Method

• 1.
  Line a 22cm steamer with baking paper. Using a small, sharp knife, make holes at regular intervals in the baking paper to allow steam to pass through. Set aside.
• 2.
  To make the rice cake, heat 1 tbs oil in a large saucepan over medium-high heat. Add ginger and mushroom, and cook, stirring occasionally, for 5 minutes or until soft and slightly caramelised. Add the rice and cook, stirring, for 5 minutes or until bright white and heated through.

• 3.
  Increase heat to high, then add soy, vinegar, kecap manis, 1 1/3 cups (330ml) water and a pinch of salt flakes. Stir to combine, then bring to the boil. Cook, stirring, for 2-3 minutes or until thickened, then transfer to the prepared steamer. Place the steamer over a saucepan or wok of simmering water and steam, stirring with a fork halfway, for 30 minutes or until rice is tender.
• 4.
  Spread the cooked rice evenly into a greased 30cm round serving dish (it should be about 2cm thick). Cover and chill for 2 hours or until cooled and set.
• 5.
  Meanwhile, for the dressing, combine the oils in a small bowl or jug. Combine vinegar, soy and kecap manis in a narrow jug. Using a stick blender, blend, slowly adding combined oils until thick and combined. Set aside.
• 6.
  To fry the rice cake, heat 1 tbs oil in a frypan over high heat. Slice rice cake into large pieces and cook for 2 minutes each side or until crisp and dark golden.
• 7.
  Meanwhile, heat remaining 2 tsp oil in another frypan over medium-high heat. Add Chinese sausage and cook, stirring occasionally, for 2-3 minutes or until golden. Drain on paper towel.
• 8.
  Return rice cake pieces to serving dish. Drizzle with dressing and serve scattered with sausage, pork floss and spring onion.