Soak mushrooms in water for about 20 minutes.
While the mushrooms are soaking, peel and grate the turnips.
Drain mushrooms and chop them up, then saute them in a pan to release extra flavor. Set aside.
In a mixing bowl, mix 1 bag of rice flour with water (about 3-4 cups), slowly adding in the water until the mixture is smooth, adding in soy sauce, white pepper, sugar, and salt.
Cook the grated turnips for about 10-15 minutes until they’re fully cooked, add in the shallots and the chopped black mushrooms.
Slowly add in the rice flour mixture while stirring, the mixture will thicken up quickly.
Remove from heat and transfer mixture to a dish to steam.
Steam the turnip cake for approximately 30-40 minutes or until you stick a toothpick in and comes out clean (add water if needed into the steamer to avoid drying out).
Let the cake cool completely (best if you refrigerate overnight).
Cut the cake into squares and pan fry with oil until both sides are golden brown. Serve and enjoy.

1 bag of rice flour (24 oz)
2 lbs daikon radish or Chinese turnip
6-7 black mushrooms
1 tablespoon dried shallots
1 teaspoon soy sauce
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon white pepper
4 cup water