Chi Chi Dango

Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.

Combine mochiko, sugar, and baking powder in a large mixing bowl, whisking together until evenly mixed.

Pour the can of coconut milk into the dry mixture and add vanilla extract, stirring until a thick, uniform batter forms.

Transfer the batter to the prepared baking dish, spreading it evenly with a spatula or the back of a spoon.

Bake for 30-35 minutes until the top is light golden brown and a toothpick inserted in the center comes out clean.

Remove from oven and allow to cool in the baking dish for at least 10 minutes until manageable to handle.

Dust a clean work surface generously with potato starch to prevent sticking.

Turn the cooled mochi cake out onto the starched surface and cut into 1-inch cubes using an oiled or starch-dusted knife, coating each cut side with potato starch as needed.

Arrange the chi chi dango on a serving platter, dusting off excess starch if desired, and serve at room temperature or chilled.