Prepare the Chinese pork sausages

1. Prepare a wok with boiling water. Place the pork sausages onto a plate and steam them for about 10 to 15 minutes or until they are softened.
2. Remove them from the steamers and let them cool down until they are warm to the touch.
3. Cut each sausage in half using a sharp knife.
4. Cut each half into thin strips. Line the strips up and cut them (dice them) into very small pieces.
5. Place the diced sausages into a bowl. Set it aside.

Prepare the Chinese white radishes (turnips)

1. Wash the turnips and peel the skin off.
2. Chop each turnip into three big pieces. Cut each chunk into thick pieces. Then cut each piece into strips.
3. Attach KitchenAid vegetable slicer / shredder onto the stand mixer and place a big pot underneath the shredder to catch the shredder turnips.
4. Turn the mixer on to the medium high speed and start to grate the turnips.
5. When you finish grating all the turnips, place the pot onto the stove and close the lid.
6. Cook the turnips at medium heat. Do not add any water to the turnips while cooking as they will release their natural water.
7. Chop the Chinese brown sugar block into very small pieces and add them into the turnips.
8. Stir and check the turnips once every 8 to 10 minutes to make sure every bit of turnips is well cooked.
9. Cook the turnips until they become translucent, it takes around 35 to 40 minutes.
10. Turn the heat down to medium low heat and add in the Chinese sausage pieces and mix in well until the pieces are evenly distributed. Then turn off the heat.

Assemble and steam the cakes

1. Remove the turnip batter from the heat.
2. Place a sieve on top of the pot and sift in the flour a little bit at a time.
3. Mix in the flour using a spatula with a wooden handle.
4. Stir until flour is integrated then continue to add a little bit of flour at a time and stir in.
5. Continue this process until you find it is slightly hard to stir but you still can move the batter. To test if the batter is the right consistency, scoop the batter and it should still fall off from the spatula but is not runny.
6. Prepare some pie dishes, evenly distributing the batter into them to a depth of around 4 cm (1 ½ inch). Use an offset spatula to level them up to make them look tidy and neat.
7. Prepare a wok with boiling water, get the bamboo steamers ready.
8. Place each pie dish inside the steamer, stacking them up, if you have the capacity (I have 3 bamboo steamers so I can steam all 3 cakes at once.)
9. Steam the cakes for about 45 to 50 minutes. Check the level of boiling water half way to make sure there is enough boiling water in the wok. If not, boil some more in a kettle and add it in.
10. When cakes are cooked ( a little extra time won't hurt if not sure), remove them from the steamers and place them on heat proof mats.
11. Sprinkle toasted white sesame seeds on top of each steamed turnip cake ( as many as you want).
12. Use an offset spatula to press down the sesame seeds so that they will stick better onto the cake.
13. Let the cakes cool down completely and wrap them well. Place them in the fridge to set overnight.

Slice and serve the cakes

1. Take the set cakes out from the fridge and unwrap them.
2. Slice the cakes into 1 cm thick strips, giving you a cake slice that is 1 cm thick and approximately 4 cm x 5 cm in dimension (adjust to preference).
3. Get a non-stick frying pan and turn to medium heat with a thin layer of your favourite oil.
4. Pan-fry the slices for about 2 to 3 minutes on each side or until they turn golden brown with crispy surfaces.
5. Place them on a serving plate, serve with soy sauce and chilli sauce. Enjoy!