Step 1

Preheat oven to 350 degrees F and grease an 8x8 baking dish. A glass dish is recommended to prevent the most sticking.

Step 2

Mix mochiko, sugar, coconut milk, water, and food coloring until fully incorporated.

Step 3

Pour into the baking dish and cover tightly with aluminum foil.

Step 4

Bake 45-55 minutes or until mochi is cooked all the way through. See notes for microwave cooking instructions.

Step 5

Let mochi cool. When mochi is completely cooled, dust with potato starch to prevent sticking and slice into rectangles using a pizza cutter or plastic knife, continuing to add more potato starch as needed. Chi chi dango will keep sealed at room temperature for a few days.