3 -5 drops red food coloring, optional (for pink mochi) or substitute with choice of color
½ cup potato starch
Instructions
Preheat oven to 350.
In a mixing bowl, sift dry ingredients: mochiko, sugar and baking powder, and set aside.
In another mixing bowl, whisk coconut mix and water. Add vanilla and mix well. Using a hand mixer, slowly add dry ingredients a little bit at a time and mix until well blended.
Add couple drops of red or green food coloring to the batter and mix well.
Pour the mixture in a greased 9 x 13 inch baking pan.
Cover the pan with foil, sealing it completely.
Bake at 350 degrees for 1 hour.
Allow the mochi to cool completely.
Dust a clean flat surface with some potato starch. Turn the pan of mochi out onto the surface and using a plastic knife, cut mochi into small cubes. You may also cut mochi straight from the pan, but I found that the mochi pieces tend to stick together more easily in the pan.
Roll bite-sized pieces of mochi in potato starch and dust off excess before serving.
Best eaten within the day. Keeps for 1 to 2 days in an airtight container in a cool location.
Notes
Updated May 30, 2014
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2012/10/08/chi-chi-dango-mochi/