Heat a wok over medium heat and add a drizzle of neutral oil. Once the oil shimmers, toss in the chopped dried shrimp, rehydrated shiitake mushrooms, and diced Chinese sausage. Stir-fry for about 5 minutes until the sausage is fragrant and lightly browned.

Add the chopped scallions to the wok, stirring until they soften, about 1 minute. Remove from heat.

Mix the grated daikon radish and 1 cup of water back into the wok. Return to medium heat and allow to simmer gently for 10 minutes.

In a separate bowl, whisk together the rice flour and cornstarch, gradually adding ½ cup of water to form a thick but pourable batter.

Stir the sautéed mixture into the batter, along with the salt, sugar, and white pepper. Mix thoroughly until evenly combined.

Generously grease a 9x5-inch loaf pan or an 8-inch round pan with oil. Pour the batter into the prepared pan, smoothing the top.

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

Remove the pan from the steamer and let it cool for about 30 minutes at room temperature. Run a knife around the edges to loosen.

Invert the cooled cake onto a cutting board and slice it into ½-inch thick pieces. Pan-fry each slice until golden and crispy on both sides, about 3-4 minutes per side.