1 large radish (grated)
3 cups of Rice Flour
1 tablespoon of Sago Flour
8 dried Shiitake Mushrooms (soaked and diced)
3 tablespoons of dried shrimp
A pair of XO Chinese Sausage (diced)
3 tablespoons of sliced shallots
2 teaspoons of Chinese cooking wine (Hao Tiao Chiew)
2 teaspoon of coarse sugar
1 teaspoon of sea salt
1 tablespoon of Superior Light Soy Sauce
1 teaspoon of grounded white pepper
1 tablespoon of cooking oil.
In a large bowl, combine the rice flour and 2 cups of water.
Mix well until the mixture is smooth and velvety and set aside.
Soak the dried shiitake mushrooms with warm water for 15 minutes to soften. In a separate bowl, do the same for the dried shrimps.
Remove from water the soaked shiitake mushrooms and dried shrimps. Squeeze out the excess water from both ingredients and finely chopped them and set aside.
Peel and grate radish. Set aside.
Leave the grated radish in a colander to drain and collect the juices. Draining the radish is to prepare it for stir frying as well as to reserve its juice for combining with the rice flour.
Heat about 3 tablespoons of oil in wok over medium heat and sauté shallots till fragrant followed by shrimps, mushrooms and Chinese sausages.
When the ingredients turned golden, toss in the radish strips, add seasonings and stir well.
Within 5 minutes, the strips will softened and juice will exude from them.
Reduce heat to low, slowly stir in the flour mixture into the radish (give a good stir before pouring to prevent the flour setting at the bottom of the bowl.
Make sure all the ingredients are well incorporated and form almost like a sticky dough.
Turn off the heat.
Grease a metal tray (rectangular or round) and transfer the radish batter into the tray.
Smoothen the surface.
Steam the radish cake over high heat for about 45 minutes.
Check the doneness by inserting a metal fork to see if it comes out clean.
Cut the radish cake into your preferred size and serve hot.
You may also chill the radish cake in the fridge which will make the cake firmer and easier to pan fry.
Garnish with cilantro leaves and chilli sauce.
Can be reheated by steaming after refrigeration.