Sautéed Taro Pudding

As the Chinese New Year approaches, Cantonese families busy themselves making steamed taro puddings, which they put away in the refrigerator (formerly the cold larder). To entertain New Year callers, they cut up the pudding into slices, sauté it and then serve it with tea. Like white radish pudding, taro pudding is even more scrumptious after it has been shallow-fried in a small amount of oil. It, too, makes a novel first course.