Thai fried chive cakes are steamed, then pan-fried, resulting in a great crispy exterior with a pleasantly chewy inside. [Photographs: Joshua Bousel]
These fried chive cakes are insanely chewy inside with a crisp, golden shell. Flavored with garlicky Chinese chives, they’re a snack that, once you’ve tried them, you won’t be able to live without.
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.
Note: This recipe makes several servings. Leftover steamed chive cakes can be frozen before being fried, then thawed and fried as needed.
Adapted from She Simmers.
