2½ pounds brown sugar sticks 2½ pounds mochiko (sweet rice flour) 40 ounces water 8 ounces vegetable oil
In a sauce pan, boil water and melt sugar. Cool and set aside.
In a mixer, combine mochiko and oil until well blended. Slowly add cooled sugar water mixture. Pour into steamer basket lined with aluminum foil and ti leaves (you can also use banana or bamboo leaves). Sprinkle the top of gao with sesame seeds and place a date in the center.