Chinese Turnip Cake (Lo Bak Go)

6 shiitake mushrooms
¼ cup dried shrimp
900 g daikon radish, grated
120 g Chinese sausages, diced
4 spring onions, chopped
¼ tsp sugar
1 tsp SIDS SALT & PEPPER
150 g (1 cup) rice flour

Rinse the shiitake mushrooms and dried shrimp separately with tap water and gently rub them to remove any dirt. Place each ingredient into a different bowl. Add hot water to cover. Soak for 15 minutes, until the ingredients turn soft. Drain and dice into small pieces.
Peel the daikon radish and grate it into thin strips.
Add the Chinese sausage into a large nonstick frypan over medium heat. Cook until the sausage is lightly browned and some oil is rendered off, 5 minutes or so.
Add the shiitake mushrooms and dried shrimp. Cook and stir for 1 minute. Add the spring onions. Stir a few times to release the fragrance. Transfer everything to a plate.
Add the daikon radish and 1 cup of water. Cover and cook over medium heat until translucent and soft but not browned, 12 minutes or so. Once done, taste the daikon to make sure it's fully cooked through and turned very soft. Transfer the cooked radish into a big bowl using a pair of tongs. Squeeze out as much juice as you can, back into the pan. Once done, transfer all the juice from the pan to a measuring cup. Add more water until it reaches 1 cup. (no need to add extra water if you end up with a full cup) Rest the liquid until it's slightly cooled, 10-15 minutes.
Add rice flour and the cooled daikon cooking liquid into the bowl with the cooked radish. Add the sugar, SIDS SALT & PEPPER. Stir to mix well. It will form a very runny batter.
Pour the batter back into the pan you used to cook the radish. Cook over medium-low heat and stir constantly, until the mixture has thickened just enough to draw a line on the bottom of the pan, 1-2 minutes.
Prepare 1-2 glass tupperware or baking dishes that can fit into your steamer. I used two 11 x 11 cm glass containers to cook two batches. (If you have a large wok or steamer, you might be able to fit an 20 x 20cm) baking pan in it. You’ll only need to cook one batch in this case. If you’ll be cooking in two batches, cover the uncooked batter with plastic wrap to prevent it from drying out.
Grease the glass tupperware with oil, so the turnip cake will come off easily later. Transfer the mixture into the tupperware, about 4 cm thick.
Set up your steamer by adding water to the pan and bringing it to a boil. Add the steaming rack with the turnip cake container. Cook, covered, over medium-high heat, for 1 hour, until the turnip cake is cooked through. You can test the doneness by inserting a knife into the cake and it should come out clean. If your batter is slightly thicker or thinner, you might need to adjust the cooking time by adding or subtracting 10 minutes.
Once done, remove the container from the steamer and set it aside to cool. Once the container is no longer hot, transfer it to the fridge. Let the turnip cake set until it has cooled completely. I highly recommend resting it overnight before serving. I’ve tried resting it 2 hours, and the turnip cake was a bit too soft and difficult to slice.
To remove the fully chilled turnip cake, use a knife to loosen the edges from the container, then turn the container upside down. The turnip cake should come out in one piece.
To serve, cut the turnip cakes into 1 cm thick pieces. Brown both sides in a heated frypan coated with a thin layer of oil until heated through and the surface turns golden.
To store, transfer the steamed turnip cakes (without pan-frying) into an airtight container and store them in the fridge for 2-3 days, or in the freezer for up to 1 month. To reheat, thaw the frozen turnip cakes first, and pan fry them before serving.