Chinese Turnip Cake

1 kg Chinese white turnip (daikon)
170 gm rice flour 4 Tbsp Chinese wheat flour (starch)
80 gm Chinese sausage (臘腸)
2-3 Chinese dried mushrooms, soaked and finely chopped
1 cup water reserved from soaking dried Mushrooms (or unsalted chicken broth)
1/3 cup Chinese dried shrimps
2 teasp Shao Hsing/Rice Wine for Cooking
¼ teasp of white pepper
½ teasp salt (if required)
oil for cooking

Place Chinese sausage and boiling water for 2 to 3 minutes. Drain well and finely dice.

Soak and rinse dried shrimps. Coarsely chop them.

Soak and rinse dried Mushrooms. Save 1 cup of the water from soaking the Mushrooms. Coarsely chop the Mushrooms

Add 2 tablespoons of oil in a wok or frypan, sauté Chinese sausage over medium heat. Toss in dried shrimps and dried Mushrooms, continue to sauté until aromatic. Remove from wok

Mix the rice flour with the wheat flour.

Peel the turnip (daikon) and grate into thick strips.

Add 2 tablespoons of oil to a well-seasoned heated wok or frypan, add grated turnips. Sprinkle white pepper to taste. Pour in saved water, bring to a boil, cover and cook until tender and translucent. Remove from heat. Add the flour mix and quickly combine into a thick batter. Add in other ingredients and mix well. Pour into a greased cake tin (not too shallow) about 17.5cm square or 20cm round.

Place in steamer and steam over a high heat for 45-60min (until cooked) making sure that steamer doesn't boil dry.

Allow to cool then cover and chill for at least 4hrs. Slice cake to desired thickness, and cut into pieces.

Fry on both sides until golden brown.