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
COCONUT ROSE MOCHI (CHI CHI DANGO)
This coconut rose mochi is perfect for Hinamatsuri or Valentines Day. It's adapted from a microwave mochi recipe from our family friend, Donna Won.
Provided by Mochi Mommy
Time 1h25m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F
- Grease a 9x13" pan REALLY WELL. REALLY REALLY WELL. Mochi will stick to any ungreased spots.
- Mix mochiko, sugar, coconut milk, and water. Make sure to scrape the bottom of the bowl as mochiko can clump and fall to the bottom.
- Split the batter in half. Add coconut extract to one half.
- Pour coconut batter into pan and bake for 10-15 minutes or until just set.
- Meanwhile, add rose water and food coloring to the other half.
- When coconut batter is just set, pour rose batter on top.
- Cover pan TIGHTLY with aluminum foil. If too much steam escapes during baking the mochi will dry out. Bake for one hour. The edges of the mochi may be a little dried out but the center should be moist and squishy.
- Remove foil and let cool completely.
- Turn mochi out onto a board dusted with potato starch. Trim off the ends with a pizza cutter. You can discard these if they are too dried out to eat.
- Cut the remaining mochi into strips and then rectangles. I made mine about .5 x 1 inch long, but you can make them as big or small as you like. Mochi is typically easier to eat in small bites because of how dense and chewy it is.
- Toss in potato starch as needed to keep from sticking. Keep mochi in an airtight container at room temperature.
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