Luo Bo Gao (daikon Cake)

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• 2 1/2 tablespoons canola oil
• 2 tablespoons small dried shrimp
• 1 lb daikon radish, peeled
• 12 inches dried chinese link sausage, casings removed, finely chopped
• 1 medium shallot, finely chopped
• 1/2 cup plus 2 tbsp green onion, finely chopped
• 1/2 teaspoon sugar
• 2 teaspoons salt
• 1 1/2 cups rice flour
• 1/4 teaspoon five-spice powder
• 5 tablespoons hoisin sauce
• 1/4 cup chili-garlic sauce
• 1 red chili pepper, thinly sliced, for garnish

Recipe

• 1 grease an 8"-square baking dish, and line with parchment paper; set aside. cover shrimp with ½ cup of hot water and soak until soft, 25 to 30 minutes; drain, finely chop, and set aside. grate daikon on the small holes of a box grater. transfer to a 4-qt. saucepan with ? cup of water and bring to a simmer over medium-low heat; cook until water has evaporated, about 35 minutes, and set aside. heat ½ tablespoons oil in 10" skillet over medium-high heat. add sausage; cook, stirring occasionally, until browned, about 7 minutes. add reserved shrimp, the shallots, and ½ cup green onions; cook until shallots and onions are soft, about 4 minutes. stir in sugar and half the salt; set aside.
• 2 bring 1½ cups water to a boil in the bottom of a 12" skillet. whisk remaining salt, the rice flour, and five-spice powder in a large bowl; stir in 1 cup plus 2 tablespoons water and reserved daikon until a thick, porridge-like batter forms. stir in reserved sausage mixture to combine, and spread evenly in prepared pan. place pan in a 12" bamboo steamer, and place steamer over skillet. cover and steam, until set, about 40 minutes. let cool 1 hour, invert pan onto a plate, peel away parchment and cover loosely with plastic wrap; freeze cake for 30 minutes, or refrigerate overnight.
• 3 mix hoisin, garlic chili sauce, and remaining green onions in a small bowl. slice cake into 8 rectangles. heat remaining oil in a 12" nonstick skillet over medium-high heat. working in 2 batches, cook, flipping once, until crisp and golden, 3 to 4 minutes, and transfer to a serving plate; serve with spicy hoisin sauce, and garnish with sliced chile.