Use a cheese grater/mandolin/knife to cut the daikon into thin strips.
Bring 2L of water to a boil and add the sugar in.
Quickly blanch the daikon strips for 30 seconds to help remove the odor.
Pour the contents into a colander to let it drip dry.
Meanwhile, combine the rice flour, tapioca starch, wheat starch, corn starch, chicken bouillon powder and salt in a bowl. Mix them together, then pour half of the warm water in while slowly mixing.
Stir well until combined into a wet mixture, then mix in 2 tbsp of oil. Let it rest for 20 minutes for the flour to rise.
While the mixture is resting, dice the shiitake mushrooms and Chinese sausages about 1/2cm (0.8") wide. You can cut them bigger if you prefer.
Heat up a pan on high heat and add 1 tbsp of oil. When hot, pour in the shrimp and toss for 30 seconds. Then throw in the chopped Chinese sausages to cook for another 30 seconds before adding in the mushrooms for another 30 seconds.Transfer the contents onto a plate to cool while you work on the cake. After the 20 minutes of resting, pour the remaining warm water into a pot and bring it to a boil. Turn the heat down to the lowest heat and add the daikon strips in to cook for 3 minutes or until soft.
Turn the heat off, then pour the flour mixture in. Stir everything until combined and add the diced shiitake mushrooms and Chinese sausages. Mix well.
Line a deep steam-safe dish with a light layer of oil, then fill the dish 3/4 full with the Lo Bak Go mixture. Cover the dish with foil to prevent water drops from dripping onto the surface as it steams.Note: We used 2 round metal dishes roughly 20cm (8") in diameter, but Aunty had a rectangular dish with the dimensions 10 x 25 cm (4" x 10"). You can also use disposable foil or plastic containers.Pro Tip: Use an oiled spatular to smooth out the surface. Set your steamer up on high heat, then when it's ready, place the dish in to steam for 1 hour or until cooked.
Take the cooked Chinese Turnip Cake out and let it rest for 30 minutes. Alternatively, once cooled, keep it in the fridge overnight to completely firm up.
Cut the Chinese Turnip Cake into rectangular prisms to the size of your preference.