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Ingredients for making daikon cake

I always boil the sausages in water for 30 seconds to remove the casing

Chopping takes forever without the food processor

I like mine fairly chunky

Grated daikon

Frying the filling in the wok for a few minutes

Then add the rehydrated scallops

Daikon is fried separately after the meat stuff is removed

The filling goes back to the wok to join the daikon

Cooked together

I prepare two containers for it but end up only using one

Till the liquid is almost gone before the flour mixture goes in

Stir hard at this stage or it gets burned easily

The stiffer the mixture, the firmer the cake will become after steaming

Done!

Sliced

And panfried, yum yum!