This is a baked variation of the Chinese delicacy known as Gau, which is typically offered during Chinese New Year.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 48 |
| Yield: | 96 pieces |
Ingredients
- 1 (16 ounce) box sweet rice flour (mochiko)
- 2 cups brown sugar
- ¾ cup white sugar
- 1 teaspoon baking soda
- 1 (13.5 ounce) can coconut milk
- 2 cups milk
- 2 teaspoons vanilla extract
- 2 tablespoons sesame seeds
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line an 8×12 inch pan with aluminum foil, going up the sides.
- Sift the rice flour, brown sugar, white sugar, and baking soda into a large bowl. Make a well in the center and pour in the coconut milk, milk, and vanilla extract. Stir together until smooth. Pour the batter into the prepared pan, and sprinkle sesame seeds over the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let cool in pan for 30 minutes, then remove the foil and place on a cutting board top side up. Cut into 1 inch squares.
Nutrition Facts
| Calories | 104 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 34 mg |
| Sugars | 13 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Fantastic recipe! My friend loved it so much, she’s making it too! Our families love it !!!! It is just as I remember growing up where we bought it in Honolulu Chinatown. But I live in Alaska so I had to learn to make it!
Best baked gau ever! I would definitely make again! Would recommend cutting with kitchen scissors or a really sharp knife to get perfect edges!
This is the first time I made this type of mocha. I took it to a small party and it was GONE. Everyone loves it.
I usually make steamed Chinese cakes but wanted to try this. The crispy edges are so yummy that I always want to steal the corner pieces for myself ! For a half recipe, I used an 8″ square pan. The gao rises a fair bit but then deflates rapidly when out of the oven, creating the nice crackly ‘crust’ on top. I’ve made this recipe using reduced and substitute sugars as well as the original recipe–both ways are fine. BTW you can always steam this as originally intended. 🙂
I love these bake version than the traditional steam method. It’s so easy and fast. How ever, I did omit the white sugar and it is sweet enough for me. I also find its easier to use scissors to cut it into bite size. Thank you for sharing the recipe.
Interesting dessert… sticky and almost like a jelly custard.
i made this for my sons class project on china, a picture would have been nice. i dont know if it turned out right. It is like a soft carmel, or a hard sticky jelly with a crispy crust on top. a little plain, lightly sweet, very sticky.
I made this for my husband who loves rice cake and he loved it! The texture was better when it cooled off and I added some nuts (peacant & almond)and will add walnuts next time. I also didn’t put any white sugar, put less brown sugar than suggested (about a half cup less) it was still sweet enough. also little less milk.
I would suggest making this recipe in half, it makes quite a lot, yummy while hot. sweet and chewy with a hint of coconut.