Do you know that the traditional carrot cake originated from a Chinese Teochew dish called Char Kueh (fried rice cake) and was later brought over to Singapore by early Teochew immigrants in the 1950s?

As Chinese wisdom goes, making - and eating - these little quick-rise cakes will help jump start your year and your wealth. 1. To prepare batter, combine yeast, sugar and water in a mixing bowl. Stir ...

1. Mix all ingredients in Part A into a smooth batter. 2. For Part B, heat the oil in a kuali and stir-fry the shallots and garlic till slightly brown. Put in the cubed yam and continue stir-frying ...

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 ...

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A Chinese steamed sponge cake is a light and fluffy dessert which has a very airy honeycomb texture and achieved through steaming rather than baking. It can be steamed by using a pan and a lid like in ...

These tightly wrapped banana leaf bundles of steamed sticky rice packed with fatty pork and mung beans are traditionally eaten to celebrate the Vietnamese Lunar New Year or Tet—with the square-shaped ...