Crispy Baked Gao
- 1 (16-ounce) box sweet rice flour (mochiko)
- 2 cups brown sugar
- 3/4 cup white sugar
- 1 teaspoon baking soda
- 1 (13.5-ounce) can coconut milk
- 2 cups milk
- 2 teaspoons vanilla extract
- 2 tablespoons sesame seeds
Crispy Baked Gao
Featured in the Honolulu Star-Advertiser on January 22, 2020.
Ingredients:
Directions:
Heat oven to 350°F. Line an 8-by-12-inch pan with foil, including sides.
In a large bowl, sift the rice flour, brown sugar, white sugar, and baking soda. Make a well in the center and pour in the coconut milk, milk, and vanilla extract. Stir together until smooth. Pour batter into prepared pan. Sprinkle sesame seeds over top.
Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 30 minutes, then remove foil; transfer to a cutting board top. Cut into 1-inch squares. Serves 24.
Approximate Nutrient Analysis per serving:
210 calories, 4.5 g fat, 3.5 g saturated fat, 0 mg cholesterol, 75 mg sodium, 40 g carbohydrate, 0 g fiber, 25 g sugar, 2 g protein
