Learn how to make this popular Thai pan-fried chive cakes, kanom gui chai tod, with this easy and fool-proof recipe. It's crispy, flavorful, and can be made ahead.
Wash the chives in clean water. Trim off about 2-inch off the bottom of the chives
Cut the green parts into about 1/2-inch pieces
Preheat a large skillet with 1 Tbsp cooking oil. Add garlic and saute for about 30 seconds
Add the chives and 1/2 tsp of salt and cook over medium heat until the chives are soft and wilted.
You will see lots of juice oozing out. Discard that extra liquid. Let the chives cooled down while you prepare other things
Once the chives have cooled down, squeeze out more liquid from the chives. This is important as too much liquid will affect the final consistency and texture of the cake
Prepare the steamer:
Bring the water in the steamer to a rolling boil and ready to steam
Prepare the batter:
Combine all the flours with water and salt
Stir to mix to get a smooth batter
Add the chives in and stir to combine
Steaming the cake:
Brush some cooking oil on your pan
Pour the chives batter into the pan
Place the pan in the steamer and steam over high heat for 25-30 minutes or until the cake turns slightly translucent and a toothpick inserted into the middle of the cake comes out clean
Remove from the steamer and let the cake cool down completely before cutting and pan frying the cake
Prepare the dipping sauce:
Place all ingredients for dipping sauce in a small saucepan and cook until sugar dissolves
Pan frying the cake:
Cut the cake into small squares (if you use square pan)or wedges like mine (since I use round pan)
Pour cooking oil into a skillet to come up to about 1/4-inch in height. Preheat the oil over medium heat. Place the chives cake pieces on the oil and pan fry until golden brown on both sides, about 3 minutes or so on each side
Remove and place on an absorbent paper towel while you are pan frying the rest
Serving:
Serve the pan-fried chive cake with the dipping sauce
Storing leftover:
Steamed chives cake can be kept frozen for up to one month. Simply cut them into squares or wedges and then place on a baking sheet lined with parchment paper and then place in the freezer for one hour. Transfer to a freezer bag and they won't stick to each other anymore. Simply thaw them before pan frying. This is a great way to make ahead and pan fry the amount you want to serve
I suggest to pan fry only the amount you want to eat for the best result. Pan-fried chives cake can be kept in the refrigerator for 3 days max. You can reheat them in the air fryer or an oven at 375 F for 5 minutes or so or until crispy