How To Make The Best Gau | BEST TASTING | SPECIAL RECIPE!!

[@Gigi-xm2eb]

So glad to have you in my life!

[@kahalaopuna8084]

For you to have made it for decades and perfected it over time, it's gotta be so ono! Homemade is always the best! Mahalo for sharing!🤙🤙🤙🤙

[@robin2012ism]

This woman is fantastic! I'm in 🤩

[@naht]

This Recipe is the best tasting Gao I’ve ever had!!! Your years of testing this recipe is amazing!!! I really admire your videos!!! I love your concept of your content.

[@HawaiisPickleLady]

Thanks so much. I always test my recipes many times until I'm satisfied. I won't eat anyone else's gau because mine is so much richer. Never buy from Chinatown because don't know how long they've had it and where they store it at night (rats)?

[@mjblue84]

I love watching your videos!!! Thank you so much.

[@HawaiisPickleLady]

Hope you just don't watch, please make it as a challenge.

[@mjiwamotoable]

I've made your Gau recipe for my family and they love it. It is so delicious and I can't eat store bought Gau anymore 😋

[@HawaiisPickleLady]

Me too, they only have sugar and mochi flour. I love the coconut milk and coconut. Here in Vegas since it's dry, it lasts a long time but you have to fry in butter or steam.

[@rebeccagilman2020]

Beautiful presentation. Mahalo for sharing! Aloha 🌺

[@HawaiisPickleLady]

This is the way my mom used to make it but she made it plain. I like fresh coconut and the milk added.

[@heidii.4024]

Thanks for sharing, Leonora! ❤️

[@segrovess]

Looking nice

[@HawaiisPickleLady]

You are so welcome!

[@sandrachun972]

So Delicious with the Coconut !!!

[@HawaiisPickleLady]

Yes it was!

[@BarbaraLuke]

Mahalo for a fantastic video! This makes it so easy and I can say it is really delicious.

[@HawaiisPickleLady]

It's the only one that you can cut as soon as it's done. Most people don't put coconut and coconut milk.

[@lavernecorpuz3963]

My Landlord's Paula and Yun Ching on Kaua'i used to make this. So nice to see it happen again. When she moved to Oahu after Mr passed, I lost touch with her. This is so wonderful!

[@HawaiisPickleLady]

It's a tradition that all my family loves. But only once a year.

[@lavernecorpuz3963]

@@HawaiisPickleLady I'm so happy you chose to share on You Tube! Thank you! You make delicious recipes! And so easy to follow! I'm enjoying when you make vegi dishes. As I age I like to eat more vegetables.

[@mailelynnlicos6064]

Mahalo aunty! I love all your recipes. I’m going to try this for sure. I’ve been baking mango bread and everybody loves it. Coz not to much people bake mango bread. Thanks for sharing your onolecious recipes 🤙

[@lindachinn3981]

I really like gow witn coconut milk and coconut . I used to make it and I know I'll enjoy this recipe too. Leonora, you look really nice in that blouse.

[@HawaiisPickleLady]

Thanks. I never eat anybody else's gau.

[@janetlonderee8915]

Thank you Aunty for sharing, I don’t remember if I ever had this growing up, but I’m sure going to try and make this cause it looks so ono, and I make the butter mochi and my family and friends love it, I will let you know how it turn out, now I’m hoping this Filipino store here in Kentucky has the flour Mahalo

[@HawaiisPickleLady]

This is a traditional Chinese pudding I make every Chinese New Year. So yummy.

[@linaurbina2074]

Thank You so much for sharing your secret recipe. Very grateful and thankful for teaching and showing us. Your legacy will forever go on. :) Mahalo Much :)

[@susansegawa5519]

Thanks Lenora for sharing your recipe and teaching us how to make Gau.

[@bradpikini9478]

Thank you so much for sharing your secrets with us! Will definitely be making GAO soon in my IP!

[@HawaiisPickleLady]

Please do!

