It is a dim sum dish .And it is more popular during Chinese New Year.It is called Lo Bak Go in Chinese.

Video Instructions : https://youtu.be/QeIBcSWqr4k

After making some daikon radish soup, I used the leftover daikon radish to make these.When mixing the flour and hot water, be sure to use chopsticks so that you don't burn yourself.When cooking, be patient and cook over low heat. Recipe by nishiki mama

好吃

This is steamed rice cake or popular as Chwee kueh, with preserved turnip and pickled mustard topping, chili sauce and toasted sesame seeds. It is a very popular dish in Singapore as favorite breakfast or snack item. Usually I make these chwee kueh for our lunch. The texture is really nice, smooth and very light.Those that are sold at hawker centers usually do not add sweet pickled mustard in their topping. But I found it too salty if I use only persevered radish. I always make the topping in a big batch and divide into a few small packets and store it in the freezer, it can be kept in the freezer up to a month and heat up before use.I do the same with the chili sauce, I use homemade chili sauce. We call this chili sauce as sambal nasi lemak, because normally we have this sambal as side dish for our coconut rice (nasi lemak).

Chinese Daikon/Turnip Cake is served throughout the year. It is more commonly found during Chinese New Year when the turnips are more in season and sweet.However you can order panfried Daikon cake at most dimsum restaurant anytime of the year.

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Commonly on the top list of street food, Kui chai todd, is one of my favorites of all time.

It's a popular Singapore hawker food which has a few variations such as crispy and non crispy versions, which is further broken down into dark and light versions, spicy and non spicy versions. To make the crispy version, you have to use less cake but more egg, so it is made like an omelette, it's therefore easier to do one serving at a time. The stir fry version which I am doing today is the simplest and you can do all 4 servings simultaneously.