Golden pumpkin cake

Golden Pumpkin Cake 黄金南瓜糕

One of Cantonese favourite Chinese New Year's cake is lo bak goh (turnip or mooli cake). This year I subbed mooli with pumpkin. The cake has a mild sweetness and lovely pumpkin flavour. It has a nice golden colour. Gold or golden colour is auspicious during CNY to symbolise wealth and prosperity. So why not try this to celebrate with friends and family. I know it's a

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Cantonese Lo Bak Goh 蘿蔔糕

I have posted the recipe for Malaysian/Singaporean style stir fried lo bak goh or commonly known as chai tow kway, here is a similar recipe for Cantonese style with added meat and other ingredients to make it more savoury and flavoursome.Lo bak goh 蘿蔔糕 is also called turnip cake, daikon cake or radish cake. It is a steamed stodgy cake made with rice flour and mooli/daikon. Usually seen or served

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Chai Tow Kway 菜頭粿 (S E Asian Style)

Stir fried Chai Tow Kway is really a Malaysian/ Singaporean street food version of the Cantonese style Loh Bak Koh you find in dim sum restaurant which includes Chinese sausage and other things. This Turnip cake is made plain then stir fried. You can either make the turnip cake yourself see recipe below or buy a lump of the steamed cake from Chinese supermarket.For the recipe of the plain turnip

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Taro (yam) Cake - Woo Tau Koh 芋頭糕

This cake is available in most dim sum restaurants. Similar to Chinese Lo Bak koh or but using Taro instead of mooli or daikon. The taro is not grated but usually cubed.Here is the recipe.Ingredients:700 - 750g of taro (fresh or frozen, if using fresh peeled if using frozen defrost before use)1 cup of oil for frying150 g minced pork40 g dried shrimps*50 g shallots (about 2 shallots)2 cloves

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