Chi Chi Dango was what I always remember it being called in Hawaii – small squares of colorful mochi, sometimes plain sometimes with strong fruit flavors. But plain ol’ pink Chi Chi Dango has always been a favorite of mine.

1 (16 oz) box mochiko
2 cups sugar
1/2 teaspoon baking powder
2 cups water
1 (13.5 ounce) can coconut milk
1/2 teaspoon vanilla
pink food coloring
Potato starch (katakuriko)

Mochiko is a sweet rice flour and katakuriko is a fine, flavorless potato starch – both are available in asian markets or can easily be found online.

Preheat oven to 350 degrees, grease a 9×13 inch pyrex with butter.
In a large mixing bowl whisk together the mochiko, sugar and baking powder.

Add the water, coconut milk and vanilla to the dry ingredients, mixing together well.

Pour the mixture into the prepped pan. Cover tightly with foil and place the pan in the center of the oven and bake for 1 hour. Uncover and cool for completely.

When the mochi is cool, cut it into squares using a plastic knife. This can be sticky stuff.

Roll the pieces around in the potato starch (katakuriko), that will keep the mochi from sticking to each other when you serve it.