Chi Chi Dango Recipes
CHI CHI DANGO MOCHI
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.
Provided by dewny (dewny)
Categories World Cuisine Recipes Asian Japanese
Time 1h10m
Yield 36
Number Of Ingredients 8
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.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 29 g, Fat 2.5 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.1 g, Sodium 11.8 mg, Sugar 13.9 g
MICROWAVE CHI CHI DANGO
Super easy chi chi dango recipe. Mix it all together and put it in the microwave! This is a great recipe to have the kids do and an easy treat!
Provided by Rella On the radio
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 2h5m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 271.2 calories, Carbohydrate 54.8 g, Fat 5.5 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 4.6 g, Sodium 4.1 mg, Sugar 31.5 g
CHI CHI DANGO - JAPANESE DESSERT
Now here is a dessert that has been around our family table forever. I have since been teaching and making this with my first grand daughter for the past 4 years, she is now 8 years old. She just loves this dessert and started asking to help make it when she was 4 years old. Chi Chi Dango is so esthetically pleasing to the eye...
Provided by Jo Anne Sugimoto
Categories Candies
Number Of Ingredients 14
Steps:
- 1. Combine mochiko, sugar, baking powder.
- 2. Blend coconut milk, water, vanilla extract to the dry ingredients.
- 3. Add a few drops of red or green food coloring, or whatever color you want to make it. Mix well, so there are no streaks or dots of food color.
- 4. Spray a 9 x 13 inch pan with a non-stick spray, pour the batter and cover with foil, bake at 350 degrees for 1 hour.
- 5. Remove from the oven and take off the foil to cool. Cut the mochiko with a plastic knife. Cut them into small pieces approximately 1 x 1 1/2 inches.
- 6. In a plastic zip-lock bag pour in katakuriko or kinako, add cut pieces of chi chi dango a little at a time, so the pieces will not stick together. Lightly shake them off and place on a serving platter.
- 7. If you cannot find katakuriko or kinako, you can roll the Chi Chi Dango in cornstarch.
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