2 cups mochiko (sweet rice flour)
2-1/3 cups sugar
2 cups water
1-1/2 teaspoons flavored extract, such as cinnamon or lemon (see note)
3 or 4 drops food coloring
Katakuriko (potato starch flour) to coat mochi

Combine all ingredients except katakuriko; mix well. Pour mixture into 3-quart microwaveable pan, sprayed with Pam for 5 seconds. Cover and microwave 10 to 12 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; otherwise, liquid will harden katakuriko.

Turn cooked mochi onto a large platter or a wood cutting board dusted well with katakuriko. Dust mochi with more katakuriko.

Use a nonserrated plastic knife (those from McDonald's work well) to cut mochi into bite-size pieces. Coat all sides with katakuriko. Makes 40 pieces.

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. Or freeze in an airtight container.

Note: For pina colada-flavored mochi, add 1 teaspoon EACH coconut and pineapple extracts.

Cooking times may vary with differing cookware and microwave ovens.