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)


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.
Remove half of mixture, adding 2-3 drops of food coloring. Pour colored mixture into a greased 9 x 13 pan. Cover tightly with foil and bake for 20 minutes at 350 degrees.
Pour remaining mixture over the colored layer. Cover and bake 30 minutes or until set.
Let cool completely (preferably overnight), before cutting into bite-size pieces with a plastic knife. Lightly dust the pieces with katakuriko.
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.




Melissa Peterman's picture


These are delicious! Thanks for sharing Karlyn!

Helen Pitlick's picture

YES- thank you!!!

Eunyoung Choe's picture

so yummy - highly recommend it! :D

Tamiko's picture

These look and sound delicious! Will have to make them sometime soon.

Chrissy's picture

Grease the pan with what? Potato starch, Veg oil, butter?


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


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