hey I'm going to show you how to make white radish turnip cake in this video so the main ingredient is obviously white radish so we use some dried mushrooms but feel free to use fresh ones we have dried shrimp and we're going to use a whole bag of rice flour there's some scallions and some Chinese sausage you can tailor this to the vegetarians by forgetting the meat and adding more rich vegetables we want so white radish is also known as turnip which is also known as daikon the first thing you want to do is you want to give the quick rinse and then peel the skin off of each piece I believe we're working with about five pounds worth of white radish here once it's washed and peeled you're going to want to get a grater and just grate all of these into a big bowl this is going to be a lot of work this is to give you an idea of what it looks like afterwards how finely grated it was you can see there's somewhat long strands before we start cooking let me show you all of the ingredients so they're the dried mushrooms soaked in water until it's soft there's the chopped up Chinese style sausages we also soak the dried shrimp so that it would be soft maybe about half an hour we have some scallions and those are all the main ingredients okay let's get started with cooking so heat up your pot or your pan add a little bit of oil and the first thing we're going to cook are the chinese style sausages we're also going to add in the drained mushrooms and the drained shrimp as well give that a stir and let it cook for a few minutes you want to make sure you keep stirring so nothing gets too charred or burned all right now we can add in the white radish or at that turnip we added a little bit and stirred and a little bit more in stirred but you can throw it all in at once if you want whatever you hear but you just want to make sure you mix everything well and even so that the distribution is balanced all right now it's time for the rice flour you may have noticed while this is cooking there's some juice or water accumulating this is where the rice flour will come in we're going to eventually work a whole bag in there but you might want to do it like a quarter of a bag at a time and mix it and then add some more mix it and so on and so forth until you finish the rice flour will definitely absorb all of the the wetness in your pot so here's an example of me adding more rice flour into the mix as you can see it can get somewhat dry but if need it you can add some water in our video we actually add it maybe a tad too much water but you want it to be like a gooey pasty type of consistency you'll see it in the video all right so this is what it should look like when you're done it's not too dry not too wet all right now we're going to lightly oil two pans because we're going to transfer the mixture into these pans and steam it all right now it's time to fill up the steaming trays with the mixture depending on the size and the depth of these trays the cooking time can vary but you can get a good idea of how large our trays are and I can tell you it took us about 45 minutes to about an hour a good way to test it is to poke a chopstick in there or something and test it to see if anything is still sticking to the chopstick or not if it is then it's probably not cooked yet as you just saw we also made a second batch that has scallions in it so some people might not let scallions and some might like it so it's very flexible you can add whatever ingredients you want and this is what it should look like before it goes into the steamer so we actually don't have a steamer so this is how we're doing it we'll just bring this in water to a boil we have that little metal thing there and then we put the food in and we're cover it for 45 to an hour so after it cooks you can eat it right away or you can do what we did what you see here is we let it sit for quite a bit of time after finished cooking because we want to pan fry it because we greased it it should be easy to get this out by turning the pan upside down giving it a tap and there it is let me cut it open so you can see what it looks like in the middle so now all you got to do is cut this down into smaller slices and then you can pan fry it in a pan or wok or whatever you have here's how we fried it just keep in mind the thicker you cut it it might take a little longer to heat up in the middle if it's coming out of a fridge or something like that you want to fry it until it's slightly brown on both sides and then you're ready to eat it so turn our cake on its own doesn't really have a lot of flavor but the most common sauces people use are Sri Racha sauce and poison sauce now you can also use soy sauce too if you want thanks for watching please subscribe to see more you