Luo Go Bao (daikon Cake With Garlic Hoisin Sauce)

Total Time: 2 hrs 9 mins Preparation Time: 30 mins Cook Time: 1 hr 39 mins

Ingredients

• 2 1/2 tablespoons canola oil, plus more for greasing
• 2 tablespoons small dried shrimp
• 1 lb daikon radish, peeled
• 2 (6 inch) dried chinese link sausage (casings removed finely chopped)
• 1 medium shallot, finely chopped
• 1/2 cup green onion, finely chopped
• 2 tablespoons green onions, 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 (garnish)

Recipe

• 1 grease an 8 inch square baking dish, and line with parchment paper; set aside.
• 2 cover shrimp with 1/2 cup of hot water and soak until soft, 25 to 30 minutes; drain, finely chop, and set aside.
• 3 grate daikon on the small holes of a box grater. transfer to a 4 quart saucepan with 1/3 cup of water and bring to a simmer over medium-low heat; cook until water has evaporated, about 35 minutes, and set aside.
• 4 heat 1/2 tablespoons oil in 10 inch skillet over medium-high heat. add sausage; cook, stirring occasionally, until browned, about 7 minutes.
• 5 add reserved shrimp, the shallots, and 1/2 cup green onions; cook until shallots and onions are soft, about 4 minutes. stir in sugar and half the salt; set aside.
• 6 bring 1 1/2 cups water to a boil in the bottom of a 12 inch 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.
• 7 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.
• 8 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.
• 9 mix hoisin, garlic chili sauce, and remaining green onions in a small bowl. slice cake into 8 rectangles. heat remaining oil in a 12 inch nonstick skillet over medium-high heat.
• 10 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.