2 1/2 lb (5 1/2 cups) mochi rice
1 cn (12 oz) frozen coconut milk,
Thawed
1 pk (1 lb.) dark brown sugar
Bananna 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.