Chi Chi Dango Mochi Recipes

CHI CHI DANGO MOCHI

Steps:

• 1. Combine mochiko, sugar, and baking powder. In a separate bowl, blend coconut milk, water, and vanilla. Gradually add wet ingredients into the dry mix, mixing well.
• 2. Remove half of mixture, adding 2 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.
• 3. Pour remaining mixture over the colored layer. Cover and bake 30 minutes or until set.
• 4. Let cool completely, before cutting into bite-size strips with a plastic knife or pizza cutter. Lightly dust the pieces with katakuriko or cornstarch. (i used a baster brush)

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.

MICROWAVE CHI CHI DANGO

Steps:

• Generously grease a 9x13-inch microwave-safe pan with cooking spray.
• Combine mochiko and sugar in a bowl. Add water, coconut milk, and vanilla; stir everything together until smooth. Pour batter into the prepared pan.
• Microwave on high for 18 minutes until cake is set. If the top center of the cake is still sticky, microwave in increments of 2 minutes until no longer sticky.
• Remove the pan from the microwave and set on a cooling rack. Cool for about 90 minutes.
• Cut cake into 16 pieces and roll in potato starch or kinako.