Made With Lau is really good for Cantonese recipes!
I also like Kitchen Tigress’ detailed approach. Haven’t made them, but she uses wheat starch in hers:
Carrot cake is a bit different preparation but the same basic radish/turnip cake.
Souped Up Recipes does a good job usually, too:
Pailin uses tapioca starch. I like a lot of her recipes, so I thought I’d see her approach.
