Egg-Free Recipes: Chi Chi Dango Mochi | Submitted By: Dewny

1 pound mochiko (glutinous rice flour)2 1/2 cups white sugar1 teaspoon baking powder2 cups water1 teaspoon vanilla extract1 (14 ounce) can coconut milk1/4 teaspoon red food color1 1/2 cups potato starchPreheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Whisk together the rice flour, sugar and baking powder; set aside. In a medium bowl, mix together the water, vanilla, coconut milk and red food coloring. Blend in the rice flour mixture. Pour into the prepared pan. Cover the pan with foil and bake for 1 hour. Allow to cool completely. Turn the pan of mochi out onto a clean surface that has been dusted with potato starch. Cut into bite size pieces using a plastic knife. The mochi does not stick as much to plastic knives. Amount Per Serving  Calories: 141 | Total Fat: 2.5g | Cholesterol: 0mg

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