Chinese Baked Gao
Chinese Gao is traditionally made to celebrate Chinese New Year. This version is similar to a Japanese mochi consistency, but it's baked with a crust on top. This such an easy sweet to make to share with a crowd and perfect to introduce tennis friends since we celebrate just being on the tennis court. I cut them into small bite sizes served in paper cupcake cups, in case it's not to someone's taste and no biggie to spit out if not used to the texture.
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Ingredients
- 16 oz Mochiko (sweet rice flour)
- 1 t baking soda
- 2 1/4 C packed brown sugar
- 13.5 oz can unsweetened coconut milk
- 2 C whole milk
- 2 t vanilla extract
- 2 T roasted sesame seeds
Directions
Preheat oven to 350 F and use cooking spray on a 9x 13 cooking dish.
- Mix dry ingredients - mochiko, baking soda, brown sugar together.
- Add wet - coconut milk, milk, vanilla.
- Use a hand mixer on medium high speed for 2 minutes, for a smooth batter.
- Pour batter into prepared dish.
- Sprinkle the sesame seeds on top.
- Bake 50-55 minutes until a toothpick test comes clean.
- Let cool a few hours before cutting for pretty edges or it have a rough looking hack cut, as evidence of my lack of control to taste test it, as the photos above show the difference. The corner crispy edges are the best part.