Mochi    Ingredients A     1 Pk. Sweet Rice Flour (1 lb.) 2   Cups  Sugar        Ingredients B   1 Can Coconut Milk (13 oz) 2 Cups Water 2-4   Drops  Food coloring (depending on your desire)        Ingredients C   ⅓-½ Cup Potato Starch for dusting           For Single-Colored Mochi: Preheat oven 350°F. Spray 13” x 9” pan with Pam non-stick spray cooking oil. Using a mixer and beat all Ingredients A & B together until well mixed. Pour mixture into pan. Cover with foil. Bake 1 hour.  Remove from oven. Drape with clean towel or paper towel to set over night. Next day or when it is completely cooled, cut into desired size pieces (dust the knife with potato starch for easier cutting). Dust each mochi pieces with potato starch.      For Tri-Colored Mochi: Follow step 1 & 2 from above. On Step 3, hold the food coloring from the mixture. Divide the mixture into 3 equal parts in 3 separate bowls. Choose the 3 desired colors, 1-2 drop of each color in each bowl. Pour in first color, cover with foil and bake for 15-18 minutes. Remove from oven and pour second layer onto the first layer gently, cover with foil again, and bake another 20 minutes. Remove from oven and pour in third layer, cover with foil, and bake 30 more minutes. Continue with Steps 5 and 6 from above.