Context_1 : Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a particularly good substitute for wheat flour, which causes irritation in the digestive systems of those who are gluten-intolerant. Rice flour is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation. Context_2 : 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. Context_3 : 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. Context_4 : Shrimp toast or prawn toast is a Chinese dim sum dish. It is made from small triangles of bread, brushed with egg and coated with minced shrimp and water chestnuts, then cooked by baking or deep frying. It is a common appetizer in Australian and American Chinese cuisine. A common variant in the United Kingdom, Australia and Ireland is sesame prawn toast. This involves sprinkling sesame seeds before the baking or deep frying process. Context_5 : Lo mai gai (), is a classic dim sum dish served during yum cha. The dish is also called by the literal English translations such as "steamed sticky rice with chicken in lotus leaf wrap." The portion size of "lo mai gai" is generally quite large, so there is a smaller variant created known as jan jyu gai (). Context_6 : 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. Context_7 : Sarva pindi (Telugu: సర్వపిండి ) is a savory pancake made in Telangana. It is a circular shaped item made of rice flour and peanuts. It is also called tappala chekka in Nalgonda district and it is also called as Ganju Pindi in Karimnagar. "Ganju" means utensil or a round shaped bowl and "pindi" means flour in Telugu language. So, the phrase "Ganju Pindi" can be described as rice flour that is made like atta flour and stick to the round shaped pan. In Warangal it is called ginnappa. The village Bollepally in Warangal district is famous for ginnappa (sarva pindi). Actually the story about ginnappa started in Bollepally village from challa Anasurya house. A few years back Anasurya was feeling very hungry in rainy season. She wanted to eat a new dish with less oil. She had only rice flour in her home that time like that she invented sarva pindi snack. She started to sell some in Bollepally village with help of persons for some days like that entire Telugu people came to know about sarva pindi snack. Context_8 : 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). Context_9 : 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. Context_10 : 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. fact_1 : Turnip cake () is a Chinese dim sum dish made of shredded radish (typically Chinese radish) and plain rice flour. fact_2 : 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. Answer: Turnip cake
Output: Daikon and plain rice flour form what Chinese dim sum dish?