Steamed Radish Cake (蒸 罗卜糕 )

Hi, i guess many of us here are very familiar with this kuih, you can find this in food stalls and in dim sum restaurants. Some prefer it steamed and some prefer it pan fried. It's also very similar to the steamed yam kuih which i believe that many of us like eating too. I like to make this too during chinese new year though i dont think it has any auspicious meaning associated with this kuih. Made a small portion here in a  6"x 6" square tin. I copied down the recipe somewhere many years ago , i cant remember where as i didnt write down its source but i think most likely from a magazine and along the way, i adjusted some here and there to get the right texture.

Ingredients:
1 medium sized local radish ( sorry i forgot to weigh my radish), peeled and shredded, squeeze out excess water
80gms dried shrimps, soaked and cleaned, coarsely chopped
1 chinese sausage,  coarsely chopped
2 cloves garlic
2 shallots
pepper and salt to taste
some spring onions
some fried shallots
chopped red chillies

Preparation:
1. Pour some cooking oil into the wok and saute garlic, shallots and half of the dried shrimps( 40gms ) till aromatic and put in the chinese sausage. Season with pinch of salt and pepper. Dish up and leave aside.
2. Saute the remaining half of the dried shrimps ( 40gm) till aromatic for topping. Remove from fire and leave aside.

To make the batter:
150gm rice flour
2 tsp cornflour
400ml water
1 tsp salt
1 tsp sugar

Method:
1. Mix all the ingredients for batter in a large bowl , stir well to mix and sieve the mixture into another bowl.
2. Return the pre fried dried shrimps and sausage mixture to the wok , add the shredded radish and pour in the batter and cook on low fire till the batter slightly thickens, roughly about a minute. Keep stirring the mixture so that the bottom wont get burnt. When the batter begins to thicken ( you will see probably one or two bubbling ) , remove from fire . Stir well and pour into the steaming tin.
3. Steam for about 40-45 minutes. Remove from heat and let cool in tin, sprinkle with the remaining dried shrimps, chopped spring onion, fried shallots and chilli.  Cut into pieces.
( if any leftovers, you can put in the fridge and pan fry it the next day)

I am submitting this to the Aspiring Bakers #12 - Traditional Kueh ( October 2011 ) hosted by Small Small Baker.