Prep Time:
15 mins
Cook Time:
1 hr
Additional Time:
30 mins
Total Time:
1 hr 45 mins
Servings:
36
Yield:
36 squares
Ingredients
Directions
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan with cooking spray.
Photographer: Brie Goldman / Food Stying: Holly Dreesman / Prop Styling: Gabriel Greco
Whisk mochiko, sugar, and baking powder together in a bowl.
Photographer: Brie Goldman / Food Stying: Holly Dreesman / Prop Styling: Gabriel Greco
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.
Photographer: Brie Goldman / Food Stying: Holly Dreesman / Prop Styling: Gabriel Greco
Bake in the preheated oven for 1 hour. Remove from the oven and let cool completely, 30 minutes to 1 hour.
Photographer: Brie Goldman / Food Stying: Holly Dreesman / Prop Styling: Gabriel Greco
Dust a work surface with potato starch. Invert the pan onto the work surface. Use a plastic knife to cut into 36 squares.
Photographer: Brie Goldman / Food Stying: Holly Dreesman / Prop Styling: Gabriel Greco
Recipe Tip
The dango mochiko can be sticky to cut. They will stick less if you use a plastic knife.
Nutrition Facts (per serving)
| 125 | Calories |
| 3g | Fat |
| 25g | Carbs |
| 1g | Protein |
