• If using dried shiitake mushrooms (on the right side), soak them in 1 cup of hot water for 10 minutes.
  
• Finely dice the carrots and the green onion.
• Boil enough water to blanch the carrots for 3-5 minutes. Drain and set aside.
• Peel and shred the daikon using the largest holes on the box grater. Set it aside for 5-10 minutes.
  
• When the mushrooms are rehydrated, save the liquid.
• Remove all the tough stems and chop in tiny pieces.

Cook the filling

• In a frying pan, add a little oil and cook the green onion, and minced garlic for a minute.
• Stir in the blanched carrots, finely chopped shiitake mushrooms.
• Add the soy sauce, sugar, and white pepper. Stir and cook for a few minutes minutes until the carrots and mushrooms are cooked. Set aside.
  

Prepare the dry batter

• Whisk the rice flour, cornstarch, salt, sugar and white pepper in a large bowl.
  

Prepare the Chinese turnip/daikon

• Squeeze excess liquid by pressing with your hand over the sink. 
• Pour the shredded daikon, salt, and the mushroom infused liquid in a frying pan. Cook until translucent. This should take between 5-10 minutes.
• Pour the cooked daikon mixture in a large bowl. Mix in the dry batter ingredients making sure that the flour is well incorporated and no lumps remain.
• Time to add the mushroom/carrot/green onion mixture and mix again.
  

Steaming

• Oil 2 small baking dishes.
• Pour enough water to cover the bottom of a large frying pan and bring to a boil.
• Pour the cake mix in the oiled pans. Push down to make sure that the mixture is filling the pan and smooth the top.
• Insert the cakes in the steamer and set a timer for 45 minutes.
  
• If you are using 2 baskets, the bottom one will need to cook a little longer than the top one.
  
• Remove from the steamer and let cool for an hour or overnight.

Dipping sauce

• Whisk all the ingredients except the green onions.

Crisp the cakes

• Gently remove from the baking dish by inverting it. Cut 1/2 inch slices using a serrated knife.
  
• Pan fry in a little oil to crisp the edges.
  
• Serve immediately with the dipping sauce and sprinkle chopped green onions.