Combine mochiko, baking powder and sugar

Mix coconut milk, water, vanilla extract to the dry ingredients.

Add a few drops food coloring. Mix well, until well blended

Spray a 9 x 13 inch pan with a non-stick spray, pour the batter and cover with foil, bake at 350 degrees for 1 hour.

Remove from the oven and take off the foil to cool. Cut the mochiko with a plastic knife. Cut them into small pieces approximately 1 1/2 inches.

In a plastic zip-lock bag pour in katakuriko, kinako or corn starch, add the cut pieces of chi chi dango a little at a time, (make sure the pieces are cooled). so the pieces will not stick together. Lightly shake them off and place on a serving dish