KANKANEN SUMAN - SWEET MOCHI RICE
My god-daughters grandmother shared this recipe with me. I have seen many variations, but I like this one for its simplicity of making it in one pan. Other variations I have seen are found at our farmers markets, where you can purchase individual wrapped treats the size of a small banana.Sweet delicate glutinous rice with a hint of coconut. I have made this recipe using ti-leaves instead of the banana leaves, but I do believe the banana leaves add a unique flavor to the dish.
Ingredients
- Banana leaves
- 5 c. mochi (glutinous) rice
- 5 c. water
- 1 (12 oz.) can frozen coconut milk, thawed
- 1 (16 oz.) box light brown sugar
- 1 c. shredded coconut, optional
Instructions
- 1
Wash rice; cook in rice cooker as directed.
- 2
Wilt banana leaves in boiling water; line a 13x9-inch pan with leaves.
- 3
Preheat oven to 350 degrees.
- 4
In a saucepan over low heat, warm milk slowly until separated.
- 5
Add sugar; bring to a boil.
- 6
Reserve ¼ cup of mixture; mix remaining mixture into rice.
- 7
Spoon mixture into prepared pan; spread evenly into pan.
- 8
With a spatula; spread reserved sugar mixture over top.
- 9
Cover with aluminum foil; bake 40 minutes.
- 10
Optional to add shredded coconut into the rice mixture.
- 11
--- How To Serve: ---
- 12
For service: Cool before cutting with plastic knife.
- 13
Serves 12.
Cook it from the original
This recipe comes from cookinghawaiianstyle.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on cookinghawaiianstyle.com