Chinese Radish Cake

I like soft,steamed radish cake with lots of toppings whereas Hub loves his radish cake firm, fried. So I came up with my own recipe for a in-between texture ; )
I like to make my own radish cake because I can add all my favorite; mushrooms, scallops, carrot & shrimps And I can omit things that I don't really like such as Chinese sausage!
The top picture is the how I like my radish cake and the one below is for Hub which I will pan fry them tomorrow...

Here's my recipe,

What You Need
1 daikon radish (abt 500g), shredded/squeezed & keep water
3 carrots, shredded
4 dried shitake mushrooms, sliced thinly
6 dried scallops, soaked/shredded/divide into 2 portions & keep water
3 tbsp dried shrimps, soaked and chopped. Keep water
3 shallots, sliced thinly
250g rice flour
50g corn starch

Seasoning
1 tbsp oyster sauce
1 tbsp white pepper
1/2 tsp salt
1 tsp sugar

Topping
1 portion of shredded scallop from above
4 tbsp of dried shrimp shells (you can get this from Asian or Korean market)
1 thumb ginger, minced
1/2 tsp dark soy sauce
Spring onion, sliced thinly
Red chillies, sliced thinly

What To Do
1. Mix all the soaking water to get 400ml of liquid (top up with water if not enough)
2. Add liquid to rice flour and corn starch. Mix well, make sure there's no lumps of flour.
3. Fry shallots in 1 tbsp oil till medium brown
4. Add shrimps, 1 portion of scallop & mushroom. Fry for 2 mins
5. Add radish & carrot. Add seasoning. Fry till soft
6. Add flour mixture. Switch off fire
7. Stir till well mixed and thicken
8. Transfer mixture into a 9" tray and steam for 45mins
9. Meanwhile, fry ginger in 2 tbsp of oil till brown
10. Add scallop, shrimp shell. Add dark soy sauce. Fry till all is brown
11. Serve radish cake with toppings, chillies and spring onion or slice it and pan fry it ; ))

NOTE: The orange tinge is from the carrots. If you want your radish cake more whitish, you can replace it with more radish. You can use ready made shallots too.

Steamed Pumpkin Cake

What you need:

300g rice flour
1tbsp corn flour
450g shredded pumpkin
1 chicken thigh, cut into strips
About 7 dried mushroom, soaked and slice thinly
About 50g dried shrimp, soaked and chopped
About 6 shallots, sliced
2 stalk spring onion, sliced
Some red chillies (I use 1/4 red pepper)
2 tbsp salt
2 tbsp soy sauce
1 tbsp white pepper
Some sesame seeds
1 cup of oil
1L water (I used the mushroom and shrimp water)

What to do:

1. Add 750ml of water to the rice & corn flour, stir till smooth. Set aside
   
2. Fry shallots in oil till brown, dish up & set aside
3. Use half of the shallot oil, fry dried shrimp till fragrant, add mushroom & chicken for about 5 mins. Add soy sauce.Dish up and set aside
4. Use the balance shallot oil to fry the pumpkin till soft, add salt and pepper
5. Add the flour mixture and stir well.
6. Add 2/3 of the chicken mixture from Step 3. Mix well
7. Pour mixture into a 9 inch aluminium tray and add the remaining meat on top. Use a spoon to press the meat mixture gently
8. Steam for about 1 hr or until firm
9. Garnish with spring onion, red chillies, sesame seeds & fried shallots