Sautéed White Radish Pudding

While white radish pudding is served hot, it is often allowed to become cold and firm overnight in the refrigerator and is then served sautéed in a small amount of oil. Sautéed white radish pudding features in the repertoire of dimsum in Cantonese restaurants, but, alas, more often than not, it lacks the necessary depth of taste and flavour because not enough moolie and filling mixture are used. The home-made pudding is so much superior that it warrants the expense, time and labour involved