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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 45 |
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A housekeeper at one of our community colleges shared this with me ... delicious! Warning: Don't eat too much; it's a little heavy on the tummy! Cook/Prep times are estimates. Ingredients:
5 1/2 cups mochi rice |
1 (12 ounce) can frozen coconut milk, thawed |
1 (1 lb) package dark brown sugar |
banana leaf |
Directions:
1. Rinse rice and cook in rice cooker.
2. In a saucepan, combine coconut milk and 1 1/4 cups of the brown sugar.
3. Cook over medium heat, stirring constantly, until thickened, about 20 minutes.
4. Wilt banana leaves over low heat on electric stove.
5. Line a 13 X 9 X 2 inch baking pan.
6. Preheat electric oven to 350 degrees F.
7. Put cooked rice into a large bowl.
8. Reserving 1/2 cup of the coconut milk mixture, stir remainder and remaining brown sugar evenly into the hot rice. Put into prepared pan.
9. Top with the reserved 1/2 cup coconut milk mixture.
10. Bake for 20 minutes, then broil for five minutes to set topping.
11. Cut into small pieces.
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