Steamed Radish Cake

I love steamed radish cake and would make it often at night and steam it hot for breakfast the next day. For me this cake is tedious to make but the outcome is very rewarding and thus I have been making it very often.
I love the texture of this radish cake as it is neither soft nor hard.

Ingredients:

Radish (800g to 1kg)
Shallot (3 pcs)

Dry Shrimps (60g)

Dry mushroom (10 pcs)

Chinese sausage aka lup cheong (3-4 pcs) 
Dry Scallops (6 pcs)

Mince Garlic (1-2 tsp)
Vegetable oil (3 tbsp)
Spring Onion (2-3 stalks)

Rice Flour (270g)
Corn Flour (30g)
Wheat Starch (30g)
Chicken stock (700g)
( i use Swanson chicken broth-No msg, 100% fat free  & reduce 1/3 sodium broth)

Seasoning:
1 tsp salt
0.5 tsp sugar
1 tbsp sesame oil
1 tbsp rice wine
Pepper

Method:

• Peel and shred radish and leave it in a bowl. (I always chop it smaller and pulse it a few times in a food blender.)
• Mix  all the flour and stock in a bowl and leave it aside.
• Soak dry shrimps and chinese mushroom for 30min - 1hr and dice it.
• Steam chinese sausage for 5 min and dice it.
• Heat up the wok and add 2 tbsp of oil and stir fry shallots and garlic.
• Add in dry shrimps and stir fry  followed by dry scallops. 
• Add in chinese sausage and  mushroom and stir fry them.
• Dish them out into a bowl.

Looking Delicious ;D

• Add remaining 1 tbsp oil and pour the radish into the pan.
• Stir fry it for 5 minutes under medium fire to cook and to soften it.
• Add all the seasoning into the pan and stir fry the radish for 2 minutes.
• Toss the cooked ingredients back into the pan to mixed well with the radish. 
• Pour the flour batter into the pan and combine well with the radish. 
• Use low fire to cook the radish batter using a stirring motion.
• Cook till the radish batter thicken and then switch off the fire. ( To test whether is the radish batter thicken, try to scoop up the batter, it should not stick to the pan.)
• Oil a 8 inch  pan and pour the radish mixture into it.
• Steam it on high fire for 1hr.
• To test whether is it cooked, use a skewer to poke into the radish cake. If no flour batter cling onto it, it is ready.
• Decorate it with some fried shallot and spring onion.
• If you like the pan fry version, slice it once it is cool and pan fry it.
• Serve with chilli or XO sauce.

Yummy!!