Gau

• 6 ti leaves
• 1 lb brown brick sugar
• 1/2 cup raw sugar
• 2 1/2 cups hot water
• 1 lb mochiko, sifted
• 1/4 cup salad oil
• 1 dried red date
• 2 teaspoons toasted sesame seed

Oil ti leaves and inside of a 7 1/2 x 3-inch round pan. Line pan with leaves. Dissolve brick sugar and raw sugar in hot water; cool. Gradually add mochiko, stirring to make a thin batter; stir in salad oil. Pour into prepared pan and steam over boiling water for 4 hours or cook in pressure cooker for 2 1/2 hours. Garnish center of pudding with dried red date and sprinkle top with sesame seed. Makes 24 servings.

TO COOK IN MICROWAVE OVEN: Pour batter into a greased 8-cup microwave tube pan. Cover loosely with plastic wrap. Rotating pan several times during cooking, microwave at medium high power for 18 to 24 minutes. Sprinkle with sesame seed. Let stand, uncovered, for about 30 minutes. Pull pudding from sides of pan and invert onto a platter.