Wine and Dine Hawaii
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Harvey Choi's Mom's Gau
| Harvey Choi's Mom's Gau |
Gau. Hong Kong Harbor View. |
Harvey Choy’s Mom’s Gau.
2lbs Mochiko
1/2 C vegetable oil
1 – 1/12 C coconut milk
1 C grated coconut “Angel Flakes”
First Day
Sugar Syrup
2 1/12 C water
1 lb Wong Ton (Chinese Sugar)
1 1/2 C Dark brown sugar
Bring water to boil, add both sugars and dissolve. Cool completely.
Ti Leaves
Clean leaves and cut ends
Boil Water, turn off heat and let leaves sit in water until soft.
Wipe leaves dry and oil front of leaves.
Line pans, front side of leaves facing up. Criss cross/overlap and fill in to make sure there are no leaks.
Place rice/saimin bowl upside down in lined pan overnight. Trim leaves to 6 inches below top of steam pan.
Next Day
Re-oil pans and strain sugar syrup mixture
Combine coconut milk and grated coconut in bowl/pitcher
Put Mochiko in big pot
Make a well in the mochiko, and then add sugar syrup a little at a time.
Mix well with electric mixer – NO LUMPS please
Add coconut milk mixture and then vegetable oil
The consistency at this point should be between watery and thick.
For softer Gau add more syrup.
Pour mixture into lined pans – to about 2/3 full. Flatten puffy sides with butter knife.
Put in steamer, drape bath towel over top cover and flip towel on top of lid.
Steam for 3 hours for single recipe (8 hours for 5 recipes at one time)
Check water periodically and change towel if soaked.
If water drips on gau, wipe with paper towel.
To Test- stick wooden chopstick down middle, all the way to the bottom and taste. SANDY taste means Gau is not cooked.
As soon as done:
Pour a little oil and spread around to make shiny. Sprinkle roasted sesame seeds on top and stick 1 dried date in middle.
Final Day
Wrap small Chinet/Diamond (thick) Paper plates with foil and place
paper towel in the middle to absorb excess moisture. Roll can on side
and ease Gau out. Sop moisture underneath with a paper towel. Place on
plate and tie string around. Trim leaves. Wrap with stiff cardboard,
decorate with red paper.
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