Method

1. Heat pan in high heat with vegetable oil until it starts smoking
2. Cook the garlic, dried shrimp and Chinese sausage for 30 seconds
3. Add in turnip, cover the wok and let it simmer for 6 – 7 minutes
4. Put in the chicken bouillon, white pepper and salt and bring it to boil
5. Mix the rice flour with water and pour it into the pan. Stir continuously to ensure that it is not lumpy
6. Cook the mixture for 2 minutes until it has thickened
7. Cut the parchment paper into a circle and line it on a cake pan
8. Spread oil on the outer rim of the cake pan
9. Transfer the cooked mixture into the cake pan and flatten it with a spoon while spreading the corn oil evenly
10. Place cake pan into a steamer to steam it for 20 minutes on high heat and another 20 minutes on medium heat
11. Carefully remove the cake pan from the steamer and garnish with green onions
12. Set the cake out to cool to room temperature
13. Slice it into little rectangle pieces and pan fry it until golden brown and serve