Pan-Fried Radish Cake Recipe - 2

Steps: 1. Peel the daikon radish and shred it finely. In a large bowl, mix 300g of rice flour with 300g of water until completely smooth with no lumps. 2. Heat a pan with 1 tablespoon of oil. Add the shredded radish and stir-fry until softened and fragrant. Add 600g of water and seasonings (salt, white pepper), cover, and simmer over medium-low heat for about 8 to 10 minutes, until the radish shreds are completely transparent and cooked through. 3. Turn off the heat, stir the prepared rice flour batter again, and slowly pour it into the boiling radish shred liquid. Use a spatula to continuously stir from the bottom up, using the residual heat to gelatinize the batter. Stir until the texture becomes like a thick mochi paste, and it doesn't drip when scooped. 4. Prepare a heat-resistant container (like a stainless steel bowl) and lightly grease the inner walls with oil (to make it easy to unmold). 5. Pour the gelatinized radish cake batter into the container. Use the back of a spoon (lightly coated with water or oil to prevent sticking) to press the surface firmly and smooth it out to prevent air bubbles inside. 6. Place it in an electric rice cooker. Add 3 cups of water to the outer pot (steam over medium heat for about 1 hour). Once it pops, insert a skewer into the center. If it comes out clean without any sticky raw batter, it's cooked. 7. Cutting it into about 0.8 to 1 cm thickness is ideal for a crispy exterior and tender interior. Pour an appropriate amount of oil into a frying pan and heat over medium-low heat. 8. Do not move the cake for the first 2 minutes after placing it in the pan. Wait until the edges are slightly browned and the bottom has formed a crust and hardened, then flip and pan-fry until both sides are golden brown.