How to Make Hainan Radish Cake?

[Ingredients]
Rice Wine 600 grams, 25 kilograms of water, White Turnip Slices weighing 1.75 kilograms, Fresh Shrimp Dried Shrimps 50 grams, Char Siu 100 grams, Five-Spice Pork 150 grams,MSG 30 grams, Salt 25 grams,Sugar 75 grams,Black Pepper Powder and Sichuan Pepper Powder, Cooking Oil, Garlic Oil, stir-fried until fragrant, Crushed Sesame Seeds, Clean Chopped Green Onions and other appropriate ingredients.[Process] 1. Cut the char siu and shrimp dried shrimps into medium-sized pieces and fry them in hot oil until fragrant; set aside. Rinse the sticky rice, soak it in water for about 30 minutes, then grind it into a paste.
2. Chop the five-spice pork into small pieces, lightly fry to drain out some oil, add minced garlic and stir-fry until fragrant, then add turnip slices and stir-fry evenly, cover and cook until tender, gradually pour in the sticky rice paste while stirring continuously until six or seven mature, then add the remaining seasonings and mix well to form a porridge-like mixture.
3. Pour the turnip porridge into a 9-inch greased steel square pan, level it, sprinkle with shrimp dried shrimps and char siu pieces evenly, steam over high heat until cooked, remove from heat and cool down before cutting into 30 square blocks, drizzle with cooking oil, garlic oil, crushed sesame seeds, and chopped green onions. Reheat if necessary.
4.|[Characteristics]The top is red and green spotted, bright in color, rich in turnip aroma, harmonious of flavors, tender to the taste.Poundcake Mixture.
3 Pour the turnip cake mixture into a greased 9-inch steel square mold, level it out, and sprinkle evenly with shrimp flakes and char siu bits, then steam over high heat.Steam until cooked through, remove and let cool before cutting into 30 square pieces. Drizzle with aromatics such as sesame oil, garlic oil, toasted sesame seeds, and, reheat to serve.
Features
The cake surface is adorned with red and green accents, presenting a vibrant color, while the turnip flavor is rich and strong. The flavors complement each other well, making it tender and fresh when eaten.