KANKANEN SUMAN – SWEET MOCHI RICE

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KANKANEN-SUMAN - SWEET-MOCHI-RICE
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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.

KANKANEN-SUMAN - SWEET-MOCHI-RICE
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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.
Prep Time5 mins
Active Time1 hr 15 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American, Hawaiian, Local
Keyword: recipe, banana, sweet, glutinous rice, coconut, ti leaves, flavor, dish
Yield: 12 Servings.
Author: Deirdre K Todd

Materials

  • 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

  • Wash rice; cook in rice cooker as directed.
  • Wilt banana leaves in boiling water; line a 13×9-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.

How To Serve:

  • For service: Cool before cutting with plastic knife.
  • Serves 12.
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