Didi's kankanen was a hit on New Year's Day. Wendell's not a big sweet eater but he loved it too. Didi e-mailed me her recipe.
I got the original recipe from my friend's mother, but on Christmas Eve, at Glenn's uncle's house in Makakilo, a neighbor brought a similar dish over....and it was so ono and different because of the topping, so I kinda tweaked the original recipe:
5 c. glutinous rice
5 c. water
1 box dark brown sugar
1-12 oz bag frozen coconut milk, thawed
1 c. shredded flaked coconut, toasted
1 - Cook glutinous rice and water in rice cooker.
2 - In a saucepan, combine brown sugar and coconut milk, stirring until sugar dissolves completely. Bring to a rapid boil, boil 5 minutes. Gotta stir stir stir, so no boil over.
3 - Mix 3/4 c. of the brown sugar/coconut milk mixture with the coconut flakes for topping. Set aside.
4 - Add the brown sugar/coconut milk mixture (No. 2) to the rice.
5 - Transfer into a 13x9 inch pan.
6 - Top with the coconut flake mixture (No. 3).
7 - Bake in a 350 degree oven for 20 minutes.
8 - Transfer pan to top rack, broil 5 minutes
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