining 1 teaspoon salt. Add water and whisk until smooth. Stir in chives and then transfer batter to a greased 8-inch round cake pan.

  4. Fill a large pot with 1 inch of water and bring to a boil. Rest cake pan in steamer insert or on rack above the water level. Cover and steam until chive cake is cooked all the way through, about 30 minutes.

  5. Let chive cake rest in pan until cool enough to handle. Flip cake out of pan and, using a knife, cut cake into 1-inch squares or triangles.

  6. Fill a wok or Dutch oven with 1-inch oil and heat to 375°F over high heat. Working in batches, add chive cakes and fry until browned and crisped all over, flipping occasionally for even cooking. Transfer chive cakes to a paper-towel lined plate and season with additional salt to taste. Serve immediately with dipping sauce.

Special Equipment

Steamer, wok or Dutch oven, 8-inch round cake pan

Notes

This recipe makes several servings. Leftover steamed chive cakes can be frozen before being fried, then thawed and fried as needed.

Read More

Nutrition Facts (per serving)
207 Calories
13g Fat
22g Carbs
2g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 207
% Daily Value*
Total Fat 13g 16%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 724mg 31%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 3%
Total Sugars 8g
Protein 2g
Vitamin C 11mg 56%
Calcium 27mg 2%
Iron 1mg 3%
Potassium 114mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)