Chi Chi Dango Mochi

Ingredients

• 1 teaspoon double-acting baking powder 
• 14 ounce coconut milk canned
• 1.5 cups potato flour 
• 0.3 teaspoon purple gel food coloring red
• 1 teaspoon vanilla extract 
• 2 cups water 
• 2.5 cups sugar white
• 1 pound mochiko (glutinous rice flour)

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• aluminum foil

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. Whisk together the rice flour, sugar and baking powder; set aside.
3. In a medium bowl, mix together the water, vanilla, coconut milk and red food coloring. Blend in the rice flour mixture.
4. Pour into the prepared pan.
5. Cover the pan with foil and bake for 1 hour. Allow to cool completely.
6. Turn the pan of mochi out onto a clean surface that has been dusted with potato starch.
7. Cut into bite size pieces using a plastic knife. The mochi does not stick as much to plastic knives.