Mochi

Shirley Nishijo

• 1 lb. mochiko
• 2 C. sugar
• 1 tsp. baking soda
• 1-12 oz. can coconut milk
• 2 C. water
• 1 tsp. vanilla

Mix first 3 dry ingredients together. Then add the last 3 liquids and mix together until well blended and smooth. Add food coloring if desired and put in lightly greased and floured 13×9″ pan. Cover tightly with foil. Bake at 350° for 1½ hours. Uncover and cool overnight. Cut into pieces.