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1
Place the shredded daikon in a wide pan with a splash of water and cook over medium heat, stirring occasionally, until the shreds are fully tender and translucent and any released liquid has largely evaporated. The daikon is ready when it yields without resistance to a spoon and the pan holds only a light sheen of moisture.
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2
Whisk the rice flour with the cold water in a large bowl until completely smooth with no lumps. Stir in the salt. Add the warm cooked daikon and mix thoroughly so the shreds are evenly distributed through the batter.
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3
Fold in the dried shrimp, diced lap cheong, and spring onion. The batter should be thick, heavy, and just pourable — this is where the dish lives or dies: if the batter is loose or watery, the cake will collapse when sliced and fried; if it is too stiff, the interior will be dense and gluey. Adjust with a little rice flour or water as needed to achieve a thick, dropping consistency.
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4
Lightly oil a loaf tin or square cake mould. Pour in the batter and smooth the surface level. Set over a steamer of vigorously boiling water, cover, and steam for 45–50 minutes until the centre is fully set. Insert a skewer into the centre — it should come out clean and the surface should no longer wobble when the mould is gently shaken.
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5
Remove from the steamer and allow to cool completely to room temperature, then refrigerate uncovered for a minimum of several hours and ideally overnight or up to three days. The cake is ready to slice only when it is cold and completely firm throughout — a warm or even cool-but-not-cold cake will crumble under the knife.
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6
Turn the cold cake out onto a board and cut into slices roughly 1.5 cm thick. Heat the oil in a wide frying pan over medium heat. Add the slices in a single layer without crowding and fry without moving them until a deep golden-brown crust forms on the underside. Turn once and repeat on the second side. The slices are ready when the exterior is deeply golden and audibly crisp at the edges, and the interior has warmed through.