White Turnip (Daikon) Kuih 罗蔔糕

Ingredients - dried shrimp, scallions, and Chinese sausage

The mixture ready to be steamed.

This is my favorite snack, breakfast,or tea time food.  It's much easier to make than you think and is delicious either steamed or pan-fried (my preferred way), plain or with some chilli or hoisin sauce. Vary by topping with peanuts, sesame seeds, cilantro, or fried shallots.

Daikon Cake Recipe:
2 1/2 cups rice flour
about 2 cups water (note that it is hard to specify the amount of water needed. Amount varies depending on how much turnip is used and how much water content the turnip has.)
2 lbs shredded daikon (white turnip)
1 Chinese sausage (lap cheong), diced
1 tablespoon dried shrimp
1 green onion, diced (optional)
1 shitake mushroom, diced (optional)
3 tablespoons oil
1 1/4 teaspoon salt
1 very small piece rock sugar (optional, but note that it must be rock sugar, not white sugar, Better to omit than to use white sugar)
white pepper to taste

Directions:
Mix flour and water, salt and white pepper.
Fry the sausage, green onion, mushroom and dried shrimp in oil, add daikon and rock sugar, cover and cook till 80% cooked.  Turn off heat, add rice flour mixture and stir till thickened.  Add more water if too thick.
Pour into greased metal pan (or pan lined with plastic wrap) and steam 30 min.
If using a glass or ceramic pan, steam 10 min longer.
If not eating right away, refrigerate and cut into slices and pan-fry the next day.
Singapore Chai Tow Kuih:  Soak some dried radish and drain liquid. Cut radish kuih into small cubes, fry some garlic, add the dried turnip, stir in radish cubes and when hot, add an egg and scramble, drizzle in some sweet dark soy sauce (kecap manis) and serve..