5 1/2 cups mochi rice
1 can (12 oz) frozen coconut milk, thawed
1 pkg (1 lb.) dark brown sugar
Rinse rice and cook in rice cooker. Preheat oven to 350 degrees. 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 oven or microwave; line banana leaves into a 13 X 9 X 2 inch baking pan. 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.Enjoy!