THAI: Anywhere and everywhere
By Nat Thaipun
40 mins
Not Too Tricky
serves 4 to 6
About the recipe
A once common snack in Bangkok’s Chinatown, these savoury cakes are first steamed for a soft, chewy texture then pan-fried to create a crispy, golden crust. Khanom gui chai has fallen a bit out of fashion, but our family has reclaimed it as a favourite, especially now that it’s becoming a rare find. This dish holds a special place in our hearts, bringing memories of our grandma, who was of Thai–Chinese heritage. She was raised cooking Thai dishes with a Chinese influence, and every bite of these cakes takes us back to her kitchen. Khanom gui chai is the perfect mix of soft and crispy textures.
Recipe From
Ingredients
FILLING
250g (9oz) Chinese chives (or any chives), finely chopped
1 tablespoon light soy sauce
1 tablespoon sesame oil
½ teaspoon sugar
½ teaspoon salt
DOUGH
250g (9oz) rice flour
50g (1¾oz) tapioca flour
50g (1¾oz/⅓ cup) plain (all-purpose) flour
1 teaspoon salt
2 tablespoons vegetable oil
FRYING
vegetable oil
DIPPING SAUCE
3 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon rice vinegar
1 tablespoon sugar
1 red chilli, finely chopped
Method
Prepare the filling
In a large bowl, combine the chives, soy sauce, sesame oil, sugar and salt. Set aside to allow the flavours to meld while you make the dough.
Make the dough
In a bowl, combine the rice flour, tapioca flour, plain flour and salt. While stirring, gradually add 500 ml (17 fl oz/2 cups) of water and continue to stir until the mixture is smooth and lump-free.
Heat the 2 tablespoons of vegetable oil in a non-stick frying pan over a medium heat. Pour the flour mixture into the pan and stir continuously until it thickens into a smooth, sticky dough. This should take about 5–7 minutes. Remove from the heat.
Combine the filling and dough
Once the dough has cooled slightly, mix in the chive filling. You can do this by hand or use a spatula to incorporate the chives thoroughly and evenly into the dough.
Shape and steam the cakes
Grease your hands with a little oil and divide the dough into small portions about the size of a golf ball. Flatten each portion into a disc about 1 cm (½ in) thick. Place the discs on a steamer rack that has been lightly greased or lined with baking paper. Steam over a medium heat for 10–15 minutes until the cakes are firm and cooked through. Remove from the heat.
Fry the cakes
Once the cakes have cooled slightly, heat a little oil in a frying pan over a medium–high heat. Fry the steamed cakes until golden and crispy, about 2–3 minutes on each side. Be careful not to overcrowd the pan or the oil will lose heat and they won’t crisp up as well.
Make the dipping sauce and serve
Combine the light soy sauce, dark soy sauce, rice vinegar, sugar and chilli in a small bowl. Serve the fried chive cakes hot with the dipping sauce on the side.
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