Combine salt, rice flour, sugar and white pepper in a mixing bowl. Whisk ingredients and set aside for later.
Heat 2 cups of water and add shrimp and scallops. Let soak at least one hour, until fully hydrated.
Drain shrimp and scallops and set water aside.
Run sausages under hot water. This will soften them so they are easier to cut. Chop into small pieces.
Chop shrimp and use your fingers to break the scallops into shreds. Combine with the sausage and set aside for later.
Put taro root in a pot filled with water used for rehydrating. Set over medium high heat and allow to boil. Then simmer for 2 minutes and drain.
Warm 1 ½ cups of your flavored soaking water in the microwave for 30 seconds. Add to the bowl with the rice flour and whisk until well mixed.
Spread the taro root in a greased dish. Whisk the rice flour mixture again and pour it over the taro.
Sprinkle taro and rice flour mixture with the scallop, shrimp and sausage mixture. Use your fingers to lightly push the toppings into the liquid so they are at least partially submerged.
Place over medium heat and steam for one hour. Check at the 30 minute mark to see if there is enough water in the steamer. If not, refill it.
Sprinkle chopped scallions and sesame seeds over the top.
Let the recipe cool before cutting or serving. The cake can be eaten at room temperature or it can be microwaved and eaten hot. It can be enjoyed on its own or dipped in chili, oyster or soy sauce if you prefer.