Recipe by Cassandra Aoki
"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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1 (16 ounce) box
sweet rice flour (mochiko)
1 (13.5 ounce) can
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.
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.
Interesting dessert... sticky and almost like a jelly custard.
* Percent Daily Values are based on a 2,000 calorie diet.
Crispy Baked Gau
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 20
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