Directions

To Prep

1. Cover dried mushrooms with 2 cups of water in a medium sized bowl. Let them soak in the water until all mushrooms are soft.
2. Use a cheese grater to grate radish and put it in a large bowl. Add in ½ tbsp of salt, mix it all together and leave it for 15 mins.
3. After 15 minutes, squeeze out the excess water from radish and transfer dried radish into another bowl.
4. Add water into the bowl until it covers the radish and wash salt out the from radish by squeezing until dry and transferring it into another bowl.
5. Repeat washing with water to rinse out salt from radish another 2 times. Leave dried radish in a bowl.
6. Use cheese grater to grate sweet potato into the same bowl as the radish.
7. Squeeze out water from shiitake mushroom and chop the mushroom into very small pieces. Keep the water for further use.
8. Put frying pan on the stove and pour 3 tbsp of oil into the pan over medium high.
9. Wait until the oil is hot then add the red shallot and fry for about 30 secs. Add the chopped mushrooms and fry them for about 45 secs before adding the minced garlic and frying it all for about 1 min. Pour all of ingredients with the oil into a bowl. Put it aside.
10. In a large bowl combine the radish, sweet potato, and the mushroom mixture together.
11. Add the rice flour, tapioca flour, wheat starch, 2 tsp of salt, black pepper and sugar into the bowl.
12. Pour 1 cup of soaked mushroom water into the bowl. Mix all together until combined. If the mixture is a bit dry you can add a further ⅓ cup of soaked mushroom water. The mixture should be a thick paste (not very runny).

To Cook

1. Transfer the batter to a greased glass or stainless steel tray that will fit into your steamer.
2. Add water to the steamer and put on the gas top. Bring the water to a boil over high heat.
3. When the water is boiling put the mixture tray into the steamer and cover it with the lid.
4. Cook for about 30-45 mins until it is cooked through (test by using a toothpick inserted into the cake; it should come out clean).
5. For the dipping sauce, mix all the dipping sauce ingredients together and adjust the flavour as you like. Put it aside.
6. As soon as the cake has completely cooked, allow it to cool before cutting it or putting it into the fridge overnight.
7. Before eating, transfer the cake onto a chopping board and cut it into squares or triangles. Dust lightly with rice flour and cook them on a frying pan with a little bit of oil over medium heat. Do not crowd the pan and cook both sides until golden brown.
8. After cooking, drain all cakes with paper towels to remove excess oil.

To Serve

1. Place the cakes onto a plate, garnish with chopped spring onions and serve it with the dipping sauce. Enjoy!