"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

RANDY'S SINUMAN (COCONUT RICE DESSERT) Recipe

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This recipe for RANDY'S SINUMAN (COCONUT RICE DESSERT), by , is from Tabangcura-Torricer Ohana Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Randal Jason Romo
Added: Tuesday, April 03, 2012

Category:

Ingredients:
2 1/2 lb (5 1/2 cups) mochi rice
1 pkg (1 lb) dark brown sugar
1 can (12 oz) coconut milk
Banana leaves

Directions:
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, about 20 minutes. Wilt banana leaves over low heat on electric surface unit; line a 13 x 9 x 2-inch baking pan. Preheat oven to 350*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 coconut milk mixture. Bake for 20 minutes, then broil 5 minutes to set topping. Cut into small pieces.

Number Of Servings:
45
Personal Notes:
Recipe just like Mama Torricer use to make it

 

 

 

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