Start by peeling and grating the daikon radish. This isn’t just an easy task; it’s a labor of love. Once grated, squeeze out the excess moisture using a clean cloth or a fine-mesh sieve. This step is crucial; otherwise, your cake could end up too soggy.

In a bowl, soak the dried shiitake mushrooms in warm water for about 20 minutes until they’re soft. Once they’re plump, remove them, squeeze out the excess water, and slice them finely.

Heat a tablespoon of neutral oil in a skillet over medium heat. Add minced shallots or red onions and sauté until translucent. Toss in the rehydrated mushrooms. Sauté everything for an additional 2-3 minutes until fragrant.

In a separate bowl, combine the rice flour, cornstarch or tapioca starch, and salt. Mix thoroughly so everything is evenly distributed.

Add the grated daikon radish, sautéed mushroom mixture, Chinese sausages, dried shrimp, oyster sauce, soy sauce, and sesame oil to the dry ingredients. Mix until well combined. You may need to use your hands—don’t be shy; get in there!

Transfer this mixture into a greased 9-inch cake pan, smoothing the top with a spatula. Fill a steamer pot with water and bring it to a boil. Place the pan in the steamer and cover. Steam for about 45-50 minutes, or until a toothpick inserted in the middle comes out clean.

Let the cake cool in the pan for about 15 minutes. Then, turn it out onto a plate and let it cool completely.

Once cool, slice the cake into squares. Heat a bit of neutral oil in a frying pan over medium heat, add the slices, and fry until golden brown on both sides. You may want to fry in batches to avoid crowding and ensure even browning.

Sprinkle it with toasted sesame seeds and chopped scallions for added flair. Serve with homemade chili oil or sweet soy sauce for dipping, and enjoy the fruits of your labor!