Savory Chinese Turnip Cake

Method

1. Place dried shiitake mushrooms in a heatproof bowl and cover with hot water. Let them soak until soft and plump, about 30 minutes. Drain the mushrooms, rinse them under cold water, and gently squeeze out excess moisture. Remove and discard the tough stems, then finely dice the mushroom caps.
2. In a large pot or wok, combine the grated daikon radish with 1/4 cup (60ml) of water over medium heat. Bring to a simmer, then cover and cook, stirring occasionally, until the daikon becomes slightly translucent, approximately 20 minutes. Stir in 1 tablespoon of brown sugar until fully dissolved. Transfer this mixture to a bowl and set aside. Clean the pot or wok.
3. In the same pot or wok, add the diced shiitake mushrooms, Chinese bacon, Chinese sausage, and dried shrimp. Cook over medium heat, stirring, until the bacon and sausage release some of their fat, about 5 to 7 minutes. Stir in the remaining 2 teaspoons of brown sugar and the soy sauce. Continue cooking, stirring frequently, until the liquid has evaporated, about 1 more minute. Add this mixture to the bowl with the cooked daikon.
4. Gradually add the rice flour to the daikon mixture in three parts, mixing well after each addition to ensure no dry flour remains. If the mixture becomes too stiff to stir, incorporate up to 2 tablespoons (30ml) of water to loosen it slightly. The final consistency should be sticky and somewhat loose.
5. Spoon the mixture into two greased 7- by 5-inch baking dishes or disposable aluminum trays. Prepare a steamer large enough to accommodate one dish. Steam one dish at a time for 25 to 30 minutes, or until the turnip cake is fully cooked. Repeat with the second dish. Allow the steamed cakes to cool for 20 minutes. Carefully run a spatula or butter knife around the edges to loosen, then invert onto a cutting board. Cut each cake into 9 equal squares.
6. Heat 1 tablespoon of cooking oil in a large nonstick skillet over medium heat. Place the turnip cake squares in the skillet, ensuring not to overcrowd. Cook without moving them until the undersides are golden brown and crisp, about 2 minutes. Flip and cook the other side for another 2 minutes. Transfer the seared cakes to a serving platter.
7. Drizzle the pan-fried turnip cakes with toasted sesame oil. Garnish with chopped scallions and cilantro. If desired, sprinkle with toasted sesame seeds. Serve immediately with hoisin sauce and/or Sriracha on the side.