Cut all the stuffing into cubes (slicing sausages) and set aside. Cut only 450g radish into strip. Cut the remaining 900g into large pieces and set aside
Add 900g radish pieces with 480ml water and blend with a blender until smooth. Sieve and extract 1200ml radish juice and set aside (if it is not enough, add water to fill it up. Don't over press the radish pure. Even it has only 700ml, it is okay. Just fill up the rest with water), save radish paste for later
Heat the non sticky pan with medium heat. Sauté sausage, cured meats, dried shrimps, mushrooms scallops until fragrant, set aside
In a large container, mix turnip cake mixture with 450ml of radish juice (reserved in step 2) gradually until the mixture is smooth
Add in all the cooked ingredients into the mixture and mix it well
In a large pot, add the remaining 750ml radish juice and the remaining 400g shredded white radish. Bring it to boil and cook for 10 minutes or until the white radish is soft
Add in the white radish and all the boiling water into the mixture. Mix it well until it is completely mixed (the mixture may be runny as we add lot of radish. It is fine as long as the ingredients do not sink in the mixture)
Put the mixture into a container, steam for 75-90 minutes on high heat. Let it cool and put it in the refrigerator for 1 day
Slice the Turnip cake. Pan fry it on medium heat. Serve it hot.