Rinse shiitake mushrooms and dried shrimp separately with tap water and gently rub to remove any dirt. Place each ingredient into two different bowls. Add hot water to cover. Soak for 1 hour, up to overnight. Drain and dice into small pieces.

Grate daikon radish coarsely.

Add 1/2 tablespoon oil, Chinese bacon, and Chinese sausage into a large skillet and heat over medium heat. Stir and cook for 1 minute. Add the shiitake mushrooms and dried shrimp. Cook and stir for 1 minute. Add the green onions. Stir a few times to release the fragrance. Transfer everything to a plate.

Add the remaining 1/2 tablespoon oil and the daikon radish. Cook over medium low heat until transparent but not browned, 8 minutes or so.

Add the rice flour and the cooked daikon radish (along with any cooking liquid) into a big bowl. Add the sugar, salt, and white pepper. Stir to mix well. Add the cooked cured meat mixture.

Prepare 3/4 cup water, add a few tablespoons at a time and stir to mix well, until the mixture reaches a thick paste and there is no dry rice flour left. You might use more or less water.

Grease two 8” x 8” (20cm x 20cm) baking pans (or other-sized pans, as long as they fit into your steamer) with oil. Transfer the mixture into the pan, about 3/4 inch (2 cm) thick.

Add 2 inches of water to your steamer and bring it to a boil over medium high heat. Add the steaming rack with the pan inside it. Cook, covered, for about 40 to 50 minutes, until the turnip loaf is cooked through but not too tough.

Remove the pan from the steamer and set it aside to cool. Once the pan has cooled enough to handle, remove the turnip cake from the pan using a spatula.

To serve, cut the turnip cakes into 1/2-inch thick pieces and cook them in a heated skillet coated with a thin layer of oil.

To store, transfer the steamed turnip cakes in an airtight container, store in the fridge for 2 to 3 days, or in the freezer for up to 1 month. To reheat, thaw the frozen turnip cakes first, and pan fry them before serving.