Ingredients
1 box of mochiko (16 ounces)
1 ¾ cups brown sugar
½ cup white sugar
1t baking soda
1 can coconut milk (13.5 ounces)
2 cups milk
2t pure vanilla extract
Sesame seeds, for sprinkling
1 ¾ cups brown sugar
½ cup white sugar
1t baking soda
1 can coconut milk (13.5 ounces)
2 cups milk
2t pure vanilla extract
Sesame seeds, for sprinkling
What To Do
Pre-heat oven to 350°F.
Line a 9"x 13" Pyrex or baking pan with foil, up to the top
Whisk brown sugar, white sugar, and baking soda together in a large glass bowl. In a separate bowl, mix together the coconut milk, milk and vanilla. Pour wet ingredients slowly into the dry and mix thoroughly until the batter is smooth. It will start off looking lumpy and gross, but will smooth out into a surprisingly thin batter.
Pour batter into prepared pan. Sprinkle as much or as little sesame seeds as you'd like. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
Cool in pan for 30 minutes, lift out, using the foil. Using a plastic serrated knife, cut into squares.
Line a 9"x 13" Pyrex or baking pan with foil, up to the top
Whisk brown sugar, white sugar, and baking soda together in a large glass bowl. In a separate bowl, mix together the coconut milk, milk and vanilla. Pour wet ingredients slowly into the dry and mix thoroughly until the batter is smooth. It will start off looking lumpy and gross, but will smooth out into a surprisingly thin batter.
Pour batter into prepared pan. Sprinkle as much or as little sesame seeds as you'd like. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
Cool in pan for 30 minutes, lift out, using the foil. Using a plastic serrated knife, cut into squares.
Notes and Talking Story
- The Hawaiian Electric Cookbook and Foodland are fantastic sources for easy Hawaii-local recipes.
- I reduced the amount of both brown and white sugar by ¼ cup from the original, just sweet enough for our ohana.
- Don't swap white sugar for raw or turbinado here. I did, and it makes the gau really dark and a little too sticky.
- Store in an air-tight container with wax or parchment paper between the layers, and eat within 3-4 days.
- Also freezes well.
