Steam Daikon Cake

Cake base

 * 1½ lbs daikon
 * ½ lbs rice flour
 * 1 can chicken broth
 * ¼ tbsp msg
 * 4 tbsp sugar
 * 1 tbsp white pepper

Filling

 * 1 cup of Chinese sausage
 * ½ cup of Chinese dried shrimp
 * 1 cup of Chinese mushroom
 * 2 scallion
 * 2 tbsp soy sauce
 * 1 tbsp sugar
 * 1 tbsp cooking wine
 * 1 tbsp sesame seed (optional)

Directions

 * 1) First remove the daikon skin and shatted into fine pieces.
 * 2) Place the shatted daikon, the chicken broth and the "cake base" seasonings into a pot.
 * 3) Cook until the diakon is soften (about 40 minutes).
 * 4) If the daikon taste bitter, you'll need to add more sugar.
 * 5) Also, if the daikon release too much water, you may have to drain some water out.
 * 6) While the daikon is cooking, dice the "filling" ingredients.
 * 7) Stir fry the "filling" ingredients and seasonings until cooked (note: save ½ the scallion for later use).
 * 8) Place the fillings aside.
 * 9) When the daikon is softern, slowly stir in the rice flour.
 * 10) Mix well. You'll feel the cake base thicken.
 * 11) After the daikon and rice flour are mixed, stir in the "fillings" (note: save some of the filling for the topping).
 * 12) When everything is mixed, grease the steaming pan with corn oil, so the daikon cake won't stick to the pan.
 * 13) Pour the daikon cake mix into the pan, and place the rest of the scallion and fillings on top.
 * 14) Steam the daikon cake under high heat for about 40 minutes.
 * 15) To see rather the cake is well cooked, poke a chopstick into the center of the cake, if the cake does not stick to the chopstick, the cake is cooked.
 * 16) Allow the daikon cake to cool.
 * 17) You can pan fry the sliced cake before serving.