Chi Chi Dango

1 1/2 hours 10 min prep

4 cups mochiko sweet rice flour
2 1/2 cups sugar
1/2 teaspoon baking powder
1 (12 oz) can frozen coconut milk, thawed
2 cups water
red food coloring
cornstarch or potato starch

1. Combine all ingredients, beat with mixer (low speed) or wire whip until smooth and all lumps dissolve
2. Add red food coloring to desired tint. (personally, I think sakura *cherry-blossom* pink is the best)
3. Generously grease a 9 x 13" pan.
4. Pour into pan and bake one hour at 325 degrees.
5. Turn oven off but let sit another 15 minutes.
6. Cool.
7. Cut into strips, roll in potato starch or cornstarch.
8. Cut into small rectangular pieces with a saran wrap covered knife for easier cutting.

~Notes~
Be sure to keep the pan tightly covered with aluminum foil so the texture remains soft and chewy.