No, wheat flour doesn't have the taste and viscosity of radish cake, and radish cake needs the taste of rice flour. Radish cake is often made of sticky rice flour. Radish cake is a traditional Chinese pastry, which is suitable for snacks in winter and spring. Han nationality's special cakes in Minnan, Guangdong and other areas of Fujian. Pastry snacks are made by adding pickled shredded radish and other materials to rice flour paste and steaming it in a steamer. This kind of cake can be eaten in various ways, and can be sold in all cities in China. It is cheap, delicious and nutritious. Radish cake is a very famous one in Cantonese refreshments, and it is also a cake with rich nutrition and many functions, so it is highly sought after. Cantonese radish cake is one of the traditional cakes in Guangdong and one of the traditional foods in Lao Guang's memory. The taste is salty and delicious. The main ingredients are wheat flour, white radish and bacon, and the auxiliary materials are shrimp. Radish, also known as vegetable head, is the most seasonal and pleasing vegetable in Chinese New Year. Cantonese radish cake is characterized by fine texture and fresh flavor, but it is too tender to make soup. In short, making radish cakes should at least use rice flour.