This recipe for Steamed Taro Cake (Wu Tao Gou 芋頭糕) is a classic dim sum dish, featuring taro, Chinese sausage and mushrooms mixed together to form a dense, savory cake. Enjoy it freshly steamed, or ...

This cake from chef-owner Kathy Fang of Fang, a modern Chinese restaurant in San Francisco’s SoMa district, is one of her family’s favorite desserts during Lunar New Year celebrations, which fall on ...

Edited version of a story first published Dec. 15, 2009: This old-fashioned charmer is from Heirloom Cooking with the Brass Sisters by Marilynn Brass & Sheila Brass (Black Dog & Leventhal, $29.95).

4. Pack the dough into a round cake pan. Cover the cake pan well with foil. 5. In a large pot, bring water to a boil. 6. Arrange the cake pan into a large pot so that the bottom ½ of the cake pan is ...

This daikon cake is traditionally referred to as a turnip cake in Chinese and Taiwanese homes, on restaurant menus and in cookbooks. It is eaten during the new year because the Taiwanese word for ...

Niangao, steamed rice cake, and fagao, steamed sponge cake, are traditional desserts eaten around Chinese New Year in Pingtan. [Photos provided to China Daily] Niangao, steamed rice cake, and fagao, ...

India's diverse culinary landscape offers a plethora of breakfast options, especially in the form of steamed dishes ...