Two and half pounds mochiko
Forty ounces water
Eight ounces vegetable oil
In a saucepot, 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 a steamer basket lined with aluminum foil and ti leaves. (You can also use banana or banboo leaves). Sprinkle the top of gao with sesame seeds and place a date in the center.
Steam for three and half hours