Radish cake

Method

1. 1 Grate the radish into thin strips, then cook with a little water for 12 minutes until the strips become translucent and release their juice.
2. 2 Using the juice released from the radish to mix with the flour is the way to give the cake a distinct radish sweetness.
3. 3 Sauté the dried shrimp, Chinese sausage, and chopped shiitake mushrooms for 5 minutes until fragrant.
4. 4 Mix the rice flour and tapioca flour into the hot radish mixture and stir until a thick, smooth paste is formed.
5. 5 Pour into molds, steam for 50 minutes, and let cool for 4 hours until the mixture solidifies.
6. 6 Slice into 1.5 cm thick slices, then pan-fry for 3 minutes on each side until golden brown and crispy.

With an appliance

• Pressure cooker 1 hr 20 min

  Replace step 5: place the mold on a rack and steam under low pressure for 25 minutes, then release pressure naturally for 10 minutes, and then continue to cool to firm up the mass. Step 6: pan-fry for 3 minutes on each side, keeping it still.