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!!

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.

好吃

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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

My favorite recipe of carrot cake is the one developed by America’s Test Kitchen. Unlike the usual “dump and stir” method, this version creates a dessert that is layered, moist, tangy, and glamorous.

When I was living in England, I received this spiced carrot cake numerous times during the Christmas season. I got a friend to teach me the recipe. The original version was sweeter, but I took the liberty of reducing the sugar and oil, but for the most-part the steps and ingredients are true to the original.Generally speaking, if you use margarine rather than butter, there is no need to add salt.In Step 1 when sifting the dry ingredients, exclude the almond powder.In Step 6, the longer the batter rests, the richer and tastier it becomes. It's okay to let it rest for 2 or 3 days. Recipe by tora-mame. (One 18 cm diameter cake.)

My parents worked hard from a young age until their last days. Mom wasn't a whiz in the kitchen, but when she took the time, the little or much she prepared was truly amazing. This dessert was made with boxed cake mix and store-bought frosting, adding a few ingredients to make it truly exquisite and delicate. She was so creative in presenting her dishes that almost no one believed she made them with her own hands! I cherish this photo because we made this cake together about 4 years ago, and I'm very comforted to share the recipe with you.

My oldest daughter is not a fan of cake but loves when we have this carrot cake! She even wants it for her upcoming fall wedding!