This is a Cantonese dim sum pastry made with Chinese or Japanese white radish, or luobo 蘿蔔 in Chinese, daikon 大根 in Japanese. There are basically two variations of the dish, pan-fried (蘿蔔絲餅), or deep-fried (蘿蔔絲酥餅). The deep-fried variation can also be baked if you so desired. Traditionally they are just shaped into rounds when homemade but in the following videos we are seeing the deep-fried version with the fancy shaping sold commercially as 天蠶酥 or Divine Silkworm Pupa Pastries as they look like silkworm pupae. This type of pastry shaping is known as 直酥 or parallel layering (please see my post on Chinese Flaky Pastry) and they also happened to demonstrate the 大包酥 large-scale laminating method (in the first video) and 小包酥 small-scale laminating method (in the second video) respectively which are very useful if you want to learn how to wrap Chinese pastries using the 直酥 parallel layering technique.
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Corner Café 