Although you use four cooking methods (frying, simmering, steaming and frying) to complete the dish, it is fairly easy.
600 g (1.3 lb) daikon radish
850 ml water
1 tablespoon sugar
1 tablespoon salt
½ tablespoon white pepper
300 g (11.5 oz) rice flour
- Peel, and grate radish finely.
- Heat some oil in a wok, add radish to wok, mix in, fry at medium heat, stirring occasionally until radish threads are soft (10–15 minutes).
- Add sugar, salt, and pepper. Stir, and cook for 2 minutes more.
- Add 400 ml of water, stir, bring to a boil, cover and simmer for 2 minutes.
- In a large bowl, add 450 ml of water to rice flour, mix till smooth. Add to wok gradually, while continuing to stir as mixture thickens.
- Lightly grease a large pan. Place mixture into a pan. *Steam for about 40 minutes.
- Allow to cool before running a knife around the inside edge of the pan and carefully turn the cake out onto a cutting board as you would for a sweet cake.
- Cut cake into 1 cm (1/2") slices, then cut into manageable size pieces for the frypan.
- Heat a tablespoon of oil in a flat frypan, and fry radish cake on each side until golden brown and crisp. Add more oil as necessary as you cook through the batch.
- Serve as is or with chilli or soy sauce.
Notes: *To steam I use an electric rice cooker (basic type with water in the outer pan). If you don't have one, you need some kind of bain-marie/double boiler arrangement: basically, steam your pan of radish mixture inside a larger covered container with water. Rice flour (rice powder) is not the same thing as rice starch. Dish is also known as turnip cake, loh pak kou.