Inspirehawaii: Gau (Kau) + Chinatown

Since Chinese New Year is coming up, my husband's family and I spent time with Popo learning how to make gau. Popo in Chinese means grandmother and gau is a rice flour and brown sugar mochi dish that is made during the new year. I was excited to watch Popo make gau because I've never seen it made before. This year, Chinese New Year begins on February 10, 2013. We are celebrating the year of the Snake!

Gau making started at noon at Popo's house. Chase and I arrived first, so I was able to interview her and talk with her about how she learned to make gau and some of the memories she had. I can't believe she's been making gau for over 60 years!

When the rest of the family arrived, we began. We were all excited because this was the first time everyone in Chase's family got to learn how to make gau as well. The gau process started by cutting eight ti-leaves off popo's ti-leaf plant. After the ti-leaves were washed and dried, Popo showed us how to lightly oil both sides of each ti-leaf. She cut off the tips of the ti-leaves and used the ti-leaves to line the pan. Popo showed us how to trim the ti-leaves and re-secure the lining by repositioning the stronger ti-leaves in the back of the other leaves. Then, we began making the gau batter.

Popo pre-boiled and cooled the brown sugar the night before. She added one pound of brown sugar and two cups of water to a pot and brought it to a boil. After the sugar turned into liquid, she turned the heat off and cooled the sugar.

We added one pound of rice flour to a bowl and slowly mixed in the liquid brown sugar to make sure lumps did not form. After all the rice flour was mixed into the batter, we added in three tablespoons of oil, three tablespoons of honey, and one tablespoon of whiskey. Popo explained that the whiskey will help to keep the mold from forming. After all the ingredients were mixed in, the batter was poured into the pan lined with leaves. The gau was placed into a pot to steam for two and a half hours.

During this time, my husband's family and I visited Chinatown for their New Years parade and festivities. Popo stayed home to watch the gau as it steamed. Chinatown was filled with good food, lion dances, and craft fair items for sale. Since it was a nice day, this was definitely a popular event to attend! There were so many people walking around trying all different sorts of foods and eagerly waiting for the parade to begin. To cool off, we decided to drink delicious bubble teas! Chase and I shared a strawberry bubble tea and Shelby, Chase's sister got lychee! I also tried my first Jin Dui. Jin Dui is a fried rice cake pastry coated with sesame seeds on the outside and hollow on the inside. Black or red bean paste are commonly found inside however I had mine with coconut! Jin Dui reminded me of fried mochi. It was delicious. Even though we were having fun in Chinatown, it was time for us to get back to the gau.

By the time we got back to Popo's house, the gau was ready to remove from the pot. We stuck in a chopstick to check. We knew it was ready because chopstick came out clear with little sticky residue. After the gau was removed from the pot, we added a date in the middle of the gau and sprinkled sesame seeds evenly around. We also added two lycee's for good luck!

Gau is made to celebrate the new year and is traditionally eaten on Chinese New Year. However, we couldn't wait! After dinner, we did a quick taste test and the chewy mochi texture was sweet, warm and yummy! I've never eaten gau so fresh before today.

Thank you to Popo and the Lees for this fun experience.
Kung Hee Fat Choy!