Combine the rice flour, cornstarch and water and whisk into a smooth batter
Grate daikon and toss with 1/3 tsp of salt and let it sit for 10 minutes. Squeeze out the liquid.
Preheat wok/skillet. Add in cooking oil. Saute shallots for about 2 minutes. Add the dried shrimp and saute for another minute. Add Chinese sausage and mushrooms and cook for another 1 minute until fragrant. Remove from the wok/skillet
Add the shredded daikon and stir fry until it softens and a bit dry. Add the sausage mixture back followed by the seasonings. Stir to combine everything
Give the batter a stir to combine and pour over the daikon mixture and stir fry over low heat. The mixture will start to get thicken. Off the heat
You can use an 8 x 8 inch pan or 9 x 9 inch pan. You can also use two 4 x 4 or 5 x 5 inch pan. Oil the pan on all sides or line the bottom of the pan with parchment paper for easier release later. You need a 7 inch round pan if you use 6 quart-instant pot (the cake will be taller)
Spread the mixture into the pan as evenly as possible. Cover with aluminum foil
If steaming on the stove:
Steam on medium-high heat for 50-55 minutes or until a tester inserted into the middle of the cake comes out clean without any wet batter sticking to it. If not, continue steaming for another 5 minutes or so. At the end of cooking time, It may still appear to be very soft. Don't panic, let it cool down completely (about 4 hours or so) before attempting to cut into slices. It will firm up nicely for you.
You can serve as is or put a bit of oil in a non-stick pan and then pan-fry the cake before serving. Serve with chili sauce on the side
If pressure cooking with Instant Pot:
Pour 2 cups of water in the inner pot. Place a trivet in. Place the pan on top of the trivet. Close the lid and turn the steam release valve to sealing. Set the timer to 45 minutes and then do a natural release. A tester inserted into the middle of the cake should come out clean without any wet batter sticking to it. If not, pressure cook for another 5 minutes and check again. At the end of cooking time, It may still appear to be soft and wet. Don't panic, let it cool down completely (about 4 hours or so) before attempting to cut into slices. It will firm up nicely for you.
Pan frying:
Cut the cake into desired size. Heat up a little bit of oil on a non-stick pan and pan fry both sides until lightly golden brown and serve with your favorite chili sauce or as is