This is for coworker Susan. Gau purists might be able to tell the difference between this gau and the real thing, but I can't. It tastes the same to me, and it's easy.
1 lb. wong tong (block brown sugar, you can find it in the Asian section)
1 lb. mochi flour
2 3/4 c. water
1/4 c. vegetable oil
Heat sugar and water on stove until sugar is dissolved. Cool.
Mix in flour.
Mix in oil until smooth.
Use ring mold (I don't have one so I just use a regular microwavable bowl)
Microwave 6 minutes on high, 6 minutes on 75% and 6 minutes on 50%
Cool; sprinkle with sesame seeds
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5 comments:
ok, excuse my ignorance, but what is gau? For being part Chinese I don't know alot of Chinese food stuff.
Ahahaha. I searched and searched online for a picture to show you, but I couldn't find one. It's kinda like Japanese mochi but brown in color. They usually make it at Chinese New Year time. If I get the chance, I'll try to make some soon.
ok, I think I know what it is. And if it is what I think it is, I never liked it. But then again, I'm not sure. Because it was probably small kid time when I last had it.
I agree, Betty, there's really not much to it. It's kinda just sticky and sweet, but when I was looking for pictures for this post I saw recipes for variations of it, some with coconut milk or even fried . . . sounded interesting.
This sounds so easy. Can I substitute regular brown sugar in place of the wong tong block brown sugar?
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