Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.


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.

Posted By: Deirdre K Todd
Rating   View Rating(1)
Already Voted! | 7 people have saved this recipe

Print   Add to Printer394 Times Printed

Prep Time: 5 minutes | Cook Time: 75 minutes | Ready In: 80 minutes
Ingredients: Print   Add to cart
US Metric

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


Click to order Hawaii's Best Mochi Recipes Cookbook

Hawaii's Best Mochi Recipes Cookbook

Cooking Process:

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.

how to serve:
For service: Cool before cutting with plastic knife. Serves 12.
User Reviewsview all rating
Reviewed on: Dec 16, 2015 By
So easy...masarap!