A dish of willow leaf cakes.
Chinese chive cakes are made from rice flour and served either flat, round or square. Traditionally, rice flour is mixed with warm water, then hand-kneaded until the dough reaches a soft, supple and smooth texture. Chives are cut, then added to the dough, which is steamed.
The final step involves deep-frying the cakes until crispy.
Willow leaf cakes are a snack popular in China’s Chaozhou city. The dumpling powder crust is typically filled with sticky rice, dried shrimp, pork, pickled radish and spring onions, very similar to a steamed, salty sticky rice dish.
The cake has a purple pink colour and is considered a symbol of luck and longevity. Chaozhou people often include willow leaf cakes in their ceremonies.
Radish cakes are considered a lucky new year dish in Chaozhou. The cake is made from sticky rice flour and white radish, shredded into fibres, drained of liquid, then stir-fried before mixing. Dried shrimp, shiitake mushrooms, five-flavour seasoning, or sausages can be added before steaming.
Most dishes cost only VND5,000 to VND35,000 (US$0.22-1.50).