Thai Chive Pancake Recipe (Gui Chai Tod)
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5.0
3 reviews
Excellent
Thai Chive Pancake Recipe (Gui Chai Tod)
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Gui chai tod, a crispy Thai chive pancake, makes a delicious vegan appetizer or savory snack with garlic chives and a tasty dipping sauce.
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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 for deep-frying
DIPPING SAUCE
- 1 Chilies finely chopped, add to taste
- 2 tablespoons white sugar
- 1.5 tablespoon dark soy sauce
- 3 tablespoons white vinegar
- 2 tablespoons water
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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.
Nutrition Information
Show Details
Calories
403kcal
(20%)
Carbohydrates
68g
(23%)
Protein
2g
(4%)
Fat
14g
(22%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Trans Fat
0.1g
Sodium
1142mg
(48%)
Potassium
77mg
(2%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
143IU
(3%)
Vitamin C
22mg
(24%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 3people
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 68g | 23% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Sodium | 1142mg | 48% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 143IU | 3% |
| Vitamin C | 22mg | 24% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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