Chinese Fried Turnip Cake (Luo Bai Gao)

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1. 1Step 1: Crush and mince the garlic, set aside.
2. 2Step 2: Fine mince the ginger, set aside.
3. 3Step 3: Separate the whites and greens of the green onions, then slice thinly, set aside.
4. 4Step 4: Rehydrate the shiitake mushrooms in boiling water for 15 minutes, then dice and set aside.
5. 5Step 5: Dice the lap cheong, set aside.
6. 6Step 6: Remove the root and tip ends of the daikon, then grate and set aside.
7. 7Step 7: Boil 1 cup of water over medium heat, then add the shredded daikon and simmer for 5 minutes until tender and remove.
8. 8Step 8: Reheat the wok, add 4 tbsp peanut oil and long yao.
9. 9Step 9: Add the garlic, ginger, and whites of green onions and saute until fragrant for about 15 minutes.
10. 10Step 10: Add the lap cheong and toss for 2-3 minutes.
11. 11Step 11: Add the shiitake and toss to combine, then remove.
12. 12Step 12: Combine the cooked daikon, filling, and greens of green onions with 1 cup glutinous rice flour and 1/4 cup corn starch.
13. 13Step 13: Add the batter to an oiled loaf pan, then tap on the counter to dislodge any air pockets.
14. 14Step 14: Add the loaf pan to a steam basket in a tall stock pot with boiling water, then cover and steam over medium low heat for 60 minutes.
15. 15Step 15: Remove and cool in the refrigerator overnight.
16. 16Step 16: Remove the cake from the loaf pan, then slice with a wet serrated knife.
17. 17Step 17: Heat a wok over medium low heat, then add 4 tbsp peanut oil and long yao.
18. 18Step 18: Fry the cakes for 2 minutes per side until golden brown.
19. 19Step 19: Serve with chili oil and soy sauce.