3 c. mochi rice
5 c. coconut milk
1 c. sugar
1 sm. grated young coconut

Wash mochi rice and put in a 2 quart saucepan. Add coconut milk and cook over high heat until boiling. Lower the heat and cover pan until mochi rice is cooked. Mold into round balls the size of tennis balls then cut in half. Sprinkle sugar and top flat surface with grated coconut.