Per Jason Chin:
1 lb Japanese Mochiko
1 lb Chinese/Thai Glutinous Rice Flour (green print on the clear bag)
1 block light Wong tong (labeled brown candy in pieces)
1 block dark Wong tong (harder to find, but I get it at Bo Wah)
4 cups water
7 hung jo (jujubes or dried dates)
White sesame seeds
Boil water and Wong tong together in a saucepan until dissolved.
In a stand mixer with paddle attachment, mix the two mochiko together on low speed. Transfer syrup to a Pyrex measuring cup (I use a 2 cup sized one) and slowly drizzle syrup into the mochiko. A slow speed is key to preventing lumps. Let it run a little while if you see nugget sized clumps forming.
Around the 2-2.5 cup mark, it will form into a paste or dough. Keep running it until all of the lumps have been smoothed out. You can go at a higher speed if you want. Stop and scrape the bowl as needed.
Reduce to low speed and resume drizzling the syrup in until it resembles a very thin batter. Scrape the bowl and mix one more time just to be safe.
Spray some 1 lb poke containers or other steamer safe vessel with the spray oil. Fill no more than 3/4 full (you need headroom). I can usually get 6 out of one batch. Put into a steamer for 2 hours at medium high heat. Too high of a heat, and it will overflow. Everyone’s stove is different, so better to err on the side of caution.
Insert hung jo in the center while still hot. Sprinkle with sesame seeds. Allow to cool before wrapping. If you’re not serving right away, spray the top with more oil to prevent molding. Keep out of direct sunlight or intense heat.
Wondering why I don’t use bamboo leaves or ti leaves? Cuz it’s humbug two times – in prepping and peeling it off before eating.
Side note, one batch will also make one 6” diameter gau and two medium sized ones. Cook the large one in an instant pot on the steam setting for 1:20 on low pressure