Baked Mochi with Miso

• 2 small pkgs. mochi flour (or 4 cups)
• 2-1/4 c sugar
• 1 12 oz. can coconut milk (1-1/2 cups)
• 2 c water
• 1 T white miso
• Food coloring (red or green)
• Kinako (soybean powder) OR Katakuriko (potato starch)

Combine mochi flour and sugar in a large bowl. Make a well in the center. Combine milk and water, add to dry ingredients. Add miso and mix well. Use a wire whip to mix well. Add food coloring. Mix. Pour mixture into a well greased 9 x 12 inch pan. Cover pan completely with aluminum foil. Bake at 350° for one hour and 10 minutes.

IMPORTANT: Cool mochi for at least 10-12 hours. Cut mochi into strips and gently pull out of pan. Slice mochi into desired shapes. Roll in kinako or katakuriko.