Heat a wok over medium heat and add neutral oil. Toss in dried shrimp, rehydrated shiitake mushrooms, and Chinese sausage. Stir-fry for about 5 minutes until fragrant.

Add chopped scallions and stir for another minute until softened. Remove from heat and set aside.

Mix grated daikon radish with 1 cup of water in the same wok over medium heat. Simmer for about 10 minutes until tender.

In a large bowl, whisk rice flour and cornstarch, gradually adding ½ cup of water to form a thick batter.

Stir the sautéed mixture into the batter. Add salt, sugar, and white pepper, mixing thoroughly.

Grease a 9x5-inch loaf pan or 8-inch round pan with oil and pour the batter in, smoothing the top.

Set up your steamer, bring water to boil, and steam the batter for about 50 minutes for a loaf pan or 40 minutes for a round pan.

Once steamed, let the cake cool for about 30 minutes at room temperature. Loosen the edges with a knife.

Invert the cooled cake, slice into ½-inch thick pieces, and pan-fry until golden and crispy on both sides, about 3-4 minutes per side.