Ingredients

The following ingredients have 4 Servings
  • 160 gr rice flour
  • 40 gr cornstarch
  • 350 ml water
  • 1200 gr Chinese turnip (daikon) (already peeled weight)
  • 1/3 tsp salt
  • 2 Tbsp cooking oil
  • 5 shallots (peeled and finely chopped)
  • 50 gr dried shrimps (soaked in water and finely chopped)
  • 2 links Chinese sausage (remove the casing and finely chopped)
  • 4 dried shiitake mushrooms (soaked in warm water)
  • 2 Tbsp oyster sauce
  • 1 Tbsp abalone sauce
  • 1 Tbsp sesame oil
  • 1/2 tsp Salt
  • 2 tsp sugar
  • 1/2 tsp white pepper powder

Instruction

  • Combine the rice flour, cornstarch and water and whisk into a smooth batter
  • Grate daikon and toss with 1/3 tsp of salt and let it sit for 10 minutes. Squeeze out the liquid.
  • Preheat wok/skillet. Add in cooking oil. Saute shallots for about 2 minutes. Add the dried shrimp and saute for another minute. Add Chinese sausage and mushrooms and cook for another 1 minute until fragrant. Remove from the wok/skillet
  • Add the shredded daikon and stir fry until it softens and a bit dry. Add the sausage mixture back followed by the seasonings. Stir to combine everything
  • Give the batter a stir to combine and pour over the daikon mixture and stir fry over low heat. The mixture will start to get thicken. Off the heat
  • You can use an 8 x 8 inch pan or 9 x 9 inch pan. You can also use two 4 x 4 or 5 x 5 inch pan. Oil the pan on all sides or line the bottom of the pan with parchment paper for easier release later. You need a 7 inch round pan if you use 6 quart-instant pot (the cake will be taller)
  • Spread the mixture into the pan as evenly as possible. Cover with aluminum foil