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What did I have at Jing Fong?

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  • RBCG Oct 19, 2009 02:11 PM
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Went to Jing Fong for dim sum yesterday, and had something I had never seen before in the many times I'd been there. It was a sort of smooth rice cake or pudding, served steamed in an earthenware bowl set in the small steamer. There were no eggs, and I think it was made from rice flour, with bits of pork and sausage inside, and topped with fried garlic and chile and a little soy sauce. It was a little like the packets of glutinous rice you get steamed in banana leaves, only smooth and , with the topping, more complex.

It was sublimely yummy - anyone know what it was, and what it might be called? Looking for a recipe, or it least to have it again...

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  1. Is it possible you had turnip cake? http://en.wikipedia.org/wiki/Turnip_cake

    Luobo gao in Mandarin, or I think something like lawbok gow in Cantonese.

    That's made with rice flour, shredded daikon, and bits of other stuff, like ham, sausage, dried shrimp, etc., depending on who's making it. It's steamed, and then often fried afterwards to give it a crisp surface. A dim sum classic.

    2 Replies
    1. re: hhhippo

      Turnip cake isn't a bad guess, but I think RBCG may've actually had a cake made entirely out of all rice flour. My mother made me some on my last visit home (I think out of non-glutinous rice flour mixed with warm water and then baked with some water poured overtop or steamed). The consistency is very tender, much more tender than nian gao. Unfortunately I don't have a name for it, either, since it was one of the dishes Mom lovingly, but rather forcefully, fed me before I fled for the airport and I fear I must've blocked the name out of my memory. ;) (It was delicious, actually; I would definitely have enjoyed it had I not been as stuffed as a foie gras goose at the moment.)

      RBCG, I'll ask the name!

      1. re: hhhippo

        I've had the turnip cake at Jing Fong and it didn't have meat inside it. IMHO it was not particularly "sublimely yummy."

      2. that is called "wa-guei" which isn't necessarily hakka but can be found all over; rice flour with water, steamed, and served savory like the above (soy sauce, maybe preserved veg, other yummy toppings, etc.) and can also be done sweet (brown sugar added); quite nice; my mom made this a lot, very simple.

        related but not the same is "ba wan" which is the chewy/sticky version (sweet rice flour, maybe some other starch) which actually has a filling and is often steamed or deep-fried.