Chi Chi Dango
1 pound mochiko (16 oz box)
2 cups sugar
1 teaspoon baking powder
1 can coconut milk (12 oz)
1 3/4 cups water
1 teaspoon vanilla
red food coloring (or color of choice)
katakuriko (potato starch), for dusting
Combine mochiko, sugar, and baking powder. In a separate bowl, blend coconut milk, water, and vanilla. Gradually incorporate wet ingredients into the dry, mixing well.
For one-color mochi, bake entire mixture for one hour at 350 degrees. You may substitute mochiko, cornstarch, or kinako (soy bean flour) for katakuriko.
To add the festive cherry blossom, reserve a small portion of the batter and bake separately in a greased, shallow pan until set. After cooling, use a vegetable or cookie cutter to cut out shapes from the mochi, and simply place on top of the layered chi chi dango.
Chi chi dango is a sweet rice flour dessert, popular in Japan and Hawaii and often eaten in celebration of girl's or boy's day. The texture of this type of mochi is soft and slightly chewy.
9.0 x 13 pan, about 48 bite-size pieces
Monday, November 30, 2009 - 1:45pm
May 8, 2009
These are delicious! Thanks for sharing Karlyn!
May 8, 2009
YES- thank you!!!
March 3, 2011
so yummy - highly recommend it! :D
August 19, 2011
These look and sound delicious! Will have to make them sometime soon.
July 6, 2013
Grease the pan with what? Potato starch, Veg oil, butter?