Bibingka (Coconut Rice Desert)
Coconut Rice Desert (Mochi) - (Bibinka)

Request From: "Polly Champagne"
I would like a simple, but good recipe for Bibingka (Coconut Rice Dessert)


Bibingka (Coconut Rice Desert)


Submitted by: Residential Services Division
Organization: Hawaiian Electric Company

2 1/2 lb (5 1/2 cups) mochi rice
1 can (12 oz) frozen coconut milk, thawed
1 pkg (1 lb.) dark brown sugar
banana leaves

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. Makes
45 servings.

Coconut Rice Desert (Mochi) - (Bibinka)

Submitted by: Sheri
Organization: BYU

2 1/2 lb (5 1/2 cups) mochi rice
1 can (12 oz) frozen coconut milk thawed
1 package (1 lb.) dark brown sugar (2 1/3 cups packed)

Rinse rice and cook in rice cooker. In saucepan combine coconut milk and
1 1/4 cups of the brown sugar. Cook over medium heat stirring constantly
until thickened. (Approx. 20 min.)
Preheat oven to 350 degrees F.
Put cooked rice into a large bowl. Reserving 1/2 cup of coconut mixture,
stir remainder and remaining brown sugar evenly into hot rice. Put into
prepared pan. Top with reserved 1/2 cup of coconut milk mixture. Bake
for 20 minutes then broil for 5 minutes to set topping. Cut into small
pieces. Makes 45 servings.

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