• Firstly, whisk together the rice flour, salt, garlic powder, pepper with the water in a bowl until all well combined.
• Then chop the spring onions, Chinese sausage and mushrooms. You're looking to chop them into small diced pieces.
• Peel off the lo bak's skin, cut into large pieces, then grate. Or if using a food processor, finely chop the lo bak on a medium setting for 30-40 seconds.
• Heat a large non-stick pan with a tablespoon of oil over medium heat. Add the mushrooms, the Chinese sausage and the spring onions. Sauté them for 2-3 minutes. Then add the shredded lo bak and continue to cook until it turns translucent and all water has evaporated. Season with a pinch more salt and pepper and add the sugar. Give it a good stir.
• Turn the heat low, give the rice flour batter a mix and add to the lo bak.
• Then continue to cook, while stirring constantly. You'll soon see the mixture thickening and it will look like paste-like.
• Transfer the mixture into a lightly greased non-stick loaf tin. Using the back of a spoon, press the mixture firmly and evenly into the pan Then, cover it with foil.
• Steam the turnip cake over high heat for about 40 minutes. You can use a bamboo steamer or a wok with a lid. Make sure there is enough water in the pan while it is steaming, and top up with more water if necessary.
• Once the cake has cooked, carefully remove from the steamer and let the cake cool down completely, before refrigerating for at least 3-4 hours, preferably overnight.
• You can eat it like this, freshly steamed - some people prefer it soft, but personally, it's so much tastier pan fried.

Pan-frying the turnip cake

• Run a knife around the edges of the turnip cake. It will be well set now and should easily come out of the loaf tin when turned upside down.
• Using a sharp knife, cut the cake into 1-2 cm thick slices.
• Heat a large non-stick frying pan with around 2-3 tablespoons of oil.
• Carefully add the turnip cake slices into the hot oil. You may need to do these in several batches. Pan-fry until golden brown before flipping, around 3 minutes each side. Repeat until you get the crispiness and colour at you like.
• Serve immediately with chilli sauce and soy sauce.