2 lbs. mochi rice

4 cups granulated sugar

2 tsp. vanilla

2 coconuts, shredded

1-1/2 tsp. salt

Banana leaves

Soak the mochi rice for 3 hours; steam in steamer until tender. In the meantime extract the milk from the shredded coconut. Cook the coconut milk until it becomes golden brown; add the sugar, mixing well. Remove from flame; add the steamed mochi and mix thoroughly distributing the syrup evenly. Cool. Wrap mochi in 8x10” banana leaves using 1/2 cup mixture and shape like a cigar. Roll leaf around mochi, seal ends by bending leaf at both ends. Place wrapped mochi in pot, add 1/2 cup water and bring to a boil. Cool. May be served hot or cold.

NOTE: To prepare leaves, wipe leaves with the discarded shredded coconut, cut to size. Place leaves in medium heat oven to wilt and to prevent cracking while rolling the mixture.