Bibingka (coconut Rice Desert) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Mochi rice,
12 ounce: Can frozen coconut milk, thawed
1 lbs: Dark brown sugar,
Bananna leaves,
Directions:
Rinse rice and cook in rice cooker. In a saucepan, combine coconut
milk and 1 1/4 cups of the brown sugar. COok over medium heat,
stirring constantly, until thickened, about 20 minutes. Wilt banana
leaves over low heat on electric stove; line a 13 X 9 X 2 inch baking
pan. Preheat electric oven to 350 degrees F. Put cooked rice into a
large bowl. Reserving 1/2 cup of the coconut milk mixture, stir
remainder and remaining brown sugar evenly into the hot rice. Put
into prepared pan. TOp with the reserved 1/2 cup coconut milk
mixture. Bake for 20 minutes, then broil for five minutes to set
topping. Cut into small pieces. Makes 45 servings.
Submitted by: Residential Services Division Organization: Hawaiian
Electric Company Alt.Culture.Hawaii
Source from luhu.jp
milk and 1 1/4 cups of the brown sugar. COok over medium heat,
stirring constantly, until thickened, about 20 minutes. Wilt banana
leaves over low heat on electric stove; line a 13 X 9 X 2 inch baking
pan. Preheat electric oven to 350 degrees F. Put cooked rice into a
large bowl. Reserving 1/2 cup of the coconut milk mixture, stir
remainder and remaining brown sugar evenly into the hot rice. Put
into prepared pan. TOp with the reserved 1/2 cup coconut milk
mixture. Bake for 20 minutes, then broil for five minutes to set
topping. Cut into small pieces. Makes 45 servings.
Submitted by: Residential Services Division Organization: Hawaiian
Electric Company Alt.Culture.Hawaii
Source from luhu.jp