Prep Time::15 mins
Cook Time:: 1 hr
Additional Time::30 mins
Total Time:: 1 hr 45 mins
Servings::36
Yield::36 squares
Ingredients
cooking spray
1 pound mochiko (glutinous rice flour)
2 ½ cups white sugar
1 teaspoon baking powder
2 cups water
1 (14 ounce) can coconut milk
1 teaspoon vanilla extract
¼ teaspoon red food color
¼ cup potato starch, or as needed
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan with cooking spray.
Whisk mochiko, sugar, and baking powder together in a bowl.
Combine water, coconut milk, vanilla, and food coloring in a medium bowl. Blend in dry ingredients, then pour into the prepared pan. Cover with foil.
Bake in the preheated oven for 1 hour. Remove from the oven and let cool completely, 30 minutes to 1 hour.
Dust a work surface with potato starch. Invert the pan onto the work surface. Use a plastic knife to cut into 36 squares.
Recipe Tip
The dango mochiko can be sticky to cut. They will stick less if you use a plastic knife.