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Vegan Radish & Pumpkin Cake

Decided to make some vegan lor bak goh today. The daikon didn't quite add up to the weight for my usual recipe so I decided to add in some diced pumpkin. I quite like the addition of sweet cubes of pumpkin. I like to eat it pan fried with some chili sauce and also sauteed with beansprouts, spring onions, chilli garlic oil & coriander. For mum, I pan fried them with chinese sausage, prawn sambal and egg on top of the veg. She couldn't even tell the radish cake was vegan. haha! Makes one 9" square dish 400g radish (grate half and cut the other half into strips) 200g pumpkin, diced 40g fresh shiitake mushrooms 1 tbls shao xing wine 1 tbls finely chopped coriander 1 tbls chopped spring onions 1 tsp sugar 1 tsp mushroom seasoning 1/2 tsp salt 1/2 tsp five spice powder 1/2 tsp white pepper 200g rice flour 500ml reserved liquid from mushrooms, etc... 1. Pour hot water over the radish and let sit while preparing the other ingredients 2. Clean the mushrooms, remove the stem and

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