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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 45 - Change
Nutritional Facts
Servings Per Recipe: 45

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.


Date Added: January 04, 2014


2 1/2 Pounds Rice 2 1/2 Pounds Mochi rice (5 1/2 cups)
5 1/2 Cups Water 5 1/2 Cups Water warmed
1 Can Coconut Milk 1 Can (13 oz) coconut milk
1 Pound Dark Brown Sugar 1 Pound Dark brown sugar or sub; or brown sugar sub....
1 Unit Banana 1 Unit Banana leaves
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1. In a rice cooker or large saucepan, rinse rice; drain.

2. Add water and cook rice. In a saucepan, combine coconut milk and 1 1/4 cups of the brown sugar.

3. Cook over medium heat for about 20 minutes, stirring constantly, until the mixture thickens.

4. Wilt banana leaves over low heat on electric surface unit or in microwave oven; line a 13 x 9 x 2-inch baking pan.

5. Preheat electric oven to 350 F Stir remaining brown sugar into the hot rice; mix well.

6. Reserving 1/2 cup coconut milk mixture, stir remainder into rice.

7. Put into prepared pan. Pour the reserved 1/2 cup coconut milk mixture over rice.

8. Bake for 20 minutes then broil for 5 minutes to brown top.

9. Cool and cut into serving pieces. Makes 45 servings.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Banana, Gluten, Rice, Natural Sweeteners, Fructose Malabsorption allergies.
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