Homemade Lor Bak Gou (aka Turnip cake)

Ingredients:

300g glutinous flour
1-2 tsp cornstarch (optional)
2 cups stock (See instructions below)
1 kg radish
4 dried mushrooms (soak to soften then roughly chopped)
1/4 cup dried shrimps (soaked in warm water to soften, use water to make stock)
2 shallots (slice thinly)
2 tsp Shao Xing wine (you can put more if you want)
Oil
Soy sauce
Steamer

Preparation:

1. Soak dried mushrooms to soften. Remove and chop. Reserve water for later use (Stock).
2. Soak dried shrimp in warm water for about 10 minutes. Drain. Add to the stock left from the mushrooms earlier.
3. Add some soy sauce to the stock for taste.
4. Peel the radish and shred with mandolin. Set aside.
5. Add about 1/2 cup of the stock to the flour. Stir vigorously. Add more water little by little until you get a very thick paste.
6. Fry shallot till a little translucent. Add shrimp. Fry till fragrant and shrimp turn darker shade. Add mushroom. Add Shao Xing wine. Add radish when mushroom starts to soften. Add remaining water. Fry till radish starts to sweat and softens. Turn off fire. Let it cool a little.
7. Pour radish mix into flour mix. Stir to mix thoroughly. It should be a runny consistency. If you find it too watery, stir in a bit more rice flour.
9. Grease your cake tin and pour the mix into it.
10. Steam for 20-30 minutes or till done.

For a more decadent snack. Cut into pieces after it cools and deep fry them.

Tip:
For those who have an air fryer, make this cake a little "softer" (wetter). If you run into problems because the final product after steaming is a little too soft, just let it cool to room temperature and pop it into the fridge (not freezer) to set. Cut into 2cm strips (think really thick fries) once it's firmer, coat with olive oil and fry them in the air fryer.