[@debbydibella5824]

MAHALO for sharing! I will attempt this one day even tho I'm living in Hawaii.

[@HawaiisPickleLady]

It' very popular in Hawaii. I've made it every year I was there and now make it in Vegas. Mine is very different from the stores and you can eat it right away.

[@dyannokamura3493]

Thank you for sharing! Reminds me of when my mom made gau. She also made it with coconut milk and flakes.

[@HawaiisPickleLady]

So good!

[@HawaiisPickleLady]

Made it last night. Almost half gone.

[@meitrades]

Kung Hee Fat Choy! Thank you so much for sharing your secret gau recipe! I am going to try to make gau with my kids this year and start a new family tradition! I have been looking at different recipes all week, but yours sounds the best! Thank you, Pickle Lady!❤

[@HawaiisPickleLady]

You're so welcome. I'm making gau tomorrow and mine is the only one I know that you can cut as soon as it comes out. But remember it doesn't keep long. Just cut away the molded parts and refrigerate. Some people like to fry it in butter or zap in the micro few seconds. My sister-in-law in Hawaii used to send it to nieces on the mainland but it often started to mold but they were so happy and just cut away the bad parts.

[@janellesauer4767]

Your 40+ treasured Go recipe is gratefully appreciated! MY Popo made Go for each family to take Home after Dinner. Having very FRESH ingredients in the backyard is such a "blessing". I will try with 🍌 LEAVES. The grated coconut sounds/tastes amazing!!

[@HawaiisPickleLady]

It is. It's the only way I make it and don't like others.

[@janellesauer4767]

@@HawaiisPickleLady 🙌😋 Praising the Lord for You Auntie Lenora!!

[@matthewl6700]

Hi Aunty, just wanted to let you know that I made this gau for Chinese New Year today and it is really the best I've ever tasted, really like the old-fashioned homemade style and not like commercial kitchens. I know that these things are often family secrets, so mahalo so much for sharing with us! Wishing you a happy year of the rabbit.

[@HawaiisPickleLady]

I am so happy that you actually made it! This was indeed a family secret which was my moms recipe. I remember her making this when I was growing up in Honolulu. I actually am making this right now for Chinese New Year. This is the only recipe I know that you can actually eat as soon as it's done steaming. This is why I am showing the world how to cook International and Chinese food one dish at a time. Gung Kee fat Choy!

[@waynelkduarte45]

Thank you Hawaiis Pickle Lady I always bought Gau but going to make it now

[@HawaiisPickleLady]

Can't stand the soft store ones and it's so bland. I don't know anyone who puts coconut and the milk. The taste is incomparable.

[@maryannesteban5354]

Looks good. Thanks for sharing your recipe.

[@HawaiisPickleLady]

My pleasure 😊

[@dianekawamoto5347]

Happy Chinese New Year!

[@HawaiisPickleLady]

Same to you. Kung Hee! Fat Choy

[@maui_692]

Wowwww thank you for Sharing! I wish I knew where you live so I can just come "barge in' 🤣😂😅😋yum... it look so pretty the way you wrapped it, it came out clean and look VERY PRESENTABLE YUUUUUMMMMMMMMMSSSS

[@HawaiisPickleLady]

Lot of these things are learned techniques. Good thing my mom made everything and I learned.

[@sookguttilla3979]

Thank you for sharing! i had chinese nian gao which all I know has the brown sugar slab, since only my sister and my sister in-law makes it. This looks so yummy and gooey tasting. I was wonder, is there a smaller recipe since there are only 2 of us.

[@HawaiisPickleLady]

You can cut it down and use a smaller pan.

[@keokilanikeliikuliteixeira612]

I didn't know it took that long to steam! Thank you for sharing. Kung Hei Fat Choy!

[@HawaiisPickleLady]

You're welcome.

