Crispy Baked Gau
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Crispy Baked Gau

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"This is a baked version of the Chinese Gau, a dessert that is usually steamed and served for Chinese New Years."
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Ingredients

1 h 5 m servings 104 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 104 kcal
  • 5%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line an 8x12 inch pan with aluminum foil, going up the sides.
  2. 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.
  3. 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.

Reviews

6
  1. 11 Ratings

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Most helpful positive review

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 pu...

Most helpful critical review

Interesting dessert... sticky and almost like a jelly custard.

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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 pu...

I would suggest making this recipe in half, it makes quite a lot, yummy while hot. sweet and chewy with a hint of coconut.

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...

I usually make steamed Chinese cakes but wanted to try this. The crispy edges are so yummy. For a half recipe, I reduced the brown sugar to 3/4 cup and used 1/4 cup Splenda, 1 cup each of milk a...

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 ...

Interesting dessert... sticky and almost like a jelly custard.

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