Bu Chaui Go is a time-honoured Cantonese snack originated over a hundred year ago. The snack is mentioned in a book written in the Ching Dynasty around the 1850s. While "Go" means pudding, "Bu Chuai" gives a hint about the cooking method.
In Tai Shan Province Records, which is the old book that mentions the snack, it is penned that peddlers prepared the pudding by steaming some cane-sugared rice dough in small bowls with water from the stream. So, "Bu Chuai" actually refers to the small bowls. The tradition of how to cook and even sell this popular snack has been passed through generations.
The corollary of having a long history is that the snack has variants. While the small-bowl shape of the pudding is definitely retained, the ingredients have been broadened from cane-sugar to white sugar, green beans, red beans, chocolate bits, dices of pineapples, coconut, orange, mango, water chestnut, sago, taro and other fruits. There are also the creative green tea or pumpkin-flavoured Bu Chuai Gos.
In Hong Kong's busy districts, you can run into some licensed food peddlers selling this bouncy, refreshing and filling snack. There is a good chance of finding the snack in the local food outlets in Mongkok and Shamshuipo too. How do you eat them? The Bu Chaui Gos are stuck with a thin bamboo stick and eaten cold. Bon appétit!