Best MOCHI recipe ever!

Growing up in Hawaii, we would make this a lot! Super duper easy to make too. Enjoy! :)

Ingredients
1 lb. mochiko (aka Sweet Rice Flour by Bob’s Red Mill)
2 ¼ cup sugar
1 teaspoon baking powder
1 teaspoon vanilla
2 cups water
1 can coconut milk
Potato starch (or corn starch)
Food coloring
Instructions
Preheat oven to 275 degrees. Grease a 9″ x 13″ pan.
Mix the mochiko, sugar, and baking powder together. In a separate bowl, mix the vanilla, water, and coconut together. Then, blend the wet and dry ingredients, using your hands. Add food coloring, if desired.
Pour the mixture into a greased pan. Cover tightly and bake for 90 minutes.
Remove the pan from the oven. Remove the foil and allow to cool completely. Once fully cooled, my grandma re-covers the mochi with foil and allows it to sit for 10-12 hours. I don’t have that kind of patience, but if you do, your mochi will probably be even softer!
Using a plastic knife, cut into small pieces and roll in potato starch until lightly coated. Wrap in wax paper, if desired.