Turn the heat up to medium-high and bring it to a simmer; let it simmer for 2-3 minutes.

In a cup, mix 400g of rice flour and 2 cups of water, mix till it becomes a smooth consistency.

Chop up 6 Chinese sausages and saute it in medium-high heat for 2-3minutes or until fragrant

Pour in the rice flour and water mixture into the pot and stir for 2-3 minutes until it becomes a thicker consistency and fold in the Chinese sausages.

Oil a pan to prevent the daikon from sticking, and transfer the daikon into the pan. Add a little bit of oil on the top and smooth out the top.

Steam the turnip cake for 45 minutes and let it cool down for 1-2 hours, making it easier to cut.

Once it is cooled down, flip over the turnip cake, it should slip out easily and cut into serving portions.

Pan try the turnip cake in oil for 3-4 minutes or until it gets crispy on both sides. Serve by drizzling oyster sauce and garnish with green onion.