• Mix mochiko, sugar, jello, coconut milk, water, and food dye (if using) in a large mixing bowl.
• Pour mochi batter into a greased microwaveable bundt pan or 8x8" square dish.

For Microwave

• Cover with plastic wrap or another microwave safe dish. If using a bundt pan, microwave 6-8 minutes. If using a square dish, microwave 8-9 or until the center is no longer liquid.

For Oven

• Cover baking dish tightly with aluminum foil and bake at 350 degrees F for 45-55 minutes, or until center is solid and mochi turns slightly translucent.

After Cooking

• Let mochi cool enough to handle and remove from dish onto a surface dusted with katakuriko. Using a pizza cutter or plastic knife, cut into small rectangles, dusting with katakuriko as needed to keep mochi from sticking.
• Leftover mochi can be kept in an airtight container at room temperature for 1-2 days.