thai fried chinese chives cake recipe

Thai Fried Chinese Chives Cake Recipe (Kanom Kui Chai)

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This is a vegetarian friendly street food snack that consists of a steamed chinese chive cake which is then deep fried and served with a homemade dipping sauce. You can eat it straight from the steamer without frying if you are not a fan of deep fried food, and its a simple yet tasty snack that doesn’t require many special ingredients.

For us, the chinese chives were the only item we had to make a special trip for, and they should be available in any asian grocery store.

Preparation Time
Cooking Time
Serving Size



kanom kui chai ingredients list

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  • 100g chopped Chinese chives
  • 1/2 cup rice flour
  • 2 1/2 tbsp potato flour
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/2 tbsp dark soy sauce
  • 1/2 tbsp soy sauce
  • 1 1/2 tbsp sugar
  • 1/2 tbsp water
  • 1/2 tbsp white vinegar
  • 2 crushed red bird eye chillies

Special Cooking Equipment Used

Cooking instructions


Step 1: Add 100g of chopped Chinese chives, 1/4 teaspoon of baking soda and 1/4 teaspoon of salt to a bowl and mix in thoroughly, then leave for about 30 minutes so that the chives will soften.

chopped chinese chives

Step 2: In the meantime we can make the sauce, so add 2 crushed red bird eye chillies, 1 1/2 tbsp of dark soy sauce, 1/2 tbsp of white vinegar, 1/2 tbsp of water, 1/2 tbsp of soy sauce and 1 1/2 tbsp of sugar to a condiment pot, and mix everything together.

making kanom kui chai dipping sauce

Step 3: Next add 1/2 cup of rice flour and 2 1/2 tbsp of potato flour to a jug, give it a quick mix, then slowly pour in 1/2 cup of water whilst continually stirring. Keep stirring until the mixture is as lump free as possible.

Step 4: Once 30 minutes has passed, pour the flour mixture into the bowl of chinese chives and mix together. Then pour the mixture into a mould that is suitable for steaming, place it into a steamer, and steam for 20 minutes on a high heat.

mixing flour with chinese chives

Step 5: Once the chives cake is cooked, test it with a knife to make sure its cooked properly and is not soggy, then cut the cake up into bite sized pieces, and then deep fry the pieces for about 5 minutes until they are golden brown, ensuring that you turn them so they cook evenly. This stage is optional – you could serve them straight from the steamer if you don’t want to fry them. Once they are cooked, drain them and place them on some paper towel to absorb any excess oil, then serve with the dipping sauce we made earlier!

steaming the kanom kui chai

  • thai fried chinese chives cake recipe
  • kanom kui chai recipe

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