Coconut Rice Desert (mochi) (bibinka) Recipe
Yield: 45 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Mochi rice,
1 can: , (12 oz) frozen coconut milk thawed
1 package: , (1 lb.) dark brown sugar packed)
Directions:
Rinse rice and cook in rice cooker. In saucepan combine coconut milk
and 1 1/4 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 1/2 cup of coconut
mixture, stir remainder and remaining brown sugar evenly into hot
rice. Put into prepared pan. Top with reserved 1/2 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
Source from luhu.jp
and 1 1/4 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 1/2 cup of coconut
mixture, stir remainder and remaining brown sugar evenly into hot
rice. Put into prepared pan. Top with reserved 1/2 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
Source from luhu.jp