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Nutrition Facts
Serving Size 1 (18g) Recipe makes 45 servings The following items or measurements are not included below: mochi rice
Calories 54
Calories from Fat 15		(28%)
Amount Per Serving		%DV
	Total Fat 1.7g	2%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 4mg		0%
Potassium 54mg		1%
Total Carbohydrate 10.3g		3%
	Dietary Fiber 0.0g	0%
	Sugars 9.7g
Protein 0.1g		0%
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Coconut Rice Dessert

Recipe #207655 | 1 hour | 40 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: marisk
Jan 26, 2007

A housekeeper at one of our community colleges shared this with me ... delicious! Warning: Don't eat too much; it's a little heavy on the tummy! Cook/Prep times are estimates.

SERVES 45 (change servings and units)

Ingredients

5 1/2 cups mochi rice
1 (12 ounce) can frozen coconut milk, thawed
1 (1 lb) package dark brown sugar
banana leaves

Directions

1
Rinse rice and cook in rice cooker.
2
In a saucepan, combine coconut milk and 1 1/4 cups of the brown sugar.
3
Cook over medium heat, stirring constantly, until thickened, about 20 minutes.
4
Wilt banana leaves over low heat on electric stove.
5
Line a 13 X 9 X 2 inch baking pan.
6
Preheat electric oven to 350 degrees F.
7
Put cooked rice into a large bowl.
8
Reserving 1/2 cup of the coconut milk mixture, stir remainder and remaining brown sugar evenly into the hot rice. Put into prepared pan.
9
Top with the reserved 1/2 cup coconut milk mixture.
10
Bake for 20 minutes, then broil for five minutes to set topping.
11
Cut into small pieces.