Coconut rice desert (mochi) (bibinka)
45 Servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 2½ | pounds | Mochi rice |
| 1 | can | (12 oz) frozen coconut milk thawed |
| 1 | pack | (1 lb.) dark brown sugar packed) |
Directions
Rinse rice and cook in rice cooker. In saucepan combine coconut milk and 1¼ cups of the brown sugar. Cook over medium heat stirring constantly until thickened. (Approx. 20 min.) Preheat oven to 350 degrees F.Put cooked rice into a large bowl. Reserving ½ cup of coconut mixture, stir remainder and remaining brown sugar evenly into hot rice. Put into prepared pan. Top with reserved ½ cup of coconut milk mixture. Bake for 20 minutes then broil for 5 minutes to set topping. Cut into small pieces. Makes 45 servings.
Submitted by: Sheri Organization: BYU Alt.Culture.Hawaii