• Brush some oil (1/2 teaspoon) on a 2 quart casserole that will fit inside a large stock pot (8 quarts or larger), set aside. Fill a large stock pot (8 quarts or larger) with 1 1/2 inches of water with a steamer rack and set on low heat until ready to steam.

Daikon

• Peel the daikons, hold them at the top and grate the bottom end into a bowl or a fine colander. Stop when the daikon starts to feels tough, dice the remaining daikon that is easy to cut. Discard any tough portions.
• Salt the shredded daikon with 1/2 teaspoon salt and set aside for 30 minutes.
• Squeeze some of the daikon liquid out and place the shredded daikon in a medium sized pot (4 quarts). Add the broth to the pot, add a lid, and cook on medium heat. When the pot boils, lower the heat, and then simmer on low for 30-40 minutes, until the liquid is reduced and the daikon is tender.

Mix In

• While the daikon cooks, cut the Chinese sausage lengthwise into quarters and dice, chop green onions, cilantro and carrots; rinse and soak dried shrimp in a tiny amount of water for 5 minutes and then coarsely chop.
• IF USING Chinese sausage or bacon, then render fat in a small frying pan on low heat, and when the sausage/bacon starts to sizzle, stir fry in the chopped carrots and/or dried shrimp for a few minutes.
• IF NOT USING Chinese sausages or bacon, then stir fry the desired mix-in ingredients (carrots, shrimp) in 1/2 teaspoon of oil for a few minutes.
• Season the mix in ingredients with 1 teaspoon of soy sauce and 1/4 teaspoon sugar, remove from heat and set aside.

Rice Batter

• Add rice flour, 1 teaspoon sugar, and 1/2 teaspoon salt into a medium bowl and stir in 2 cups of cold water until the batter is smooth and not lumpy.

Steam the Turnip Cake

• Check the water level of the stock pot and raise the temperature to medium high so that the water is bubbly and boiling.
• Increase the heat of the daikon and broth to a rolling boil, remove from heat and immediately pour in the rice flour batter and stir quickly.
• Add the mix-in ingredients and stir (the mixture should resemble mashed potatoes if 1) the daikon is boiling hot and 2) the broth is reduced.
• Transfer the daikon and rice flour mixture to the prepared casserole and steam for 60 minutes on medium high heat.
• Allow daikon cake to cool to room temperature in its container, then cover and refrigerate overnight.

Pan Fry

• Preheat a non-stick frying pan on medium heat (4-5 minutes)
• Turn the casserole upside down on a cutting board and give a few taps, the daikon cake should slide out. Cut the cake into quarters and cut each quarter into 1/2 inch thick slices. Each quarter serves approximately 3 people.
• When a drop of water sizzles on the pan and feels hot, add 1/2 teaspoon of oil and swirl to coat pan. Add the turnip cake slices to the pan.
• Pan fry for 10-12 minutes until crispy and slightly browned, flip, and pan fry for another 10-12 minutes.
• Garnish with chopped onion or chopped cilantro for a pretty presentation (optional) and enjoy!