- 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
- 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.
- 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.
- Cover the pan with foil and bake for 1 hour. Allow to cool completely.
- 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.
03/29/2017
recipepes.com
chi chi dango mochi, recipe
PT15M
PT1H
5
455 calories
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