I am documenting this for my own memory (which has become rather leaky in recent years), and not because this is a great recipe to follow. I picked elements from other radish cake recipes on the net but in terms of proportions, I really just relied on my own gut feel estimates.
I used chinese sausages (laap cheong), dried scallops (the small ones), fresh shitake mushrooms and dried shrimps (hae bi). I soaked the scallops and the hae bi in hot water. Grated about 1 and a half radishes. Boiled the radishes using same hot water I used for soaking. Then I chopped up the soaked, now soft, scallops and hae bi. Meanwhile, I chopped up the laap cheong, panfried it without adding oil. When the oil from the laap cheong has come out, I add the scallops and hae bi, then the diced mushrooms.
Meanwhile I add rice flour and a little bit of wheat starch flour. I know now that the trick is to keep the proportion of flour very low. I got a bit nervous when I saw the loose watery texture and added more flour the first time I did it - big mistake. The flour is really there to just adhere the radish strips together and not really form the base. I seasoned the mix with salt and pepper and a dash of soya sauce. Keep the dash very very light. Then I added the ingredients in the pan, dropped the whole thing into a shallow disposable foil pan and steamed on high heat. Voila. Have to say, it turned out very very well!
Like I said, next round, I would try panfrying the cake with shallot oil and use chicken stock instead of just water when adding to the flour/radish mix.