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Shredded daikon radish is mixed with rice flour and savory ingredients, then steamed and pan-fried until crispy. This beloved dim sum family favorite pairs beautifully with chili sauce for a satisfying breakfast.
Soak dried shiitake mushrooms in warm water for 30 minutes until softened, then finely dice. Thinly slice the Chinese sausage and chop scallions.
Peel and grate the daikon radish. In a skillet over medium heat, cook the grated daikon until it releases water and softens (about 8-10 minutes), stirring often.
Add diced mushrooms, sausage, and scallions to the daikon, then season with soy sauce, salt, white pepper, sugar, and sesame oil. Cook for 3 more minutes to blend flavors, then turn off the heat.
In a large bowl, combine rice flour and water. Stir to form a smooth batter, then fold in the cooked daikon mixture until fully incorporated.
Pour the mixture into a greased 8-inch square pan. Smooth the surface and steam over high heat for 60 minutes, making sure to check the water level and refill if needed.
Allow the cake to cool to room temperature, then refrigerate for at least 2 hours until fully set. Slice the cake into rectangles.
Heat a nonstick skillet with a small amount of oil over medium-high heat. Fry the cake slices on both sides until golden brown and crisp, about 3–4 minutes per side. Serve warm with chili sauce.
