2 3/4 lb chinese radish, finely grated (8 C)
1 C water

4 C rice flour (1 16oz bag is about 4 C)
1/2 C tapioca powder
3 C water
1 1/2 t salt
1/2 t ground pepper
5 T sugar
3/4 t 5-flavor spice powder
1/3 C fried onions

2 C dried shrimp, soaked in hot water 5 mins, then drained and ground

Mix radish and 1 C water in large non-stick skillet or wok.
Cook over low heat for 20 mins.
In the meantime, mix rest of ingredients (except the shrimp) in a mixing bowl. Stir and mix well.
Add flour mixture to turnip mixture along with the shrimp.
Cook over medium heat about 5 mins, stirring constantly so that mixture does not stick to pan or burn. Mixture will thicken slightly to consistency of a thick batter.
Pour into 2 round 9-inch baking pans. Smooth surface with a spatula.
Steam for 40 mins (if water already boiling), otherwise 1 hr.
Cake is done when toothpick inserted comes out clean.
Allow to cool before cutting into 1/2 or 3/4 inch slices.

Can refrigerate and keep for several days – to serve: allow to come to room temp, slice and serve, or resteam, or pan fry.
Can freeze in airtight container – to serve: defrost completely, slice and pan fry.
If desired, serve with a mixture of hoisin sauce and sweet chili sauce.

Can also sprinkle ground roasted peanuts(salted or not ) on top of whole cake immediately after steaming. When cool, slice in diamond shapes 1 1/2 inch wide. No hoisin/chili sauce when peanut topping is used. This is Malaysian Nonya style.