Baked Chichi Dango

• 1 box (16 oz.) or 3 1/2 cups mochiko
• 2 1/2 cups sugar
• 1 tsp. baking powder
• 1 can (12 oz.) coconut milk
• 2 cups water
• 1 tsp. vanilla
• 1/4 tsp. food coloring
• Potato starch (katakuriko) or kinako

Combine mochiko, sugar and baking powder. Blend coconut milk, water, vanilla and food coloring; add to dry ingredients. Grease and flour 9×13 pan. Pour mixture into pan; cover with foil and bake at 350° for 1 hour. Remove foil and cool. Cut with plastic knife and roll in katakuriko or kinako.