question: Daikon and plain rice flour form what Chinese dim sum dish?
answer: Turnip cake
context: Title: Water chestnut cake
  Passage: 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.
  Title: Dim Tu Tac
  Passage: Dim Tu Tac (Chinese: 點都得) is a Chinese dim sum restaurant in District 4 of Ho Chi Minh City, Vietnam.  It is the only restaurant in Vietnam known for their Northern and Cantonese dim sums while providing other fine culinary dishes.  Various review sites rated the restaurant to be one of the top 6 restaurants in Ho Chi Minh City for their dim sums and Cantonese cuisine.
  Title: Dim sum
  Passage: Dim sum () is a style of Chinese cuisine (particularly Cantonese but also other varieties) prepared as small bite-sized portions of food served in small steamer baskets or on small plates.  Dim sum dishes are usually served with tea, and together form a full tea brunch.  Dim sum traditionally are served as fully cooked, ready-to-serve dishes.  In Cantonese teahouses, carts with dim sum will be served around the restaurant for diners to order from without leaving their seats.  The Cantonese tradition of having endless cups of tea and dim sum is also called Yum Cha (饮茶), which means "drink tea" in Cantonese.
  Title: Turnip cake
  Passage: 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.
  Title: Taro cake
  Passage: 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.
  Title: Daikon
  Passage: Daikon (大根 , literally "big root") , also known by many other names depending on context, is a mild-flavored winter radish ("") usually characterized by fast-growing leaves and a long, white, napiform root.  Originally native to Southeast or continental East Asia, daikon is harvested and consumed throughout the region (as well as in South Asia).
citations: Daikon Turnip cake