Num kachay with soy-lime dip

Step 1: Make the dip first so the flavours mingle: stir 2 tbsp sugar into 4 tbsp warm water until dissolved, then add 3 tbsp tamari or gluten-free soy sauce, 2 tbsp lime juice, 1 garlic clove and 1 fresh red chilli. Set aside and add 2 tbsp roasted peanuts just before serving.

Step 2: Whisk 5 ½ oz rice flour, 3 ½ oz tapioca starch and 1 tsp salt together in a heatproof bowl.

Step 3: Pour in 1 ¼ cups boiling water and 1 tbsp vegetable oil and stir hard with a wooden spoon until the flour is evenly moistened and clumps together. Cover and leave for 5 minutes, until cool enough to handle.

Step 4: Knead in the bowl for 2–3 minutes, until you have a smooth, soft dough like play dough. If it cracks, work in a teaspoon of hot water; if it sticks to your hands, add a pinch of tapioca.

Step 5: Add 9 oz garlic chives and knead and squeeze them through the dough for a minute or two. It will look like more chives than dough; that is right, and the cakes should be bright green.

Step 6: Line a steamer basket with oiled baking paper and bring a pan of water to the boil. Divide the dough into 12 pieces and pat each into a disc about 7 cm wide and 1 cm thick, with oiled hands.

Step 7: Steam the cakes over a high heat, in batches if needed and not touching, for 10–12 minutes, until they turn glossy and slightly translucent and feel firm.

Step 8: Lift them onto an oiled plate and leave to cool for at least 10 minutes so the skins firm up; hot, fresh cakes tear in the pan.

Step 9: Heat half the 2 tbsp vegetable oil in a large non-stick frying pan over a medium heat. Fry half the cakes for 3–4 minutes, without moving them, until the underside is crisp and blistered gold.

Step 10: Turn and fry the other side for 3 minutes more, pressing gently with a spatula so the whole surface browns. Repeat with the rest of the 2 tbsp vegetable oil and cakes.

Step 11: Serve hot with the dip for spooning over or dunking; they are best within 15 minutes, while the crust still crackles.