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.
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
Wash rice; cook in rice cooker as directed. Wilt banana leaves in boiling water; line a 13x9-inch pan with leaves. Preheat oven to 350 degrees. In a saucepan over low heat, warm milk slowly until separated. Add sugar; bring to a boil. Reserve ¼ cup of mixture; mix remaining mixture into rice. Spoon mixture into prepared pan; spread evenly into pan. With a spatula; spread reserved sugar mixture over top. Cover with aluminum foil; bake 40 minutes. Optional to add shredded coconut into the rice mixture. For service: Cool before cutting with plastic knife. Serves 12.