Chichi Dango

Combine Dry Ingredients: In a large bowl, whisk together the mochiko flour, granulated sugar, baking powder, and salt. Continue whisking until well combined and free of lumps.

Combine Wet Ingredients: In a separate medium bowl, whisk together the full-fat coconut milk, water, and vanilla extract. If using, add a few drops of red food coloring and mix until you achieve a uniform, pastel pink color.

Make the Batter: Gradually pour the wet ingredients into the bowl of dry ingredients. Whisk continuously until the batter is completely smooth and glossy. Scrape the bottom and sides of the bowl to ensure everything is fully incorporated.

Bake the Mochi: Pour the batter into the prepared baking pan and spread it evenly. Bake for 60 minutes. The mochi is done when the edges are lightly browned and a toothpick inserted into the center comes out clean.

Cool Completely (Crucial Step): Remove the pan from the oven and place it on a wire rack. Allow it to cool completely to room temperature, which will take at least 2-3 hours. Do not rush this step, as cutting warm mochi is nearly impossible.

Cut the Mochi: Generously dust a clean work surface or a large cutting board with potato starch. Carefully invert the cooled mochi slab onto the dusted surface.

Dust and Serve: Dust the top of the mochi and your knife (a plastic knife or bench scraper works best) with more potato starch. Cut the mochi into 32 small rectangular pieces. Gently toss each piece in the potato starch to coat all sides, which prevents them from sticking. Shake off any excess starch before serving.