Coconut Rice Dessert - cooking recipe

Ingredients

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

Preparation

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.