Which ingredient of Taro cake is known by its Cantonese name 'lap ceung'?
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Taro cake Taro cake () is a Chinese dish made from the vegetable taro. While it is denser in texture than radish cakes, both these savory cakes made in a similar ways, with rice flour as the main ingredient. When served in dim sum cuisine, it is cut into square-shaped slices and pan-fried before serving. It is found in Hong Kong, China, and overseas Chinatowns restaurants. Other ingredients often include pork and Chinese black mushroom, or even Chinese sausages. It is usually topped with chopped scallions.
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Chinese sausage Chinese sausage is a generic term referring to the many different types of sausages originating in China. The southern flavor of Chinese sausage is commonly known by its Cantonese name 'lap ceung' (or 'lap chong') ().
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Lou mei Lou mei (滷味) is the Cantonese name given to dishes made by braising in a sauce known as a master stock or "lou" sauce ( or ).
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Sweetheart cake A sweetheart cake or wife cake is a traditional Cantonese pastry with a thin crust of flaky pastry, and made with a filling of winter melon, almond paste, and sesame, and spiced with five spice powder.
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Nam khao Nam khao (Lao: ແໝມເຂົ້າ) also known as Lao crispy rice salad, Lao fried rice ball salad, nam kao tod, naem khao thawt, nem khao, "nam khun" or naem khao is a salad from Laos and is made with deep-fried rice balls, chunks of Lao-style fermented pork sausage called som moo, chopped peanuts, grated coconut, sliced scallions or shallots, mint, cilantro, lime juice, fish sauce, and other ingredients. Nam khao is traditionally eaten as a wrap by filling individual leaves (i.e. lettuce) with a spoonful of the tangy Nam khao mixture and then topping it with fresh herbs and dried chili peppers. The traditional Lao method of making Nam khao involves seasoning a batch of cooked rice with red curry paste, sugar, salt, and grated coconut, and then forming the mixture into tightly packed large rice balls to be coated with eggs and then deep-fried to form crispy rice balls. Prior to serving, the crispy rice balls are broken into little chunks of rice and then mixed with the rest of the ingredients to form the eventual crispy rice salad. Nam khao is a very popular Lao appetizer that is gaining popularity in the West.
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Chinese desserts Chinese desserts () are sweet foods and dishes that are served with tea, along with meals or at the end of meals in Chinese cuisine. The desserts encompass a wide variety of ingredients commonly used in East Asian cuisines such as powdered or whole glutinous rice, sweet bean pastes, and agar. Due to the many Chinese cultures and the long history of China, there are a great variety of desserts of many forms.
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Kutsinta Puto kutsinta or kutsinta (also spelled kutchinta or cuchinta) is a type of steamed rice cake ("puto") found throughout the Philippines. It is made from a mixture of rice flour, brown sugar and lye, enhanced with yellow food coloring or annatto extract, and steamed in small ramekins. The cooked cakes are topped with fresh grated meat from mature coconut. It is consumed year-round as a "merienda" or snack, and is frequently sold along with "puto". Unlike its counterpart, which has a doughy texture, "kutsina" has a jelly-like, chewy consistency. It can be also enhanced by adding "latik" for a sweeter taste.
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Water chestnut cake Water chestnut cake () is a sweet Cantonese dim sum dish made of shredded Chinese water chestnut. When served during "dim sum" the cake is usually cut into square-shaped slices and pan-fried before serving. The cake is soft, but holds its shape after the frying. Sometimes the cake is made with chopped water chestnuts embedded into each square piece with the vegetable being visible. One of the main trademark characteristics of the dish is its translucent appearance.
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Gyeongdan Gyeongdan (경단 ) or Korean rice ball cake is a type of tteok (rice cake) made of glutinous rice or other glutinous cereal flours. When the cereal other than rice is used, its name is usually specified, making compound nouns such as "susugyeongdan" (수수경단 , "sorghum ball cake"). The name "chapssalgyeongdan" (찹쌀경단 , "glutinous rice ball cake") may also be used, but "chapssal" can be, and usually is, omitted.
