Instant Pot Method:

Cup of Yum
1. Wash and soak ⅓ cup of dried small shrimp (1 oz or 27 g) for 5-10 minutes.
2. Wash and soak ⅓ cup of dried scallops (1.8 oz or 50 g) for 5-10 minutes.
3. Cut and diced 1 piece of Chinese sausage (1.9 oz).
4. While waiting, wash and peel 1 medium sized radish/ white carrot (around 2 pounds, the one I picked was 2 lbs & 8.7 oz). Then, shred it, it's around 3 cups shredded radish (1 lb & 10.8 oz or 760 g). After that, add ¼ teaspoon of salt and 1 tablespoon of vegetable oil. Then, wait for 15-20 minutes and let radish juice come out.
5. After that, add 1 cup of rice flour (5.1 oz or 145 g) and mix it well.
6. Next, add half of dried shrimp, scallops and Chinese sausage from step 1-3. Mix it well. Also, remember to save some for the topping.
7. Pour a cup of water into an instant pot and add a rack.
8. After that, pour the mixture into a glass container and top with the rest of the dried shrimp, scallops and Chinese sausage.
9. Put the mixture into an instant pot, cover the lid and close the vent. Next, press the manual button to adjust time for 25 minutes at high pressure and natural release.
10.  After the turnip cake cools down, slice it into pieces.
11. Pour ½ tablespoons of vegetable oil into a non-stick pan, turn on medium fire to pan fry both sides until it's a little golden brown.

Stove Top Method:

1. Wash and soak ⅓ cup of dried small shrimp (1 oz or 27 g) for 5-10 minutes.
2. Wash and soak ⅓ cup of dried scallops (1.8 oz or 50 g) for 5-10 minutes.
3. Cut and dice 1 piece of Chinese sausage (1.9 oz).
4. While waiting, wash and peel 1 medium sized radish/ white carrot (around 2 pounds, the one I picked was 2 lbs & 8.7 oz). Then, shred it, it's around 3 cups shredded radish (1 lb & 10.8 oz or 760 g). After that, add ¼ teaspoon of salt and 1 tablespoon of vegetable oil. Then, wait for 15-20 minutes and let radish juice come out.
5. After that, add 1 cup of rice flour (5.1 oz or 145 g) and mix it well.
6. Next, add half of dried shrimp, scallops and Chinese sausage from step 1-3. Mix it well. Also, remember to save some for the topping.
7. Pour 8 cups of water into a steamer. Turn on the fire to medium high until the water is boiling.
8. After that, pour the mixture into a glass container and top with the rest of the dried shrimp, scallops and Chinese sausage.
9. When the water is boiling, put the mixture into a steamer, cover the lid, turn the fire to medium small and steam it for 45 minutes. (Add more water into the steamer if needed.)
10. After the turnip cake cools down, slice it into pieces.
11. Pour ½ tablespoons of vegetable oil into a non-stick pan, turn on medium fire to pan fry both sides until it's a little golden brown.