Ingredients:
1 bowl shredded white radish
1/2 bowl rice flour (also known as sticky rice flour)
3 tablespoons diced cured pork belly
Instructions:
1. Grate the white radish into thin shreds.
2. Place all ingredients into a large mixing bowl. Mix thoroughly by hand.
3. Lightly grease a flat-bottomed pan with a small amount of oil. Spread the mixture evenly on the pan to a thickness of approximately 2/3 cm.
4. Lightly grease a flat-bottomed pan with a small amount of oil. Spread the mixture evenly on the pan to a thickness of approximately 2/3 cm. (Note: This step appears duplicated in the original text; follow the same method as step 3.)
5. Pan-fry over low heat. Do not turn the cake prematurely. Wait until the bottom side becomes firm and emits a light fragrance, then gently flip it over.
6. Continue frying both sides alternately until fully cooked. Cut into pieces and arrange on a serving plate. Serve with chili sauce—without it, the turnip cake will lose much of its appeal.