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Cocktail bun The cocktail bun () is a Hong Kong-style sweet bun with a filling of shredded coconut. It is one of several iconic types of baked goods originating from Hong Kong.
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Spice cake Spice cake is traditionally flavored with a mixture of spices. The cake can be prepared in many varieties. Predominant flavorings include spices such as cinnamon, cloves, allspice, ginger and nutmeg.
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Tu (cake) In Tibetan cuisine, Tu is a cheese cake, made with yak butter, brown sugar and water, made into a pastry.
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Bánh cáy Bánh cáy is a variety of "bánh" made in the Thái Bình Province of northern Vietnam. It is made of sticky rice, sugar, gac or gardenia, sesame, carrots, mandarin orange peel, and lard. The mixture is roasted and ground, then put into a square box. It resembles the eggs of the "còn cây",a small crab in northern Vietnam which lives in rivers and rice paddies, from which this "bánh" derives its name. "Bánh cáy" is traditionally served with tea.
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Peen tong Peen tong or" pian tang (; Pinyin: piàntáng; Jyutping: pin3tong4) and wong tong", is a Chinese brown sugar and sugar candy that is used in various Chinese desserts and also consumed alone as a snack. In China, it is sold in slab or brick form in one-pound packages, and occasionally as a bulk food item.
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Bua loi Bua loi or bua loy is a Thai dessert, made with glutinous rice flour, coconut milk and sugar. Pandan, taro and pumpkin are among the popular ingredients added to the rice balls to make different types of "bua loi".
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Avocado cake Avocado cake is a cake prepared using avocado as a primary ingredient, together with other typical cake ingredients. The avocados can be mashed, and may be used as an ingredient in cake batter, in cake toppings and alone atop a cake. Cake variations include raw avocado cake, avocado brownies and avocado cheesecake. Raw, uncooked versions of avocado cake can be high in vitamin E and essential fatty acids, which are derived from avocado. Avocado-based cake toppings include avocado fool and avocado crazy.
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Lap pla duk Lap pla duk (Thai: ลาบปลาดุก , "catfish larb") is a kind of larb which is a northern Thai dish. "Lap pla duk" is served with sticky rice and juices.
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Aiyu jelly Aiyu jelly (; or ; or simply ), known in Taiwanese Hokkien as ogio (), and as ice jelly in Singapore (), is a jelly made from the gel from the seeds of a variety of fig ("Ficus pumila" var. "awkeotsang") found in Taiwan and East Asian countries of the same climates and latitudes. The jelly is not commonly made or found outside of Taiwan and Singapore, though it can be bought fresh in specialty stores in Japan and canned in Chinatowns. It is also used in Taiwanese cuisine.
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Black sesame soup Black sesame soup is a popular east-Asian and Chinese dessert widely available throughout China, Hong Kong and Singapore. It is typically served hot. In Cantonese cuisine it takes the form of tong sui, or sweet soup (similar to Western pudding), with greater viscosity. The main ingredients are black sesame seeds, rice and water. Sugar is added for sweetness. Tangyuan is sometimes added into black sesame soup. Black sesame soup can be purchased in powder form.
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Khao poon Khao poon (Lao: ເຂົ້າປຸ້ນ ; also known as Lao laksa and sometimes spelled kapoon or khao pun) is a popular type of spicy Lao rice vermicelli soup that has spread to Malaysia, Thailand, Indonesia, Cambodia, Singapore, and the United States.
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Bánh chuối Bánh chuối (literally "banana cake") is a sweet banana cake or bread pudding from Vietnam. Although its exact ingredients may vary, it is usually made with ripe bananas or plantains, coconut milk, sugar, white bread, shredded young coconut, condensed milk, butter, egg, and vanilla extract. In the finished dish, the cooked banana often appears purplish-red in color.
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Chatang Chatang (茶汤; pinyin: chátāng; literally "tea soup") or seasoned flour mush is a traditional gruel common to both Beijing cuisine and Tianjin cuisine, and often sold as a snack on the street. It is made from sorghum flour and/or broomcorn millet and/or proso millet flour and glutinous millet flour. The Chinese name is figurative, not literal, as there is neither any tea nor any soup in this dish.