Yummy and very easy to make! I didn't have any food coloring, so I added about 1/4 teaspoon of Pandan (Screw Pine) paste. It came out with a nice flavor and very pretty shade of green. Though the sides tend to overbake and get crusty, they're just as tasty and fun to chew on. Definitely will be making this again! =)

This recipe came out terrifically! I live in Hawaii and buying Chi Chi Dango is expensive relative to the ingredients and ease of making. (About a dozen 1.5 inch pieces will sell for $5!) So I decided to find a recipe and make it myself. I've made it three times within a week and each time it has come out perfectly. I will share some lessons. For some reason, some stores only have 13.5 oz (not the 14 oz in the recipe) cans of coconut milk. It was not a problem. Also, if you let your kids help you with the potato starch dusting, make sure they go easy. To them it looks like powdered sugar so they think, the more the better. I ended up individually dusting off the excess from each piece. I agree with the previous reviewer to make sure the pan is completely cool before removing so that it keeps its shape. Lastly, trim and discard the hard edges. (The sides get crisp as it is against the pan.) I shared the results with many different people and they all said it was the best they ever had. Thank you Dewny!

This was the recipe I've been hoping to find. I didn't want a butter mochi, this one is more like a traditional pounded mochi in flavor. Does anyone know though, if I could cut down the sugar a teeny bit? I made it for Japanese cultural week at preschool, and both kids and adults loved it...not everyone, of course. It's a little new and unusual for some folks. Has anyone tried substituting fruit juice for the water? This recipe was simple and turned out easier and better than I expected. Thanks so much for sharing!!!

I grew up in Hawaii and moved to the mainland recently. I was so bummed that I wasn't able to buy mochi in the grocery store anymore. All I had was a glass 9x13 dish and it still came out alright. I didn't want to bother with the potato starch so I just cut what i needed and left the rest whole for later. Thank you so much for this recipe! I made it last night and everyone loved it. I will definitely be making it in the future.

Really easy to make (although my mochiko flour got clumpy with liquid so I had to declump them with my hands) and very tasty!

It was absouletly amazing!! however, I would add maybe pepermint extract or another kind of extract as well to add a bit of zest.

Very good. We halved the recipe, cooked it for 50 minutes. Came out fine. Coated with tapioca starch/flour.

This mochi recipe is a cinch to make, but the results are not very appetizing. The coconut taste coupled with the sweetness of the mochi made it very cloying to me. I couldn't eat more than one.

I enjoyed this recipe, but all 4 of the people I had over for dinner weren't at all thrilled with it.

I made this recipe numerous times. The first two times the center took forever to bake, but the third time I raised the foil in the middle and it baked great. The sides always seemed to overbake, but overall it was yummy.

THIS IS A VERY GOOD RECIPE AND VERY EASY. I live in Hawaii and making mochi is very common. My first time making mochi was with this recipe a few months ago. When i took my first batch i made to work, many people said this was the best tasting mochi they have ever tried, even those who make mochi often. THANKS FOR THE RECIPE DEWNY!

We enjoyed this quite a bit; couldn't find potato starch to roll the gel sweet in; used tapioca starch instead with great results. (Tried powdered sugar, but it threw off the flavor.) Next time we are going to try Mango juice instead of coconut milk, and I bet we like that too! Thank You for the recipe!

this came out perfect! be patient and let it cool before cutting it into pieces..otherwise they come out shapeless.