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Thai Food Recipe: Khanom Gui Chai (Chinese Chives in a Ball)

Khanom Gui Chai – Chinese Chive Balls

(Chinese Chives in a Ball, made from rice flour, Served with 3 flavors Black and Sweet Soy Sauce)


1 cup rice flour
1 cup glutinous rice flour
1/4 cup tapioca flour
1/2 cup vegetable oil
1 cup drinking water


Cooking Instructions:

1. In a big bowl, sift together rice flour, glutinous rice flour and tapioca flour.

2. Add water and vegetable oil and mix well.

3. In Teflon pan, heat the flour on medium fire. Use paddle to sir until it’s cooked. Notice that the flour is not stick to the pan anymore.

4. Remove from the stove.

5. When it is less warm, knead it well with another 1/4 cup of tapioca flour.

6. Leave it in a bowl, cover with wet white cloth and lets cook the stuffing part.


Stuffing Recipe 1 (Chinese Chives)


1 cup Chinese chives (cut 1 cm.)
1/4 tsp. Sodium bicarbonate (commonly known as baking soda)
1 tbsp. black and sweet soy sauce
2 tbsp. light soy sauce
2 tsp. sugar
1 tbsp. vegetable oil
1 tbsp. minced garlic


Cooking instructions:

1. Heat the pan. Add vegetable oil. Wait until the pan is hot.
2. Add garlic, Chinese chives, baking soda, black and sweet soy sauce, light soy sauce and sugar. Stir fry until the Chinese chives is soft. Remove from the stove.

Stuffing Recipe 2 (Bamboo)


1/2 cup cooked bamboo (cut long and thin shape)
1/2 cup minced pork or chicken
1/4 cup dried shrimps (optional)
2 tbsp. vegetable oil
1 tbsp. light soy sauce
1 tbsp. minced garlic
1 tsp. pepper powder
1 tsp. salt


Cooking Instructions:

1. Heat the pan. Add vegetable oil. Wait until the pan is hot.
2. Add garlic and fry until it has aromatic smell.
3. Add chicken or pork. Cook for 5 minutes.
4. Add light soy sauce, pepper, salt and dried shrimps. Mix well and remove from the stove.

Dipping Sauce:

1 tbsp. sliced chili pepper of all color
1/2 cup black and sweet soy sauce
3 tbsp. light soy sauce
5 tbsp. vinegar
1 tbsp. sugar

Mix them altogether.

7. Now, get back to the dough we prepare from the very first step.

Make a ball from the dough. Tuck any stuffing you like and roll it back to the ball shape. Use your two hands squeeze it a little bit to make it flat. Make sure you don’t see the stuff coming out.

8. Dress vegetable oil on steaming pot. Place the balls in it and steam for 20 minutes. After that, remove from the pot and put fried garlic on top. Dress some oil from fried garlic on them too, so each piece won’t stick to each other.

Stuffing can be varying upon your imagination. You may add boiled taro or potato then add some pepper and salt. Shrimps and tofu are your choices but not the whole fish with its head and Pla Rah from my previous recipe. 🙂 haha

It won’t taste good together.

3 thoughts on “Thai Food Recipe: Khanom Gui Chai (Chinese Chives in a Ball)

  • May 30, 2009 at 1:18 am

    I love Khanom Gui Chai. And your recipe is just WOW … crispy on te oustide and softy on the inside !!!! mmmmmmmmmmh
    I didn’t try yet the other recipe with the meat but for sure i will : )

  • July 8, 2010 at 7:58 am

    Vern & Joy

    How are you and your darling little baby girl doing? She must be pulling hersdelf up by now. I think she is 8-9 months old now!

    We enjoyed our Oct-Dec Thai-Laos trip so much!

  • February 13, 2013 at 8:04 pm

    Hey, I was wondering how does cook flour look like? I heated it for a while. But since I placed the dough in the pan, it didn’t stick so I am not sure how it should look like. My dough seems to be so oily and it crumbles upon touch. I’m sorry. Since I’m just an amateur when it comes to making dough and such.


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