Rinse scallops, dried shrimp, and dried mushrooms under cold water quickly. Soak them in 1 cup of hot water until fully hydrated: 3 hours for scallops, and about 1 hour for mushrooms and shrimp. Drain, reserving the soaking water for later.

Peel the daikon and shred it into juliennes or grate it finely.

In a wok, over medium-low heat, cook the diced Chinese sausage until browned and fragrant for about 3-4 minutes.

Add in your chopped mushrooms, scallops, and shrimp, sautéing for another 3 minutes.

Toss in the shredded daikon, stirring until it wilts. Add reserved soaking water, cover, and cook for 7-10 minutes until the daikon softens.

Return the daikon to the wok and measure the cooking liquid to ensure it’s 1 cup.

Blend the mushroom mixture into the daikon, adding the sugar, salt, pepper, and oil. Mix until combined.

Warm your reserved daikon liquid and whisk in the rice flour and tapioca starch until smooth. Combine this with the daikon.

Heat the mixture over medium heat, stirring until it thickens to a paste-like consistency (about 5-7 minutes).

Grease a cake pan with oil and pour in the daikon mixture, smoothing the surface.

Place the pan in a steamer and steam for 1 hour over boiling water.

Check for doneness with a thermometer (minimum 200°F) or skewer. Let it cool completely before cutting.

Slice into 1-inch pieces. Pan-fry them until heated through and golden-brown on both sides. Serve with soy sauce and hot sauce.