[@waynelkduarte45]

Thanks for Sharing

[@mitchellquartero]

Great video thank you

[@HawaiisPickleLady]

Made some for the New Year. Amazing, here in Vegas it's cold so a leftover piece is still intact after several weeks. Waiting to see how long it will last. In Hawaii, it would have molded in 3-4 days. I just have it covered with a towel.

[@mamajo6311]

Love your channel. You teach so well! Can't wait to try this recipe!

[@HawaiisPickleLady]

I generally don't like other people's or commercial. Mine is guaranteed to cut as soon as you take it out.

[@nicolealfonso8661]

My favorite I can eat the whole thing myself

[@HawaiisPickleLady]

Make it then you can have all you want.

[@deblim6424]

Yeahhhhh !!! This is our #1 favorite gau. With “Coconut” Can you share how you prepare young fresh coconut for the recipe. BIG Mahalo

[@HawaiisPickleLady]

You get a mature coconut 🥥, hit all around the center of the nut crosswise with the back of a cleaver. Keep whacking till you hear a breaking sound and the crack begins to open. Keep hitting till you can peel it open. The water is not tasty so I just discard it. Now you need a special grater you can sit on to get the meat out. I gave a nice homemade one to my daughter cause I didn't think I could use it here. I saw some crude ones for sale in Chinatown but don't know if you can get it there.,

[@carolackerman9422]

Miss eating your gau! I will attempt to make it when I find the pot. Thank you for sharing the recipe.

[@HawaiisPickleLady]

You can use any stainless steel bowl.

[@alysha808]

Thank you so much! I can't wait to make this ❤

[@bluerose6859]

You are awesome! Love your videos!

[@HawaiisPickleLady]

Try it out.

[@marionlee5272]

Thank you for sharing your family recipe. I've never made gau, only mochi with red-bean-paste. You've inspired me to try it. I think I'll start with half the recipe. Mahalo from Oahu.

[@HawaiisPickleLady]

You won't be disappointed.

[@chenjiahui6799]

Love Ur English.....tq

[@johnoshiro8885]

Awesome!

[@erlinechung8479]

Love you're video

[@HawaiisPickleLady]

I've worked on perfecting this recipe for years. I like to add fresh coconut and coconut milk. My recipe allows you to cut it as soon as you take it out.

[@pikakerose]

thanks leonora it was very interesting i always thought the batter was brown like it had brown sugar kung gee fat choy to you n your family

[@HawaiisPickleLady]

Thanks. Some people use that but I like the taste of wong tong. The real dark one is a little more expensive but will give a nicer brown.

[@dimemonhat9256]

Good

[@peggybalagia8207]

Happy New Year, Auntie. I love all your recipes. Hope you and your beautiful family have a wonderful Year of the Ox.

[@HawaiisPickleLady]

Same to you!

[@carolrosas6785]

Thank you looks so yummy

[@HawaiisPickleLady]

This is a tried and tested recipe I've perfected over the years. My friend says how come I have 3 different formulas? It's because I keep on changing the recipe.

[@markmasaki1480]

Is the white mochiko box with the blue star okay? That’s all I am accustomed to seeing at my local markets.

[@HawaiisPickleLady]

Yes. It's the same stuff but more expensive. It's all over Chinatown, the PKG one.

[@markpang8847]

Just made it for Kung Hee Fat Choy. Thank you Aunty PL. it tasted great. I didn’t have coconut flakes. And used coconut oil. Next time in the instant pot I will try with coconut shreds. Happy lunar new year to you and your Ohana. Please keep up your great job. Aloha Nui. Tip for the newbs, the gau WILL expand. Plan for it accidentally. GL.

[@HawaiisPickleLady]

Mine doesn't really expand and I use the same pans everytime.

[@scully392z]

Yeah! Thank you so much for teaching us how to make gau. I really appreciate it. Where do you get that brown sugar thing? Chinatown, what store?

[@HawaiisPickleLady]

Go to Canton Market on King Street

[@HawaiisPickleLady]

mauka side between Kekaulike and Maunakea. Bought most of my ingredients from them.

