Bibingka (Coconut Rice Desert) Recipe

• 2 1/2 lb Mochi rice
• 12 ounce Can frzn coconut lowfat milk, thawed
• 1 lb Dark brown sugar Bananna leaves

1. Rinse rice and cook in rice cooker.
2. In a saucepan, combine coconut lowfat milk and 1 1/4 c. of the brown sugar.
3. COok over medium heat, stirring constantly, till thickened, about 20 min.
4. Wilt banana leaves over low heat on electric stove; line a 13 X 9 X 2 inch baking pan.
5. Preheat electric oven to 350 degrees F. Put cooked rice into a large bowl.
6. Reserving 1/2 c. of the coconut lowfat milk mix, stir remainder and remaining brown sugar proportionately into the warm rice.
7. Put into prepared pan.
8. TOp with the reserved 1/2 c. coconut lowfat milk mix.
9. Bake for 20 min, then broil for five min to set topping.
10. Cut into small pcs.
11. Makes 45 servings.

rice, coconut lowfat milk, brown sugar

Taken from cookeatshare.com/recipes/bibingka-coconut-rice-desert-84364 (may not work)