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

You can find this dish at every wet market in Indonesia, especially if you go to the old lady shop that sells sweet and savory cakes to accompany your coffee time in the morning.Back in my hometown, they serve this cake with dried shrimp topping and i swap it with preserved radish and it tastes good. The taro is used to be grated, but in this recipe i try with chunkier version of it.I am also using minced preserved radish but the preserved turnip will also do the job and you can find both in any asian grocery stores, i find that the radish could be very salty so you might need to rinse it a couple of times.

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.

Usually, when making soup, we just add shredded vegetables. By adding chunks of turnip cake to the soup, it becomes more filling. On a cold day, enjoying soup with turnip cake is very satisfying and comforting. It's a simple method. You can also add leftover turnip cake to the soup. It's just right. Besides Hong Kong-style turnip cake, you can also use regular vegetarian turnip cake. It feels like Korean rice cake soup. The Hong Kong-style flavor is strong... all Hong Kong-style. No need to worry about not finishing the turnip cake. Making it into soup is also a good option.

Every year, Jenny steams a pot of radish cake for the New Year, usually using store-bought rice flour. This year, Jenny decided to grind her own rice instead of using rice flour, resulting in a slightly different texture reminiscent of the radish cake her mother used to make. Making radish cake for the New Year is a way to wish for good fortune!TipsRadish Cake Made with RiceIngredients: 1 pound of rice, 3 pounds of radish, salt, oil, pepper, can make about 5 pounds of radish cakeInstructions:Pot B: Wash 1 pound of rice and soak it in 5 rice cups (900 grams) of water for 3-4 hours, then blend into rice slurry.Pot A: Peel and shred 3 pounds of radish. Cook the radish shreds with a little oil and 2 rice cups of water until soft (about 10 minutes). Add seasoning (12 grams of salt and some pepper). Turn off the heat.Pour Pot A into Pot B and mix well.Pot C (inner pot of a rice cooker): Grease Pot C, pour the mixture from A+B into it, place Pot C in the rice cooker, add 2.5 cups of water to the outer pot, and steam for 40-60 minutes. Check if it's done by inserting a chopstick; if it doesn't stick, it's ready! Don't rush to remove the cake from the pot; let it sit until the next morning before inverting it out.Dipping Sauce: Mix soy sauce with a little sugar, minced garlic, and sesame oil.Thoughts After EatingDon't rush to remove the steamed radish cake from the pot; let it sit until the next morning before inverting it out. Thoughts after eating: It's delicious, of course!!

As far as I can remember, my aunt's mother, or uncle's mother-in-law, makes the best yam cake (pardon on the family tree complication, LOL!). It is like I'd died and gone to heaven with every bite. The texture is very smooth with a pack full of flavors, unlike those commercial factory made ones. I tried to replicate her yam cake but no where near her standards.Perhaps, I do prefer my yam cake to have more bite which is why I chose to dice the yam finely rather than puree it. I also added a secret ingredient which adds another funky tone to the flavors. Well, it isn't a secret anymore as I am sharing this recipe with you fine. Dried scallops! I am not sure about this claim, but traditionally a Chinese sausage is usually used. I personally do not like the smell nor the taste of a Chinese sausage tho, which led me to choose an alternative (dried scallops) instead. Little did I know, that alternative is the game changer.I do not know the origins of this cake tho. It is largely available in any Chinese dim sum eateries and rumors have it that every single eatery in Hong Kong has each's unique style of making, some are semi-crunchy and some are, like this recipe, steamed for a period of time. Guess you have to find your own preference of yam cake. Without much delay, let's get started with the recipe.

You don't have to go to a tea house to enjoy Hong Kong-style dim sum at home. November is the peak season for Dajia taro, which is creamy and tender—don't miss out.

It is easy to make cake salé, or savory cake. The main ingredients would be flour, milk, a bit of oil, baking powder (you can always use self-rising flour), and savory ingredients, of course. You can make lots of variations with this recipe. You can add cheese, smoked meat, sausages, corn, etc.

I often make daikon radish sprout wraps with ham and mayonnaise or black pepper for bento. I came up with the idea of stuffing daikon radish sprouts into kamaboko when I didn't have ham.Mayonnaise and soy sauce without the black pepper, or sprinkled with ichimi pepper or shichimi pepper would also be delicious. Recipe by Aozora lemon

An easy to make cake. It is very sweet and and has a spongy texture. Enjoy it with coffee.

Rice cake is one of traditional street food in Taiwan. It used to be one of the most popular snacks. As so many new foods have been created, this rice cake I think is almost forgotten. Nowadays it's probably hard to find street vendors selling this.碗粿是一個傳統的小吃。以前還很普通，但是好像最近幾年很少看到街上有人在賣的啦！大概近幾年來大家都很有創意，創作了很多新嚐試的小吃。所以很少有人賣了。