Mix all the dry ingredients together, then gradually, stir add the water, stirring with a wooden spoon. Lastly, stir the daikon in. You'll end up with a very sloppy mix.
Pour this batter into the prepared dish and steam for 30 - 45 minutes, until firm. Keep an eye on it, if you see it rising, take a sharp knife and pierce through, that should take care of it.
When done, let it cool thoroughly, for at least 6 hours, to facilitate cutting.
Cut in cubes of about an inch square.
To fry
Heat the oil up on high heat in a roomy wok or frying pan.
Fry the garlic, dried shrimp and pickled radish for about 30 seconds.
Add the eggs, let them set for 30 seconds, then scramble lightly.
Add the rice cakes to the still wet eggs, stir, then add the soy sauces & chilli. Mix thoroughly.
Add the bean sprouts and cook for a couple of minutes, check seasoning & adjust if necessary.
Sprinkle with spring onions & squeeze some lime juice all over, serve immediately.
Notes
Total time does not include the cooling time for the rice cakes.