1 lb wong tong
2 1/2 c hot water
1 lb mochiko
2 tbsp vegetable oil
2 tsp sesame seeds
Break wong tong into tiny pieces and dissolve in hot water. Using a whisk, gradually add to mochiko. Add vegetable oil. Whisk to incorporate. Pour into pan(s) and sprinkle sesame seeds over top. Place hung jo in the middle and cook as desired.
Microwave: Grease a Tupperware microwave pan (w/center cone). Sprinkle sesame seeds. Add hung jo if desired, but since the center will be open, I usually leave off. Cover with plastic wrap and microwave for 5 minutes at 50% power, 5 minutes at 70% power and 5 minutes at 100% power. This is how I do it in my microwave (1300 watts).
Steam: Grease pan(s). Grease ti leaves. Line pan with ti leaves, making sure ti leaves extend beyond top of pan. Pour batter in pan(s) and steam. Here are some guidelines. I like to make small gao to give away. I make these in ramekins, which hold about a scant cup of batter each. My steamer holds 4 of these ramekins in a single layer, which leaves me over half the batter to use. I use a 1-quart souffle-type dish to steam the remaining batter. The ramekins steam for 90 minutes, and the 1-quart dish steams for 3 hours. If I were to use all the gao batter at once, I'd use a 1 1/2-quart dish and steam for 4 hours.