Chi Chi Dango Japanese Dessert Recipes

CHI CHI DANGO

Steps:

• Combine all ingredients, beat with mixer (low speed) or wire whip until smooth and all lumps dissolve.
• Add red food coloring to desired tint.
• Generously grease a 9 x 13" pan.
• Pour into pan and bake 1 hour at 325 degrees.
• Turn oven off but let sit another 15 minutes
• Cool.
• Cut into strips, roll in potato starch or cornstarch.
• Cut into small rectangular pieces with saran wrap covered knife for easier cutting.

CHI CHI DANGO

Steps:

• Mix together the dry ingredients by sifting it in a large bowl; mochiko flour, sugar, and baking powder. Set aside.
• Combine water and coconut milk. If the coconut milk is lumpy, try to break it down by thoroughly mixing it. Then add in the vanilla extract.
• Combine the wet ingredients and dry ingredients in a large bowl. Mix it well.
• Preheat the oven to 350°F.

CHI CHI DANGO MOCHI

Steps:

• 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.
• 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.
• Cover the pan with foil and bake for 1 hour. Allow to cool completely.
• 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.