What you will need:
For the dough:
  • 1 cup of rice flour
  • ¼ cup corn starch (plus more for dusting)
  • 2 tbsp glutinous rice flour
  • ½ -1 cup of water
  • Pinch of salt
  • Parchment paper (cut into 10 pieces of 4x4-inch squares)
  • Canola oil (needed for brushing the cakes, and pan frying )
For the filling:
  • 1 lb of chives
  • 5 cloves garlic (peeled and finely minced)
  • 2 Tbsp soy sauce
  • 1 Tbsp Shao xing wine
  • Dash of white pepper powder
  • 2 Tbsp of canola oil
  • 2-3 red chilis (seeded if you want)
  • 1 Tbsp soy sauce
  • 1 Tbsp dark soy sauce
  • 1 Tbsp rice vinegar
Preparing the filling:
  1. Preheat a large skillet/wok. Add canola oil. Add in the garlic and stir-fry for about 10 seconds, add in the chives, soy sauce and wine. Cook until the chives are wilted. Season with dash of pepper. Have a taste and add more soy sauce if needed
  2. Remove from the heat and let it cool completely while you prepare the dough
Preparing the sauce:
  1. Mix all the sauce ingredients in a bowl and set aside
Preparing the dough:
  1. Mix all the flour together in a mixing bowl. Add in salt and stir to combine them. Add in about 1 cup of the water and stir to combine. It should be a thick batter consistency
  2. Transfer the wet dough into a medium-size sauce pan and cook over low heat. From this point on, you must not leave the dough unattended. You need to continue to stir until the dough start to develop that translucent sheen, may take somewhere around 10-15 minutes or longer. It will get very sticky towards the midst of cooking it, but should be more manageable towards the end of cooking. Remove from the heat when it's ready
  3. Dust your work surface with some corn starch. Place the cooked dough on the dusted surface and knead the warm dough. Try to manage with as little starch as you can so you won't have starchy tasting chives cake later. Knead until you get a clean non-sticky dough
  4. Divide the dough into half and then half again until you get 10 equal balls of dough. Cover with a plastic wrap or damp kitchen towel and let them rest for about 15 minutes
  5. Dust your work surface with just a little bit of corn starch. Pick up one dough at a time, flatten the dough with your palm and then pick the flatten dough up and use your fingers to stretch the dough into a 4 to 5-inch circle, be gentle not to tear the dough
  1. Prepare your steamer and let the water boil and then lower the heat as you wrap the chives cake. Bring the water to boil again when you are ready to steam
  2. Place about 1 Tbsp of the filling into the middle of the dough. Fold the edges towards the middle and you can even make pleats on them if you want. Pinch to seal. Lay every piece on a parchment paper you have cut. Repeat with the rest of the dough and filling. Depending on how big of a steamer you have, you may need to steam in batches. I steamed mine once I have 4-5 chives cake wrapped up. I did this in 2 batches. Steam for about 15-20 minutes or until the cake turns transclucent. Brush each cake with oil. Set aside to cool down before proceed to pan-frying. If you are not pan-frying it, then you can let it cool down a bit and then enjoy the cake with the sauce
  1. Let the steamed cake cooled down completely before pan-frying to prevent sticking to the pan.
  2. Preheat a medium to large pan until it gets very hot. Add in about 2 Tbsp of canola oil into the pan. Carefully place the chives cake into the pan and let it pan-fry for about 2-3 minutes on each side or until they are golden brown, don't burn them, just cook until they are golden brown
You can even store the extra steamed chives cake by placing them in an air-tight container or zip lock bag and freeze them for about 1 week. When ready to pan-fry them, they go straight from frozen to the pan (DO NOT THAW THEM). It may take a bit longer to cook them to golden brown, but it works. I've tried them :)
Recipe by What To Cook Today at