Homemade Mochi

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1. 1Step 1: Preheat oven to 275° F. Grease a 9 x 13-inch glass baking dish or line it with parchment paper. (For thicker mochi, use a 9 x 9-inch glass dish and bake for longer, about 90 minutes.)
2. 2Step 2: In a large bowl, whisk together the mochiko, sugar, and baking powder.
3. 3Step 3: In a separate bowl, whisk together the water and coconut milk.
4. 4Step 4: Add the wet ingredients to the dry and whisk until the mixture is smooth and no lumps remain. Unlike most baking, you don’t need to worry about overmixing the ingredients, since mochi is dense and chewy to begin with.
5. 5Step 5: Pour the mixture into your lined baking dish. Cover tightly with foil and bake for 60 minutes. The mochi is done when it's soft and gelatinous but holds its shape when touched. It's important to cover the mochi because leaving it uncovered will result in a drier, cakier texture.
6. 6Step 6: Let cool completely or overnight.
7. 7Step 7: Dust a surface with your starch (or simply use more mochiko flour) and turn the mochi onto the surface. Sprinkle starch over the mochi.
8. 8Step 8: Wrap a knife in plastic wrap to prevent sticking, then cut the mochi into small pieces, dust again with starch or flour, and serve!