Coconut rice desert (mochi) (bibinka)

Yield: 45 Servings

Measure Ingredient
2½ pounds Mochi rice
1 can (12 oz) frozen coconut milk thawed
1 pack (1 lb.) dark brown sugar packed)

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

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