Soak the dried scallops, dried shrimp, and dried mushrooms under cold water and place them in a bowl with 1 cup of hot water. Soak for 1-3 hours until softened.

Chop and prepare by shredding the scallops, finely dicing the mushrooms, and roughly chopping the dried shrimp.

Peel the daikon and shred it into juliennes using a grater or food processor until you have about 3-4 cups.

In a wok, heat oil over medium-low. Add the diced Chinese sausage and cook until golden brown and fragrant, about 4-5 minutes.

Add the chopped mushrooms, scallops, and shrimp, and sauté for about 3 minutes, stirring occasionally, until aromatic.

Remove the seafood mixture from the wok and set aside. In the same wok, toss the shredded daikon over medium-high heat for about 5 minutes until slightly wilted.

Pour in the reserved soaking water (removing any grit) and cover to cook for an additional 7-10 minutes, until the daikon softens.

After cooking, drain the daikon and reserve the liquid for later.

In a large mixing bowl, mix the softened daikon with the seafood mixture. Add sugar, salt, ground white pepper, and oil. Combine everything well.

In a separate bowl, whisk the rice flour and tapioca starch into the reserved warm liquid until smooth, then combine this slurry with the daikon mixture, cooking on medium-low heat until thickened, about 5 minutes.

Grease a rectangular pan and pour the thick mixture into it, smoothing the top. Steam for 1 hour over medium heat until set.

Allow the cake to cool for about 15-20 minutes before slicing into squares or rectangles.

Heat some oil in a pan over medium heat and pan-fry the slices until golden brown on both sides.

Serve the daikon cakes with soy sauce and hot sauce for dipping.