Plain Mochi

Directions

1. 1
   ["Preheat oven to 275\u00b0 F. Line a 9- by 13-inch glass baking dish with parchment paper. (Note: A 9- by 13-inch dish will yield a thin layer of mochi, only about 1/4-inch thick. For thicker mochi, use a 9- by 9-inch glass dish and bake for longer, about 90 minutes.)", "In a large bowl, whisk together the mochiko, sugar, and baking powder. In a separate bowl, whisk together the water and coconut milk. (Note: Be sure to use full-fat coconut milk. You can usually find it in cans, and it should be quite thick.) 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 over-mixing the ingredients, since mochi is dense and chewy to begin with. So whisk away! Some recipes even call for mixing all the ingredients, dry and wet, in a food processor all at once, and call it a day.", "Pour the mixture into your lined baking dish. Cover with foil and bake for 60 minutes. The mochi is done when it is soft and gelatinous but holds its shape when touched. (NOTE: A few people have reported that their mochi did not set. A few notes on softer mochi -- using low-fat coconut milk may result in a softer consistency. You may also want to check your oven to make sure it's at the right temperature. Also, if you want extra insurance, you can add another 1/4 cup mochiko flour to the dry ingredients, which should result in significantly firmer mochi, but in my opinion, is a bit more \"floury\"" or \""pasty\"" in flavor. If you've already baked it for an hour and it doesn't appear to be set