In January, when I was home in NYC for winter break, my parents went over some of the dishes they wanted to cook while I was home: beef noodle soup, turnip and taro cake, and sticky rice. Unfortunately, I was running around so much that I was rarely home while they were. So it wasn't until near the end of vacation, after I got back from Montreal, that I was able to be home while my parents were cooking.
It was worth the wait. My mom's turnip cake is studded with bits of Chinese sausage, pork, dried shrimp, and shallots and full of turnip flavor. The taro version is tender but chunkier than the turnip one, and both share the same rustic quality that one day I'm determined to replicate. We pan-fried slices of both cakes with a minimum of oil, so they didn't get as crisp on the outside as I might have liked, but the decrease in fat and calories is worth the trade, I think.
The sticky rice, too, was delicious; each grain was perfectly chewy and imbued with flavor. If this kind of grain wasn't so difficult to digest, I would have have more than just a bowlful. I'll have to learn how to make this dish here in Colorado, once I get my hands on some sweet rice.