Those look good. Water to rice/starch ratio controls the final firmness of the cake.
You are right it is pretty easy. The only real pain is cooking the mixture before steaming.
I like to cut some of the Turnip in to Bâtonnet for texture, just pre cook it a bit before adding the finer shredded. I also keep a bit of the filings back mix with scallion greens and toss with a bit of starch. Then sprinkle them with over the finished caked before streaming just for looks.
Of the 3 recipes that you have linked “Healthy Nibbles” looks to me, to be the best.
I also like The BIC Kitchen Recipes and methods as a resource.
