2 1/2 lb (5 1/2 cups) mochi rice
1 can (12 oz) frozen coconut milk, thawed
1 pkg (1 lb.) dark brown sugar
bananna leaves


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.

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