Thick Three Layer Chichi Dango
2 lbs mochiko
4 c sugar
4 c water
2 cans (13.5 oz each) coconut milk
Preheat oven to 350 degrees. Grease a 9 x 13" pan. Combine mochiko, sugar, water, and coconut milk with a whisk. Remove 4 cups of batter and tint with food coloring (or don't tint if you want an all-white layer). Bake for 15 minutes. While first layer is baking, remove 4 cups of batter and set aside. To remaining batter, add food coloring if desired (or don't add if you want an all-white layer). Pour over 1st layer and bake 25 minutes. Add food coloring to batter set aside (or don't add if you want an all-white layer). Pour over 2nd layer. Cover pan tightly with foil and bake for 1 hour. Remove foil immediately. Cool completely before slicing with plastic or teflon knife.