Chi Chi Dango Mochi

Chi Chi Dango Mochi

69
dewny 3

"Soft and chewy Japanese dessert. A tradition of boy's or girl's day. Great for a snack for picnics or parties. This recipe is easy to make, but do not try cheating and double it. The directions should be followed exactly."

Ingredients

1 h 10 m servings 141 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 12 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Whisk together the rice flour, sugar and baking powder; set aside.
  2. In a medium bowl, mix together the water, vanilla, coconut milk and red food coloring. Blend in the rice flour mixture. Pour into the prepared pan.
  3. Cover the pan with foil and bake for 1 hour. Allow to cool completely.
  4. Turn the pan of mochi out onto a clean surface that has been dusted with potato starch. Cut into bite size pieces using a plastic knife. The mochi does not stick as much to plastic knives.
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Reviews

69
  1. 80 Ratings

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HELPFUL Hints...Follow recipe to a "T". After baking for an hour it will not look done (except for an inch around the perimeter). It's OK and really IS done. Leave it overnight loosely covere...

This recipe came out terrifically! I live in Hawaii and buying Chi Chi Dango is expensive relative to the ingredients and ease of making. (About a dozen 1.5 inch pieces will sell for $5!) So ...

this came out perfect! be patient and let it cool before cutting it into pieces..otherwise they come out shapeless.