Wai`anae Gold Kiawe Mochi

2 1/3 cup mochiko flour
1 2/3 cup sifted kiawe flour
1/3- 1/2 cup brown sugar or palm sugar
13 oz frozen coconut milk
16 oz water

Combine and mix dry ingredients, add the wet suff. taste. If bitter aftertaste, mix in 1 tbsp peanut butter. Pour onto banana or ti leaf. Wrap in parchment paper, place in baking pan if baking or in tinfoil if pressure cooking/steaming. Adjusted recipe is now 2 cups each kiawe and mochiko flours. Best taste a day after cooking. Bake at 350 degrees for 1 hour. Pressure cook 1 hour. Steam 2 hours. Reduce water for a stiffer gau like consistency.