Radish Pudding

Name: Radish Pudding (Loh Baak Go)
Cuisine: Chinese
Ingredients: 5 to 6 pounds radish; 1 pound rice flour (jeem mai fun) (N.B. NOT glutinous rice flour); 1 pound rice flour (jeem mai fun) (N.B. NOT glutinous rice flour); 1 pound rice flour (jeem mai fun) (N.B. NOT glutinous rice flour); 4 sticks of Chinese sausage (laap cheung) or about 1 cup Cantonese roast pork (cha siu), fresh pork, or — as a last resort — ham; 4 sticks of Chinese sausage (laap cheung) or about 1 cup Cantonese roast pork (cha siu), fresh pork, or — as a last resort — ham; 4 sticks of Chinese sausage (laap cheung) or about 1 cup Cantonese roast pork (cha siu), fresh pork, or — as a last resort — ham; 4 sticks of Chinese sausage (laap cheung) or about 1 cup Cantonese roast pork (cha siu), fresh pork, or — as a last resort — ham; 4 sticks of Chinese sausage (laap cheung) or about 1 cup Cantonese roast pork (cha siu), fresh pork, or — as a last resort — ham; 4 sticks of Chinese sausage (laap cheung) or about 1 cup Cantonese roast pork (cha siu), fresh pork, or — as a last resort — ham; ½ cup dried shrimp (ha mai), soaked; ½ cup dried shrimp (ha mai), soaked; 5-10 Winter mushrooms, soaked; 1 strip Chinese preserved fat pork (laap yoek) or 1 cup fat pork; 1 strip Chinese preserved fat pork (laap yoek) or 1 cup fat pork; 1 strip Chinese preserved fat pork (laap yoek) or 1 cup fat pork; 2 dried halibut (joh hau yu) or 1 stock cube; 2 dried halibut (joh hau yu) or 1 stock cube; 2 dried halibut (joh hau yu) or 1 stock cube; ¼ cup preserved red ginger (hoeng geung), finely shredded; ¼ cup preserved red ginger (hoeng geung), finely shredded; ¼ cup toasted sesame seeds

Loh Baak Go

Preparation info

Difficulty
Easy

Appears in

A Cook’s Guide to Chinese Vegetables

By Martha Dahlen

Published 1992

About

Ingredients

5 to 6 pounds radish
1 pound rice flour (jeem mai fun) (N.B. NOT glutinous rice flour)

Asia
China
Dessert

Method

Soup stock: Toast halibut directly over a flame or under a grill, ignoring minor burns (to the fish, that is), and then simmer in around 4 cups of water for about 30 minutes.

Radish: Grate coarsely directly into a small amount of water; eventually the water should barely cover the volume of grated radish. Bring to the boil and simmer for about 15 minutes.

Other