Taiwanese Turnip Cake

• Let it sit
• 2 medium size turnip, peeled, and shredded
• 3 cups water, small simmer, and salted
• 1 bag 500 g Star Lion Rice Flour (red colour) about 4 cups
• 3 cups cold water
• Steaming
• 1 9 inch loaf pan, oiled and lined with parchment paper
• 1 pot of water, simmering (or a big steamer)
• 1 non stick pot

1. Add the shredded daikon to the simmering salted water; cook for 5-8 minutes, or until it becomes translucent. Remove from stove and cool.
2. In the meantime, mix the rice flour with the 3 cup of cold water; gently stir, mix well and set aside.
3. When the daikon water mixture is cool down completely, mix in the rice flour mixture into the daikon water mixture. Let it sit over night.
4. Gently cook the daikon rice mixture over medium-high heat, about 10 minutes, or until it resembles the texture of sticky oatmeal/porridge.
5. Oil the loaf pan, and line if with parchment paper; scoop in about 2.5 inch deep, and press the mixture gently down until it is in a uniformed loaf-like shape. Cover the top of the loaf pan with a well-oiled foil.
6. Steam for about 40-50 minutes, or when toothpick or chopsticks comes out clean when checking the center. Let it cool, and gently flip it onto a plate. Remove the loaf pan and steam the next batch again.
7. Let it cool completely; cut into 3/4 in slices and pan-fry 3 minutes each side until golden brown. Serve with Chinese red wine vinegar, and a bit of hot chili oil.

water, cold water, steaming, pan, water

Taken from food52.com/recipes/19924-taiwanese-turnip-cake (may not work)