Soak rice cake in cold water for at least 4 hours.
Marinate 200g shredded pork in 2 tsp soy sauce and 1 tsp cornflower
Soak 5 dried mushrooms and 8 dried shrimps in warm water
2 shredded carrots
5 leaves of shredded cabbage
Fry the pork on medium heat for a few minutes then set it aside.
Add carrot, mushrooms, shrimp to the pan and continue stirring for 5 mins, then add the cabbage, return the meat and mix all together.
Spread the rice cake over the ingredients, add a cup of water and mix well. Cover and simmer for a further 5 mins or until rice cake softened. Stir occasionally as the rice cake would become sticky.
