Mix together the dry ingredients by sifting it in a large bowl; mochiko flour, sugar, and baking powder. Set aside.
Combine water and coconut milk. If the coconut milk is lumpy, try to break it down by thoroughly mixing it. Then add in the vanilla extract.
Combine the wet ingredients and dry ingredients in a large bowl. Mix it well.
Preheat the oven to 350°F.
Tri colored mochi:
Evenly divide the batter into three separate bowls. In one bowl, add a few drops of red food coloring. If it isn't bright enough, add a couple more drops. Repeat the same process for the green color. Leave one bowl untouched to have a white layer.
Generously grease a 9x13 inch pan. Pour in the green batter and make sure it has evenly spread in the pan. Cover the pan with foil and bake for 15 minutes.
Remove from oven and add in the white layer. Cover with foil and bake again for 15 minutes.
Remove from oven and add in the pink layer. Cover with foil and bake again for 30 minutes.
One colored mochi:
Add a few drops of food coloring of your choice. Generously grease a 9x13 inch pan. Pour in the batter and make sure it has evenly spread in the pan. Cover the pan with foil and bake for 1 hour.
Remove from oven and let it cool down completely. Sprinkle potato starch on working surface. Remove the mochi from pan and using a plastic knife, cut the mochi into bite sized pieces. Roll pieces in potato starch and dust off any excess. Serve and enjoy!
Keyword bake, celebrate, chewy, chi chi dango, Girl's Day, mochi, mochiko, soft, sweet, tri color