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Peel the daikon radish and shred it using a grater or mandoline. For added texture, you can cut some of the shredded radish into matchsticks. Set aside.

Rehydrate the dried shiitake mushrooms in hot water. Once soft, squeeze out excess water and chop them into small pieces. IMPORTANT: Reserve 1 cup of the mushroom soaking water for the batter.

Slice the Chinese sausages into small pieces. Combine the sliced Chinese sausage and dried shrimp in a bowl.

Heat 1 tablespoon of oil in a large non-stick pan over medium heat. Add the chopped shiitake mushrooms, sliced Chinese sausage, and dried shrimp. Stir-fry for approximately 5 minutes until the mixture is fragrant and slightly browned. Set aside a small amount of this mixture for garnish, if desired.

In a large bowl, combine the rice flour and the optional wheat starch. Add 1 cup of plain water and whisk gently until smooth. Gradually add the reserved 1 cup of mushroom soaking water in increments, whisking continuously, until the batter reaches a smooth consistency similar to soft serve.

Add the shredded daikon radish to the pan with the cooked mushroom, sausage, and shrimp mixture (from which you reserved some for garnish). Season with 2 teaspoons of salt, 2 teaspoons of pepper, 1 tablespoon of chicken bouillon, and 1 tablespoon of oyster sauce. Stir-fry until the radish softens, about 5-7 minutes.

Pour the prepared batter directly into the pan with the radish mixture. Mix thoroughly until all ingredients are well combined and the mixture thickens slightly.

Transfer the combined mixture to a cake pan (a 9x13 inch pan or similar will work). Smooth the top and sprinkle with the reserved cooked mushroom and sausage mixture for garnish.

Place the cake pan into a steamer. Steam the turnip cake for about 1 hour, or until firm and cooked through. A skewer inserted into the center should come out clean.

Carefully remove the steamed turnip cake from the steamer. Let it cool completely for at least 2 hours before attempting to cut it. This allows it to firm up and prevents crumbling.

Once cooled, slice the turnip cake into desired pieces. It can be eaten as is, or for extra crispiness and flavor, pan-fry the slices in a little oil until golden brown on both sides before serving.


Peel the daikon radish and shred it using a grater or mandoline. For added texture, you can cut some of the shredded radish into matchsticks. Set aside.

Rehydrate the dried shiitake mushrooms in hot water. Once soft, squeeze out excess water and chop them into small pieces. IMPORTANT: Reserve 1 cup of the mushroom soaking water for the batter.

Slice the Chinese sausages into small pieces. Combine the sliced Chinese sausage and dried shrimp in a bowl.

Heat 1 tablespoon of oil in a large non-stick pan over medium heat. Add the chopped shiitake mushrooms, sliced Chinese sausage, and dried shrimp. Stir-fry for approximately 5 minutes until the mixture is fragrant and slightly browned. Set aside a small amount of this mixture for garnish, if desired.

In a large bowl, combine the rice flour and the optional wheat starch. Add 1 cup of plain water and whisk gently until smooth. Gradually add the reserved 1 cup of mushroom soaking water in increments, whisking continuously, until the batter reaches a smooth consistency similar to soft serve.

Add the shredded daikon radish to the pan with the cooked mushroom, sausage, and shrimp mixture (from which you reserved some for garnish). Season with 2 teaspoons of salt, 2 teaspoons of pepper, 1 tablespoon of chicken bouillon, and 1 tablespoon of oyster sauce. Stir-fry until the radish softens, about 5-7 minutes.

Pour the prepared batter directly into the pan with the radish mixture. Mix thoroughly until all ingredients are well combined and the mixture thickens slightly.

Transfer the combined mixture to a cake pan (a 9x13 inch pan or similar will work). Smooth the top and sprinkle with the reserved cooked mushroom and sausage mixture for garnish.

Place the cake pan into a steamer. Steam the turnip cake for about 1 hour, or until firm and cooked through. A skewer inserted into the center should come out clean.

Carefully remove the steamed turnip cake from the steamer. Let it cool completely for at least 2 hours before attempting to cut it. This allows it to firm up and prevents crumbling.

Once cooled, slice the turnip cake into desired pieces. It can be eaten as is, or for extra crispiness and flavor, pan-fry the slices in a little oil until golden brown on both sides before serving.
