Peel and grate 3 pounds of daikon radish using a box grater. Place in a large bowl and sprinkle with 1 teaspoon salt. Let sit for 15 minutes, then squeeze out excess liquid and reserve the liquid.

In a large mixing bowl, combine 2 cups rice flour with the reserved radish liquid plus enough water to make 2.5 cups total liquid. Whisk until smooth and lump-free.

Rehydrate dried mushrooms in hot water for 20 minutes. Drain, remove stems, and dice finely. Slice lap cheong sausage thinly.

Heat 2 tablespoons oil in a wok over medium-high heat. Sauté minced garlic and ginger for 30 seconds. Add diced mushrooms, sliced sausage, and dried shrimp. Stir-fry for 2-3 minutes until fragrant.

Add the grated radish to the wok and stir-fry for 5 minutes until softened. Season with white pepper and a pinch of sugar.

Remove from heat and let cool for 5 minutes. Pour the rice flour batter over the radish mixture and stir thoroughly to combine.

Grease a 9x13 inch baking dish with oil. Pour the turnip cake batter into the dish and smooth the top with a spatula.

Prepare a steamer with boiling water. Place the dish in the steamer, cover, and steam over high heat for 60 minutes until fully set. A toothpick inserted should come out clean.

Remove from steamer and let cool completely, then refrigerate for at least 4 hours or overnight until firm.

Cut the chilled turnip cake into 1/2-inch thick slices. Heat 2 tablespoons oil in a non-stick skillet over medium-high heat.

Pan-fry the turnip cake slices in batches for 3-4 minutes per side until golden brown and crispy. Add more oil as needed between batches.

Serve hot with XO sauce drizzled on top or on the side for dipping. Garnish with chopped cilantro and sliced green onions.