Chi Chi Dango - Mochi cubes

Chi Chi Dango - a type of super soft and chewy mochi cake with a hint of coconut! 
Adapted from Sam Choy's Kitchen and Allrecipes 

3 1/2 cups Mochiko glutinous rice flour
2 cups sugar (2 1/2 cups per original recipe if you prefer sweeter)
1 teaspoon baking powder
1 (14oz) can coconut milk
2 cups water
1 tsp vanilla or pandan extract
Pink and green food coloring (optional)
Potato starch

Preheat oven to 350F.  Prepare 9” x 13” baking pan or Pyrex with nonstick cooking spray or coconut oil spray.  In a mixing bowl, sift glutinous rice flour, sugar, baking powder and set aside.  In a larger separate bowl, whisk coconut milk, water, pandan or vanilla extract.  Slowly mix both bowls together until well blended.

Option 1) If you just want to make your mochi with just one color (no layers): Add food coloring if desired to the batter and mix well.  Pour batter into prepared baking pan.  Cover pan tightly with foil.  Bake for 1 hour.

Option 2) For tri-color layers to your mochi:  Divide batter into three equal parts.  Add pink food coloring to the bowl, mix and pour into prepared baking pan.  Cover pan tightly with foil.  Bake for 15 minutes.  Pour second layer (white = no coloring added) over first layer and bake for 20 minutes.  Next add green food coloring to last divided batter, mix well and pour over second layer and bake for 30 minutes.

Allow the mochi to cool completely before cutting, several hours or overnight.  Turn the pan onto a clean surface that has been dusted with potato starch or cut mochi straight from the pan into cubes or bite size pieces.  Roll in potato starch and dust off excess before serving.