Wash and soak ⅓ cup of dried small shrimp for 5-10 minutes. Wash and soak ⅓ cup of dried scallops for 5-10 minutes. Cut and diced 1 piece of Chinese sausage.
While waiting, shred 1 big piece of radish or white carrot. It's around 3 cups shredded radish, add ¼ teaspoon of salt and 1 tablespoon of vegetable oil. Then, wait for 15-20 minutes and let radish juice come out.
After that, add 1 cup of rice flour and mix it well.
Next, add some dried shrimp, scallops and Chinese sausage. Also, remember to save some for the topping and mix it well.
Pour a cup of water into an instant pot and add a rack.
Pour the mixture into a glass container and top with the rest of the dried shrimp, scallops and Chinese sausage.
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 nature release.
After the turnip cake cools down, slice it into pieces.
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.