• 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!