Pink Chichi Dango Mochi

Ingredients

• 1 box Mochiko flour (One standard 16-ounce box)
• 2.5 cup Granulated sugar
• 1 tsp Baking powder
• 2 cup Water
• 1 can Coconut milk (One standard can; the transcript does not specify light or full-fat coconut milk)
• 1 tsp Vanilla extract
• 10 drops Pink food coloring
• Nonstick cooking spray (Use enough to generously coat a 9×13-inch baking dish)
• Potato starch (For sprinkling over the baked mochi, coating the work surface, and coating the cut pieces; use as needed)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Generously coat a 9×13-inch baking dish with nonstick cooking spray.

2. 2

   In a large mixing bowl, combine the mochiko flour, granulated sugar, and baking powder. Whisk until the dry ingredients are evenly distributed.

3. 3

   In a separate bowl, whisk together the water, coconut milk, vanilla extract, and pink food coloring until well combined and evenly colored.

4. 4

   Pour the wet mixture into the bowl of dry ingredients. Whisk thoroughly until smooth, scraping the sides and bottom of the bowl as needed to eliminate lumps.

5. 5

   Pour the mochi batter into the prepared baking dish and smooth it into an even layer if necessary.

6. 6

   Cover the baking dish tightly with aluminum foil. Bake at 350°F (175°C) for 1 hour, until the mochi is set and firm throughout.

7. 7

   Remove the dish from the oven. Carefully remove the foil, keeping your hands away from the escaping steam, and allow the mochi to cool completely. The mochi may be difficult to handle if it is still warm.

8. 8

   Sprinkle potato starch evenly over the top of the cooled mochi and smooth it across the surface.

9. 9

   Carefully invert the mochi onto a cutting board. Sprinkle additional potato starch over the exposed surface.

10. 10

    If desired, trim away the edges. Use a pizza cutter to cut the mochi into your preferred size and shape.

11. 11

    Separate the pieces and coat each one with potato starch so the mochi does not stick together. Serve once coated.

Notes

Allow the mochi to cool completely before flipping and cutting; warm mochi is especially sticky and difficult to handle. Store pieces separated or lightly coated with potato starch to prevent sticking.

Nutrition per serving

• dessert
• snack
• mochi
• Hawaiian-style
• Japanese-inspired
• Girls' Day
• vegetarian
• gluten-free