Daikon and plain rice flour form what Chinese dim sum dish?
Turnip cake Turnip cake () is a Chinese dim sum dish made of shredded radish (typically Chinese radish) and plain rice flour. The less commonly used radish cake is a more accurate name, in that Western-style turnips are not used in the dish; it is traditionally called carrot cake in Singapore. It is commonly served in Cantonese "yum cha" and is usually cut into rectangular slices and sometimes pan-fried before serving. Each pan-fried cake has a thin crunchy layer on the outside from frying, and is soft on the inside. The non-fried version is soft all over. It is one of the standard dishes found in the dim sum cuisine of Hong Kong and China as well as overseas Chinatown restaurants. It is also commonly eaten during Chinese New Year, since the word for radish (菜頭, "chhài-thâu") is a homophone for "good fortune" (好彩頭, "hó-chhái-thâu") in the Hokkien language. In Taiwan, turnip cake is also commonly eaten as part of a breakfast.
Kongbap Kongbap is a Korean dish consisting of white or brown rice cooked together with one or more beans (and sometimes also other grains). "Kongbap" may be made from scratch by combining and cooking together dried rice and beans, although it is also commercially available premixed packages in dried form in grocery stores throughout Korea, as well as in Korean grocery stores in other nations. Although the exact mixture may vary, typical ingredients include short-grain brown rice, green peas, azuki beans, black soybeans, Job's tears, black glutinous rice, barley, and sorghum. Another typical mixture consists only of white rice and green peas. The dried "kongbap" mixture is generally soaked in water for several hours or overnight before cooking, in order to ease the softening process of the beans while cooking.