This pudding, called Wu Tao Kow in Cantonese, is made with taro. It is similar to the Savoury Daikon pudding (Lo Pak Kow) but without rice flour.

Here we present two old recipes.

3 lb | 1.3kg Chinese white radish (daikon) cut or chopped

3lb | 1.3kg taro

1 lb | 450g pork bones and some heads and feet of chicken for the stock

½ lb| 225g pork

4 oz | 110g ham or cha siu

2 oz | 56g rice flour

10 cloves of garlic, crushed

2 spring onions, chopped

balichão

pepper to taste

Make a stock with the pork and chicken bones.

Peel taro and white radish and boil in the stock until tender, then mince. Fry garlic in fat till golden then remove them. Fry the balichão and spring onions for a couple of minutes, add pork and fry well. Remove from the fire, add minced taro. Ham can be added into the mixture as well or used to decorate the top.

Steam until done.

For variety, cha sui, ham, Chinese sausages or any suitable meat can be put in with the minced pork.

1½ cate | 2 lb | 900g of taro
1½ cate | 2 lb | 900g daikon
1 lb | 450g minced pork
Sal and pepper
Spring onion
½ lb | 225g bacon, minced
1 tbsp flour

Boil the taro, peel and puree and sprinkle with pepper.

Separately, fry the daikon with the minced pork, seasoned with salt, pepper, spring onion and bacon. Mix the fried daikon (without the juice) with the yam puree.

Dissolve a tablespoon of wheat flour in two tablespoons of juice and add the paste; If it is too thick, add another spoonful of juice.

Steam in a bain-marie for an hour and a half in a large pot; then fill in small ramekins and serve hot.