Cantonese Radish Cake

Soak the shiitake mushrooms in advance until soft, and steam the cured meats. Then cut everything into small cubes (reserve the soaking water from the mushrooms). Peel the white radish and cut it into thin strips. Mix glutinous rice flour and tapioca flour with 850ml of water, then add a few drops of cooking oil and mix well (you can also use special radish cake flour).

Add lard (or cooking oil) to the pot, and sauté the cured meat and shiitake mushrooms over low heat until fragrant.

Add the water-controlled shredded radish and stir-fry to release the juice.

Pour in the water used to soak the shiitake mushrooms (water level at two-thirds) and add the seasonings. If the finished product is to be dipped in sauce, use less salt here (just the right amount of saltiness). If the finished product will not have a dipping sauce, use stronger seasoning here. Simmer over low heat for a few minutes.

Mix all the cooked ingredients evenly, turn the heat to low, pour in the starch slurry, and stir quickly to combine.

Keep stirring over low heat until the starch slurry solidifies and clings to the radish (forming lumps).

Line the mold with parchment paper (or brush with oil), put in the half-cooked paste, and smooth the surface (no need to press it firmly). Once the water is boiling, steam it for 40-60 minutes (adjust the time according to the thickness).

After cooling, remove from the mold and cut into pieces; at this point, it can be eaten directly.

Brush oil on a non-stick pan, add the radish cake pieces, and pan-fry on medium-low heat until they are golden inside.

Sprinkle chopped green onions on while it's hot from the pot (you can also choose not to).