Marinate the white radish shred and salt in a bowl for over 20 minutes until the white radish shred becomes soft. (If there is a blender, stir the white radish with water until evenly)

Mix the rice flour and 330g water in a bowl evenly to make the rice syrup.

Pour the white radish with water in a wok and cook it until boiling. Then reduce the fair and continue to cook it under low heat for 15 minutes.

Add the rice syrup in the wok and stir it for a few seconds until the rice slurry begins to stick together. Then, Turn off the fire.

Brush some oil on a container and then transfer the mixture to the container. Steam it for 40 minutes.

Cool the steamed turnip cake at room temperature, and then put it in the refrigerator for 24 hours.

Transfer the turnip cake on a chopping board and cut it into 1-2cm cubes.

Add vegetable oil in a wok and heat it to high temperature, add turnip cake and fry it until each side becomes golden. Transfer it on a plate. Serve turnip cake with sweet chili sauce.