Thai Chive Pancake Recipe (Gui Chai Tod)
Gui chai tod, a crispy Thai chive pancake, makes a delicious vegan appetizer or savory snack with garlic chives and a tasty dipping sauce.
Ingredients
- 4 cups garlic chives, finely chopped into 0.4-inch/1cm pieces
- 1 teaspoon baking soda
- 3 tablespoons oil
- 1 teaspoon salt
- 1/2 tablespoon white sugar
- 1/2 teaspoon white pepper
- 1/2 cup rice flour
- 1 cup tapioca starch
- 1 cup warm water
- tapioca starch, for coating the steamed pancakes before frying
- oil, as needed for deep-frying
DIPPING SAUCE
- 1 chilies, finely chopped, add to taste
- 2 tablespoons white sugar
- 1 1/2 tablespoon dark soy sauce
- 3 tablespoons white vinegar
- 2 tablespoons water
Instructions
DIPPING SAUCE
- Place a small saucepan over low-medium heat and combine white sugar, dark soy sauce, white vinegar, and water. Simmer for about 3 minutes, stirring continuously. Add chopped chilies and continue to stir for an additional minute.
GUI CHAI TOD
- Take finely chopped garlic chives and place them in a mixing bowl. Add baking soda, two tablespoons of oil, salt, white sugar, and white pepper. Knead the mixture until it’s combined, and the sugar has fully dissolved.
- In a different bowl, blend rice flour with tapioca flour. Then, while mixing steadily, slowly pour in warm water to create a smooth batter.
- Combine the chopped garlic chives with your batter, using your hands to mix.
- Prepare your baking mold by brushing it with the remaining tablespoon of oil.
- Transfer the batter into the oiled mold.
- Steam the filled mold for 20–30 minutes over medium heat. The batter should be set and firm once done.
- Allow the steamed pancake to cool before removing it from the mold and placing it on a cutting board.
- Cut your steamed garlic chive pancake into desired portions.
- Lightly dust each piece of pancake with tapioca flour on all sides before frying it.
- Heat oil in a wok or deep-frying pan over medium heat. Fry the pancake pieces until golden brown, then remove and drain any excess oil on paper towels before serving. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- I don't recommend storing gui chai tod after deep-frying. The best method is to store them after steaming.
Calories: 403kcal | Carbohydrates: 68g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 1142mg | Potassium: 77mg | Fiber: 1g | Sugar: 11g | Vitamin A: 143IU | Vitamin C: 22mg | Calcium: 7mg | Iron: 1mg