[@kimberlycradit8003]

So easy!

[@HawaiisPickleLady]

Yes it is!

[@olympiataisacan3191]

Anything sweet I'm all for it

[@shirleywat8093]

Do you have to keep adding water to the pot over the six hours?

[@HawaiisPickleLady]

Yes, check it every so often.

[@luadiva]

Mahaaaaalo Aunty Pickle Lady!

[@HawaiisPickleLady]

you're welcome.

[@erlinechung8479]

6 hr steaming the gau do you need to check the water level ? Is it on medium heat ? Or low heat?

[@HawaiisPickleLady]

after the water boils you boil it on a medium low heat and check the water level every so often like every 2 hours-if it evaporates add some more water

[@guygines5004]

You make ono kine food! Please make butter mochi. Mahalo nui!!!

[@HawaiisPickleLady]

That's on my list.

[@grandmax4]

Love gau! Can we substitute virgin coconut or cold pressed avocado oil and palm or coconut sugar instead for a healthier option?

[@HawaiisPickleLady]

Sure, why not.

[@sosobabyyy]

Thank you for sharing!

[@KerryfromPauoa]

My daughter loves Gau, fresh is best, sometimes it's hard bought on Oahu.

[@HawaiisPickleLady]

Sorry, I won't eat any commercial ones and I'm leery about eating from Chinatown. I always wonder how they store it. If it's just covered, my mind sees all the rats running around. Now you can make it and rest in peace.

[@buddymahelona2700]

I use coconut milk in other recipes. I put the van in the fridge to separate the water from the milk dumping out the water before use. Did you do the same process with that Thai coconut milk?

[@HawaiisPickleLady]

The brands I use are pretty thick so I don't discard any water. I use Chaokoh and Mae Ploy. Costco came out with a new brand and is equally good-Thai Kitchen Organic coconut milk.

[@carolelisan910]

Yummy

[@tessgamara3562]

6 hrs of steaming, do we need to fill up water as it steams? Thank you

[@HawaiisPickleLady]

Yes, check every 2 hours or so.

[@yatyas1847]

Can you teach how to make crack

[@HawaiisPickleLady]

What is that?

[@hschank979]

I want to try but don't know where to find the steaming vessels... Where can I get something similar in Hawaii? Or what else can I use?

[@HawaiisPickleLady]

We'll put it on the website soon.

[@hschank979]

I used bowls and my stainless steel rice cooker pot 😁

[@traciewilliams2473]

❤️😋

[@johnoshiro8885]

I reduced this recipe by 2/3rds, which seems to be able to make two 7 x 3 Inch cake pan (4 cups) of gau in my instant pot. Here's the recomputed recipe 2/3 batch recipe: 21.3 oz of wong tong (slab sugar) or 7 sticks (1lb = 5 sticks) 2 cups water 2 lbs glutinous rice flour 2+ cups coconut milk (Note that one can is 13.8 oz, so about 18 oz is required) 1/3 cup oil 2 cups grated coconut sesame seeds 1 red date 1/2 bag of frozen banana leaves (I blanched the frozen leaves to make them supple and disinfect them) I cooked mine in two batches for 2 hours in an instant pot for 2 hours each.

[@HawaiisPickleLady]

Do you know that many wong tong pkgs are now 14 oz.

[@johnoshiro8885]

@@HawaiisPickleLady Mine was 454g. I weighed it and it is a little over 1lb. Chic Jian Bridge brand. I did mine in an instant pot and found the color was a bit light. Next time, I'll make sure to caramelized the sugar with less than 1 cup of water to get it to a deep brown before I cool it off with the rest of the water, oil and coconut milk. My gau was pale but very delicious, and I was able to eat it right away. This is a keeper recipe.

[@LinhDuong-td8kc]

❤️

[@thomasaiwohi8854]

Excellent. Thank you. In Jesus name we pray amen.

[@LockeGloria]

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