Prep

1. Grate daikon (large holes).
2. Put grated daikon in a pot with 100 g of the water/stock and the salt/sugar/white pepper.
3. Simmer 8–12 min until the daikon softens and releases liquid.
4. Cook mix-ins (optional but classic):
5. In a small pan, heat 1 Tbsp oil. Fry diced lap cheong 2–3 min. Add dried shrimp, fry 30–60 sec. Set aside.

Make the batter

1. Measure the daikon cooking liquid in the pot (don’t drain it). Add additional water/stock until your total liquid (cooking liquid + added) equals 330 g.

2. In a bowl, whisk rice flour (and potato starch if using) with a bit of the warm liquid to make a smooth slurry, then stir that back into the pot.

3. Cook over medium heat, stirring constantly, until it turns into a thick, glossy paste (think loose mashed potatoes / pudding) — 3–6 min.
4. Stir in the cooked mix-ins.

Steam

1. Oil your loaf pan lightly. Scrape batter in, smooth top, tap to remove air pockets.
2. Steam over medium-high steam for 45–60 min.
3. It’s done when a skewer comes out mostly clean and the top looks set.
4. Cool to room temp, then refrigerate overnight (this is key for clean slicing).

Pan-fry

1. Slice 1/2–3/4 inch thick.
2. Pan-fry in a lightly oiled nonstick or cast iron pan over medium heat, 4–6 min per side, until deep golden and crisp.