Chi Chi Dango Mochi

Name: Chi Chi Dango Mochi
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 60 servings
Cuisine: Japanese,Hawaiian
Ingredients: 16 ounces mochiko (sweet rice flour); 1 3/4 to 2 cups granulated sugar, as desired; 1 teaspoon baking powder; 1 (15-ounce) can coconut milk; 1 cup water; 1 teaspoon pure vanilla extract; 4 to 6 drops red food coloring; Cooking spray; 1/2 cup potato or corn starch, more as needed

A pillowy Japanese mochi dessert, chi chi dango is a sweet, bite-sized rice cake prepared with sugar and coconut milk.

⭐ 4.2 (72 reviews) Prep: 15 minCook: 60 minTotal: 75 minYields: 60 servings

Category Tags:

Dessert Cake

Cuisine Tags:

Japanese Hawaiian

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Instructions

Preheat the oven to 350°F.
Sift mochiko, sugar, and baking powder into one bowl; in another, whisk coconut milk, water, and vanilla.
Slowly combine dry ingredients with wet using a hand mixer, then mix in food coloring until the desired color is achieved.
Grease a 9x13-inch baking dish, pour in the mixture, and cover tightly with foil.
Bake for about 1 hour until the center is solid but still sticky.
Remove foil and cool completely.
Dust a flat surface with potato starch. Turn the cooled mochi onto the surface, then cut into 1x2-inch cubes with a starch-coated knife.
Roll individual mochi pieces in potato starch, then dust off excess before serving.