Step 1

In a large non stick pan, heat olive oil over medium-high heat. Saute green onion and ginger for about 30 seconds.

Step 2

Add chopped sausage and shrimp pieces, cooking for another minute.

Step 3

Add shredded daikon and saute for 1 to 2 minutes.

Step 4

Add in the remaining ingredients, reduce heat to medium-low and cover, simmering for 5 minutes. Set aside to cool.

Step 5

In a bowl, mix the rice flour and water. Pour into the cooked turnips and mix well. Pour batter into a medium size oven safe glass container.

Step 6

Add water to the Instant Pot's 2 cup mark. Place the container on the steam rack.

Step 7

Close the Instant Pot and press the steam function, adjusting the time to 45 minutes cooking.

Step 8

When time is up, wait for another ten minutes, allowing for initial natural pressure release. Finish releasing any additional pressure with a quick release.

Step 9

Take out the steamed turnip cakes and set aside to cool, then covering and chilling for a few hours.

Step 10

Use a knife to loosen the turnip cake along the edges of the glass container. Flip the container and pry out the turnip cake.

Step 11

Slice 1/3 of the cake and pan fry it with oil until both sides turn light brown. Enjoy!