Mochiko Coffee Kulolo

Subscribe & check out my other videos!    / cookingandcrafting  
This whole thing was jacked up from start to finish. It ended up cooking fine and it tasted pretty much like brown sugar mochi. Everyone who tried it said it was good, but no one associated it with kulolo or coffee.

5 c. mochiko (Japanese sweet rice flour)
3 tsp. instant coffee granules
1 box (1 lb.) dark brown sugar
1 tsp. baking soda
1 can (12 oz.) coconut milk
2 1/2 c. water
6-8 greased ti leaves (I say ditch this)

Preheat oven to 350 degrees; line a 13x9-inch baking pan with half of greased ti leaves. In a mixing bowl, combine dry ingredients. Stir in water and coconut milk; mixing well. Pour into prepared pan, top with grease ti leaves; cover pan with foil. (Ditch that method) Place an additional pan of water on the lowest shelf in the oven. (Ditch the water on the lower shelf method) Bake for 1 hour. Cool. Cut into 36 squares.