Raddish Cake by Rebecca Lynne Tan at Sunday Times

Ingredient
1kg white radish
75g dried shrimp
40g wheat flour
80g corn flour
40g plain flour
150g rice flour
1.2l water, divide in 2 portions of 600g each
200ml cooking oil
150g preserved Chinese sausage - sliced thinly or diced
15h salt
30g sugar

METHOD
1. Peel and  shred the radish. Set aside.
2. Soak the dried shrimp in water for abt 10min. then drain and roughly chop into snall pieces.
3. Combined the wheat, corn, plain, and rice flour with 600ml of water. set aside.
4. Heat the oil on high heat. Add shrimp and preserved sauages.
5. Add the remaining 600ml of water into the pan, follow by the shredded radish. Add salt and sugar, and mix gently. Bring to boil.
6. Stir in flour mixture, then add it into the pan. Keep stirring the ingredients in the pan until the mixture begin to thicken n come together. abt 5 min.
7. Once thicken, take the pan off the heat. Scoop the mixture into a try that id 30cm by 20cm. Spread evenly, then steam for 40 mins.
8. Once done, leave it to cool and rest for at least 5 hours. Store in the fridge.
9. To serve, cut inyo square or rectangles and pan fry. 

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