Add 2 cups of the reserved turnip shrimp and mushroom liquid mixing well. Add the spring onion sugar rice wine pepper turnip coriander and rice flour tossing to combine.
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To make the dipping sauce.
Turnip cake recipe. Steam for 1 hour. Add the diced mushroom. This is to ensure an even texture for the radish cake when you steamed it later.
1 tsp sesame oil. If you do not want to taste any radish texture in the final cake shred the radish as small as possible. In a large mixing bowl add 13 lb 150g rice flour 25 tbsp 30g water chestnut flour 1 tbsp 15g sugar tsp 15g white pepper 1 tsp - 15 tsp 5g - 75g table salt.
Place the cake pan inside. 1 piece Chinese sausage. I am using a wok with a rack as a steaming device.
Heat a wok over high heat add the oil and return to high heat. Stir and mix evenly. Stir fry the sausage for 1 minute then add the shrimp and mushrooms and stir fry for 2 minutes.
Give it a quick mix. In a bowl mix rice flour with 05 cups of water cornflour tapioca flour optional salt oyster sauce and the turnip water about 05 cups. To steam the turnip cake.
Pour the radish batter into the cake pan. 1 tbsp corn oil. 2 lb Chinese turnip daikon also works 8 oz regular rice flour.
In an 88 cake pan grease the pan with cooking oil and line the bottom with parchment paper. In a large steamer over high heat bring water to a boil. Peel all the skin of radish and then use a shredder to finely shred the radish.
1 oz dried shrimp. Then remove cover and place the radish cake. Fill about half the wok with water cover and bring to a boil.
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