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The Honolulu Advertiser
Posted on: Wednesday, February 27, 2008

FOOD FOR THOUGHT
A fixer for the gau recipe

By Wanda A. Adams
Advertiser Columnist

 •  Yan (still) can cook
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If you're one of those who clipped the gau recipes we ran just before the lunar New Year, take note. Despite testing the recipes and sending them back and forth between us to proof-read, my foodie friend Marylene Chun and I managed to make an error in her mother's baked coconut milk gau recipe. A reader plagued by gau that would not firm up no matter how long she cooked it alerted us to the problem. The recipe as printed said 1 1/2 CANS of coconut milk, but it should be 1 1/2 CUPS.

Here, with our abject apologies, is the right one.

GRANDMA AILEEN LEONG CHUN'S BAKED COCONUT MILK GAU

  • 5 cups mochiko (sweet or glutinous rice flour)

  • 3 cups lightly packed brown sugar

  • 1 1/2 cups coconut milk (stir prior to measuring as it may have separated)

  • 2 1/2 cups water

  • 1 teaspoon baking soda

  • 1 (18-ounce) can tsubushian (chunky azuki bean paste)

    Preheat oven to 350 degrees. Prepare a 9-by-13-inch baking dish: Line the pan with aluminum foil, allowing foil to extend over the ends to form handles to aid in getting the gau out of the pan. Coat with oil spray.

    In a large bowl, mix all ingredients together and bake at 350 degrees for 1 1/2 hours.

    Makes 20 servings.

  • Per serving: 350 calories, 4.5 g fat, 3.5 g saturated fat, 0 mg cholesterol, 110 mg sodium, 76 g carbohydrate, 2 g fiber, 32 g sugar, 5 g protein

    Hint: For ease in cutting, it's best to make the gau the night before and allow it to rest in the pan before serving. Use a serrated plastic knife to cut.

    And while we're having one last go at gau, here's the recipe for microwaved Shanghai-style gau we published a couple of years ago; the photo that appeared with our story gave some people a yen to try it.

    LINDA'S SPEEDY SHANGHAI GAU

  • 12 ounces dried red dates (about 1 cup)

  • 1 pound mochiko (sweet rice flour)

  • 3/4 cup sugar

  • 1/2 cup salad oil

  • 3/4 to 1 cup water

  • 1/2 cup pine nuts

    In a saucepan, cover dates with water. Bring to a boil, lower heat and cook for 45 minutes, or until dates are soft; drain. Remove pits.

    Line a 10-by-5-inch micro-wave-safe baking dish with plastic wrap. In a bowl, combine mochiko, sugar, oil and water; mix well. Stir in dates and nuts. Pour mixture into prepared dish; cover with plastic wrap.

    Microwave on high for 7 minutes, rotating dish several times during cooking. Carefully turn gau over. Microwave on high another 3 minutes.

    Let stand, uncovered, for about 30 minutes. Pull gau from sides of dish and invert onto platter. Cool and cut into serving pieces.

    Makes 20 servings.

  • Per serving: 220 calories, 7.5 g total fat, 1 g saturated fat, no cholesterol, 5 mg sodium, 38 g carbohydrate, 1.5 g fiber, 19 g sugar, 3 g protein

    Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.

    For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can order the cookbook online.

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