Luo Go Bao (Daikon Cake With Garlic Hoisin Sauce)

This recipe is from Hong Kong and is served during the Chinese Lunar New Year. It's best to prepare the daikon cakes the day before; they refrigerate well, and the extra time will ensure that the mixtures hold together.

• Ready In: 2 hrs 9 mins
• Yields: 8 cakes

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)

Directions

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.