Back to 8 servings Cake 2 lb daikon radish, peeled, half cut into thin sticks, half grated 1 tablespoon dried shrimp, soaked in hot water until soft, then chopped 3 pieces dried shiitake mushrooms, soaked until soft, then diced 2 Chinese sausages (lap cheong), diced 0.5 cup shallots, finely chopped 1 stalk green onion, thinly sliced, whites and greens separated 1.75 cups regular rice flour, not glutinous rice flour 0.5 cup cornstarch, tapioca or wheat starch can substitute 2 cups liquid, shrimp and mushroom soaking liquid plus radish liquid, topped up with water 1 teaspoon salt 0.125 teaspoon white pepper, or to taste 1 teaspoon sugar 3 tablespoons neutral oil, plus more for greasing and pan-frying To serve soy sauce, to serve chili oil or Sriracha, to serve XO sauce, to serve, optional
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1 Step 1: Soak the dried shrimp and shiitake in hot water for 15 to 30 minutes until soft. Drain, reserving the soaking liquid, and chop the shrimp and mushrooms.2 Step 2: Heat 1 tablespoon oil in a wok or large pan over medium heat. Fry the shallots until golden, then add the sausage and fry until its fat is released, about 1 minute. Stir in the shrimp and mushrooms and fry 1 minute more. Set aside.3 Step 3: In the same pan, fry the thick radish sticks for 1 to 2 minutes, then add the grated radish and cook about 1 minute. Sprinkle with the sugar, cover, and steam over medium-high heat for 3 to 5 minutes until translucent.4 Step 4: Strain the radish, pressing out as much liquid as possible. Combine the collected liquid with the soaking liquid to make 2 cups, adding water if short.5 Step 5: Whisk the rice flour and cornstarch into the 2 cups of liquid until smooth. Season with the salt and white pepper.6 Step 6: Return the radish to medium heat. Add the sautéed sausage, shrimp and mushrooms, then pour in the batter. Stir constantly, scraping the bottom, until the mixture thickens to a thick paste, about 3 to 5 minutes. Stir in the green onion whites and remove from the heat.7 Step 7: Pour 2 to 3 inches of water into a steamer and bring it to a boil. Meanwhile, coat an 8- or 9-inch round cake pan with oil and fit a parchment circle into the bottom.8 Step 8: Press the mixture firmly into the pan to remove air pockets and smooth the top. Steam on high heat for about 40 minutes until set and cooked through; a skewer inserted in the center should come out clean.9 Step 9: Cool completely, then refrigerate, ideally overnight, until firm.10 Step 10: Unmold, remove the parchment, and slice into 1/2-inch pieces. Sear the slices in a lightly oiled nonstick pan over medium heat 1 to 2 minutes per side until golden on both sides.11 Step 11: Serve hot, garnished with the sliced green onion greens, with soy sauce, chili oil or Sriracha, and XO sauce.getsaucepan.com/r/465affb4-bfbc-5d8c-bcda-5c92a9494a19
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