1 lb. mochiko (sweet rice flour)
14-oz. can light coconut milk
1½ cups sugar
1¼ cups water
1 tsp. baking soda
2 cups peeled and shredded kabocha (uncooked)
¹/8 tsp. salt
¹/3 cup minced candied ginger
In a large bowl, stir together mochiko, sugar, baking soda and salt. Add coconut milk and water; mix until smooth. Stir in kabocha and ginger. Pour into 13-by-9-inch baking pan prepared with cooking spray. Bake 1 hour in preheated 350-degree oven. Cool. Cut into 2- by 1-inch pieces. Makes 64 pieces.
Per serving (2 pieces) Calories 60, protein 0 g., carbohydrates 12 g., total fat 1 g., saturated fat 0 g., cholesterol 0 mg., sodium 52 mg., fiber 0 g.