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Gao (Chinese Pudding): Submitted by: Elaine Fukui | Date Added: 21 Feb 2018
Listed in: Desserts / Others

shared by Julie Kaupu
Honpa Hongwanji Cookbook II
1 can (16 oz) yams
1 box (16 oz) dark brown sugar
1/3 cup grated coconut
2 T. oil
1/2 water + liquid from canned yams
2 pkgs (10 oz x 2= 20 oz) mochiko
1 dried red date (hung jo) , optional
1 tsp. sesame seeds

Recommended Instructions

Bake: 375 degrees
Time: 1 hour 45 minutes up tp 2 hours
Yield: 1 pan

Mash yams. Add sugar and coconut and stir until well blended. Add oil, water, liquid from yams and mochilko; mix throughly. Line cake pan with ti leaves or lightly grease pan and pour batter; place date in center and sprinkle with sesame seeds. Cover tightly with aluminum foil and bake.

*if canned yam liquid is a syrup, you may want to use water instead of that syrup, to avoid over sweetness of the gao….
*I placed water in my cast iron skillet and placed it on the bottom over rack to create a bake/steam atmosphere in my oven.
*once the sugar dissolves into the yams. I placed this mixture in my stand kitchen mixer, then added the remaining ingredients and mixed on 2nd lowest speed.

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