2 cups mochiko
2-1/3 cups sugar
1 cup water
1 cup canned coconut milk or undiluted evaporated milk
1-1/2 teaspoons extract, such as almond or white vanilla
3 or 4 drops food coloring, if desired

Combine all ingredients except katakuriko; mix well. Pour mixture into 3-quart microwaveable pan, sprayed with Pam for 5 seconds. Cover and microwave 11 to 14 minutes, or until mochi has a dry surface and transparent appearance.

Remove cover and tilt container to drain excess liquid formed by steam. Use paper towel to absorb as much liquid as possible.

Cool mochi completely and store in a loose-lidded container for 2 or 3 days in warm weather, and up to 5 days in cool weather.

Cooking times may vary with differing cookware and microwave ovens.