step 1
First, peel the Daikon Radishes (5 cups). Divide into two portions. One portion, shred into strings with a julienne peeler. For the other portion, hand slice into pieces and then julienne into bigger strips. Set aside.
step 2
Soak the Dried Shrimp (1 oz), Dried Shiitake Mushrooms (10 tsp), and Small Dried Scallops (1 oz) in water until completely hydrated, about 2 hours. Retain the soaking liquid.
step 3
Roughly chop the dried shrimps, finely dice the dried shiitake mushrooms, and finely shred the dried scallop into thin fibers.
step 4
In a hot wok, add the radish strips. Toss around until slightly wilted. Then add in the soaking water. Cover with a lid and lower the heat. Simmer and cook for another 10 minutes until nice and soft, stirring occasionally before done.
step 5
Remove and drain the softened radish through a sieve and collect all the radish juice from the softened radish in a bowl. Use a spoon to press as much juice out from the cooked radish.
step 6
From the drained radish juice, measure out 1 cup of juice and leave to cool down a bit. Set aside the drained radish in a bowl.
step 7
Prepare the flour batter. Place the Rice Flour (1 cup) and Tapioca Starch (4 Tbsp) into a mixing bowl. Then pour in the 1 cup radish juice and using a whisk, mix well until there are no lumps and a smooth batter is formed.
step 8
Heat a little oil in a wok and saute Garlic (3 cloves) till fragrant. Add in the Chinese Sausage (1) and over low heat, fry the sausage till the pork fat is released. Then, add in the diced mushrooms, dried shrimp, dried scallop, and sauté till aromatic.
step 9
Add in the drained radish and stir fry to get everything evenly distributed.
step 10
Mix in the Salt (as needed), Granulated Sugar (as needed), Chicken Stock Granules (as needed), and Ground White Pepper (as needed).
step 11
Turn the heat to low and pour in the flour batter. Stir quickly to make sure all ingredients are well incorporated. Cook until the mixture turns into a thick paste. Turn off the heat.
step 12
Lightly oil the bottom and sides of a heatproof steaming tray. Transfer the radish paste onto the oiled tray. Smoothen the top using a spoon or spatula and make sure there are no gaps on the sides of the tray. We are ready to steam the radish cake.
step 13
Prepare the steamer by bringing water in a wok to a boil. Steam the radish cake for 40-50 minutes or till a toothpick inserted in the middle of the cake comes out clean.
step 14
Remove from steamer and leave to cool on wire rack. Garnish with Toasted White Sesame Seeds (4 Tbsp), Fried Shallots (2 Tbsp), Spring Onion (1 bunch), and Red Chili Pepper (1).
step 15
Allow it to cool completely before cutting. Serve with dipping chili sauce and hot Chinese tea.
