Taiwanese Radish Cake

Rinse the dried shrimp and shiitake mushrooms, cover with 200 ml water and leave for 15 minutes. Then squeeze out the excess liquid, finely chop the mushrooms, and mince the shrimp; strain the soaking water and set aside.

Peel the white radish and grate it on a coarse grater. Heat 1 tbsp oil in a wide skillet, add the mushrooms and shrimp, and sauté for 2 minutes.

Add the grated radish, 600 ml water, sugar, salt and white pepper. Bring to a boil, cover and simmer over medium heat for 10–12 minutes, until the radish turns soft and translucent.

In a separate bowl, mix the rice flour with the strained soaking water until no lumps remain. Pour the mixture into the hot radish mixture, reduce the heat, and stir continuously for 3–5 minutes until the mixture thickens to a porridge-like consistency.

Grease a baking pan with 1 tbsp oil, transfer the radish mixture into it and smooth the top. Steam, covered, for 55–60 minutes; the finished cake should be firm to the touch, and a knife inserted into the center should come out almost clean.

Let the cake cool in the pan, then refrigerate for at least 2 hours so it firms up and slices easily.

Remove the cake from the pan and cut it into slices about 1 cm thick. Heat the remaining oil in a skillet and fry the slices over medium heat for 3–4 minutes per side until golden brown. Serve hot.