Radish Cake

In a small bowl, soak the Dried Shrimp (1 Tbsp) until softened. Set aside, drain well and cut both shrimp and shiitake mushroom into really small cubes.

Peel all the skin of the Daikon Radishes (6 2/3 cups) and then use a shredder to finely shred the radish. If you do not want to taste any radish texture in the final cake, shred the daikon as small as possible.

Transfer the shredded daikon in a large pot or bowl, spread salt on the surface and rub with hand. Set aside for around 20 minutes to 30 minutes until the radish shreds are totally softened.

Prepare the side ingredients: In a small pan, add around 1/2 tablespoon Vegetable Oil (as needed), and then fry the Red Onion (1/4), dried shrimp, Chinese Sausages (3.5 oz), and Shiitake Mushrooms (3) until fragrant. Set aside.

Squeeze the water out and transfer to another large mixing pot. Mix all the Rice Flour (2 cups) with the water squeezed out from the radish and the left Water (3 1/3 cups). Add radish shreds and Chinese Five Spice Powder (1 tsp), Granulated Sugar (1/2 tsp), Salt (1 tsp), and Shaoxing Cooking Wine (1 Tbsp). Mix well and heat over medium fire to boil.

Add and mix well.

Brush some oil on your container and then transfer the mixture to the container. Steam for around 50 minutes; absorb any water on surface with a clean gauze or towel.

Cut into slices around 1.5 cm in thickness after cooling down. Pan-fry until slightly brown on both sides. Sprinkle some Scallion (1 bunch) and serve with your favorite tea.