Chi Chi Dango Mochi

    Chi Chi Dango Mochi

    (85)
    7saves
    1hr10min


    80 people made this

    About this recipe: 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
    Serves: 36 

    • 450g mochiko (Japanese glutinous rice flour)
    • 2 1/2 cups (560g) caster sugar
    • 1 teaspoon baking powder
    • 2 cups (500ml) water
    • 1 teaspoon vanilla extract
    • 1 (14oz) can coconut milk
    • 1/4 teaspoon red food color
    • 1 1/2 cups potato starch

    Directions
    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Preheat oven to 175 degrees C (350 degrees F). Grease a 24cmx34cm 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.
    See all 12 recipes

    Recently viewed

    Reviews and ratings
    Global ratings:
    (85)

    Reviews in English (84)

    by
    180

    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 covered with foil. Must be completely cool before cutting otherwise you end up with odd shapes. I used the straight edge of my cutting scraper to get even cuts (that you scoop cut veggies etc with). The purpose of the potato starch is to keep the edges from sticking to everything. Go EASY as it masks the flavor of the mochi. I "spank" the excess off so they are very lightly covered. I've baked in both types (metal and glass) and prefer the pyrex as the edges don't get as hard. Plus the edges soften overnight and are fine to keep. I added a picture to show how lightly to coat and how neatly the shape turns out when you wait for it to cool (on the yellow plate). I also grew up in Hawaii and found this to beat out all my Hawaiian recipe books. Thanks for the post Dewny!  -  04 Mar 2010  (Review from Allrecipes US | Canada)

    by
    106

    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 I decided to find a recipe and make it myself. I've made it three times within a week and each time it has come out perfectly. I will share some lessons. For some reason, some stores only have 13.5 oz (not the 14 oz in the recipe) cans of coconut milk. It was not a problem. Also, if you let your kids help you with the potato starch dusting, make sure they go easy. To them it looks like powdered sugar so they think, the more the better. I ended up individually dusting off the excess from each piece. I agree with the previous reviewer to make sure the pan is completely cool before removing so that it keeps its shape. Lastly, trim and discard the hard edges. (The sides get crisp as it is against the pan.) I shared the results with many different people and they all said it was the best they ever had. Thank you Dewny!  -  18 Jun 2008  (Review from Allrecipes US | Canada)

    by
    65

    this came out perfect! be patient and let it cool before cutting it into pieces..otherwise they come out shapeless.  -  21 Feb 2003  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate