Chi-Chi Dango - cooking recipe

Ingredients

1 (1 lb.) box Mochiko
2 1/2 c. sugar
1 tsp. baking powder
1 (12 oz.) can coconut milk, thawed completely
1 tsp. vanilla
2 c. water
potato starch (katakuriko)
5 drops food coloring (approximately)

Preparation

Mix Mochiko, sugar and baking powder.
Add coconut milk and water (little at a time to avoid lumps).
Mix well.
Add vanilla. Add food coloring.
Pour into greased (using Crisco shortening, not oil) 9 x 13-inch aluminum pan (not glass).
Cover with foil.
Bake 1 hour at 350\u00b0.
Cool completely.
Cut and roll each in starch.