Luo Buo Gao (Chinese Daikon Cake)

Luo Buo Gao was my favorite Chinese dimsum item growing up and even now, I still love it.  It has a wonderful crispy exterior when pan fried and the inside is creamy and studded with savory Chinese sausage, dried shrimp, and black mushrooms.  My first few attempts were soggy and too bland but I think I've finally got it!  The secret is adding a bit of wheat starch to it!  The addition of wheat starch makes the texture chewier and firmer, and is apparently safe for those who cannot tolerate gluten.

Ingredients

• 2 large Japanese Daikon (shred 1 and julienne the other)
• 2 c. water, divided
• 1/4 cup dried shrimp
• 3 pieces Chinese sausage, diced
• 3-4 green onions, sliced
• 3 c. rice flour (not glutinous rice flour)
• 3 tbl. wheat starch
• 1 tbl salt
• 3/4 tsp white pepper powder
• 1/2 tsp garlic powder
• t tbl. sugar
• 1 tbl. sesame oil

Directions

1. Over a hot wok, saute the dried shrimp, mushrooms, and Chinese sausage together until fragrant. Set aside.
2. In same wok, add the shredded and julienned radish and 1 cup of water. Cook until translucent and tender. Turn off heat. Then, add the shrimp, sausage, and mushrooms back in.  Add in green onions and sesame oil.
3. Mix together all the dry ingredients in a large mixing bowl.  Pour in 1 cup of water and give it a stir. 
4. Pour the wok ingredients into the flour mixture and mix until fully combined.  
5. Pour into greased glass dishes (I used an 8x8 brownie pan and a loaf pan) and steam over medium-high heat for about an hour.  
6. Let cool completely.  Slice into squares and pan fry until the exterior is crispy and golden brown.