Thanks to Emi Maruyama Wong

1 Box of Mochiko

2 1/2 cups of Sugar

1 teaspoon of baking powder

1 can of coconut milk

2 cups of water

1 teaspoon of vanilla

2 drops of red food coloring

and some luck Mix dry ingredients. Then blend in liquids until smooth. Bake @ 375 in greased baking pan with aluminum cover on top for 1 hour. Cut into cubes and dust with corn starch.

Poi Mochi

1 bag poi

2 cups water

2 packages (10 ounces each) mochiko (Asian sweet rice flour)

1-1/2 cups sugar

1 quart canola oil for deep-frying