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Coconut Rice Desert (Mochi) (Bibinka) desserts, ethnic 2 1/2 lb mochi rice 1 can (12 oz) frozen coconut milk thawed 1 pkg (1 lb.) dark brown sugar packed) 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 Yield: 45 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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