Steam the Chinese sausage for 8 to 10 minutes in a steamer basket until sausages are softened and have released a lot of fat and juices. Mince.
In a large frying pan, heat 2 teaspoons oil and stir-fry minced sausages, prawns and preserved radish. Add the spring onions and stir-fry 2 minutes before adding the coriander. Sprinkle five spice powder, salt and white pepper to taste and mix well. Transfer to a plate and set aside.
In the same pan, heat 2 tablespoons oil over medium-high heat. Add daikon cubes and stir-fry 1 minute until fragrant. Add 1/2 cup stock and simmer, covered, over low heat for 10 to 15 minutes until daikon is tender.
In a medium bowl, mix flour with remaining stock until smooth and no lumps remain. Add cooked daikon to the batter, including whatever liquid is left in the frying pan. Finally, add the meat mixture. Mix well and pour batter into a 20cm cake pan.
Steam the cake over medium-low heat for 1 hour, or until set and firm to the touch. Insert a toothpick into the centre. If it comes out clean, it is done. Carefully remove the pan from the steamer and cool on a rack for about 1 hour.
Run a knife along the edge of the cake to loosen the sides. Cut into slices and pan-fry slices in a little oil until both sides are golden brown before serving. Garnish with reserved spring onions and coriander.
This cake can be wrapped in plastic and refrigerated for about 10 days. Reheat by steaming or pan-frying.