Chi Chi Dango Mochi Recipe

Ingredients
<br>- 1 pound mochiko (glutinous rice flour)
<br>- 2 1/2 cups white sugar
<br>- 1 teaspoon baking powder
<br>- 2 cups water
<br>- 1 teaspoon vanilla extract
<br>- 1 (14 ounce) can coconut milk
<br>- 1/4 teaspoon red food color
<br>- 1 1/2 cups potato starch
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Whisk together the rice flour, sugar and baking powder; set aside.
<br>step 2: In a medium bowl, mix together the water, vanilla, coconut milk and red food coloring. Blend in the rice flour mixture. Pour into the prepared pan.
<br>step 3: Cover the pan with foil and bake for 1 hour. Allow to cool completely.
<br>step 4: Turn the pan of mochi out onto a clean surface that has been dusted with potato starch. Cut into bite size pieces using a plastic knife. The mochi does not stick as much to plastic knives.
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Ingredients
- 1 pound mochiko (glutinous rice flour)
- 2 1/2 cups white sugar
- 1 teaspoon baking powder
- 2 cups water
- 1 teaspoon vanilla extract
- 1 (14 ounce) can coconut milk
- 1/4 teaspoon red food color
- 1 1/2 cups potato starch

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

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