If you're new to Hong Kong, you might be puzzled by the flood of Lunar New Year steamed pudding flooding into your office. The puddings, or goh, are a popular gift at this time of year because it's believed eating them will help a person attain a promotion or get ahead in life. In the olden days, most people made their own but in our busy times, it's easier to buy them. There are four main types: the savoury loh bak goh (radish pudding), wu tau goh (made with taro), the sweet neen goh (Chinese brown sugar and glutinous rice flour, usually topped with Chinese red dates) and ma ti goh (water chestnut flour, sugar and water chestnuts). Some places also make coconut milk puddings (delicious) or top the puddings with edible gold leaf.
Don't make the mistake of trying to eat the puddings cold. They're awful, especially the sweet varieties. The puddings can be sliced and steamed or pan-fried in a little oil. The sweet ones taste even better when dipped in a little beaten egg and sprinkled lightly with granulated sugar before pan-frying. The sugar caramelises in the heat of the pan, giving a wonderful crunchy contrast to the soft/chewy interior.
The puddings are available at almost all hotels and many Chinese restaurants and bakeries, including the Langham Place in Mongkok (its puddings are pictured), the Royal Garden in Tsim Sha Tsui East, the Ritz-Carlton in Central and at St Honore bakeries throughout Hong Kong.
