Bibingca

• 4 cups fresh coconut milk
• 1-1/3 cups mochi rice
• Wilted banana leaves
• 1-1/2 cups brown sugar
• Reserve 1/2 cup coconut milk and 1/2 cup brown sugar for topping.

Wash mochi rice and let stand in cold water while cooking coconut milk. Cook 3-1/2 cups coconut milk in top of double boiler for 30 minutes, stirring constantly. (Note: Keep water in bottom of double boiler at constant boil.) Add 1 cup brown sugar. Drain mochi rice in strainer and stir into milk mixture. Cook in double boiler 30 minutes or until thick. Stir constantly.

Line 8- x 8- x 2-inch baking pan with wilted banana leaves and pour in pudding. Sprinkle top with mixture of 1/2 cup brown sugar and 1/2 cup coconut milk. Bake in oven at 350 degrees for 15 minutes, then lower temperature to 300 degrees and continue baking for 30 minutes. Cool in pan and cut in 3-inch squares for serving.

To wilt banana leaves:
Wash leaves on both sides, then hold over high burner flame until leaves turn a dull green color. Do not burn leaves. If too smoked, wipe both sides of leaves with a damp cloth. Leaves can also be wilted by passing them through boiling water for a few minutes.