Chi Chi Dango Recipes

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.

CHI CHI DANGO MOCHI

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. In a mixing bowl, sift dry ingredients: mochiko, sugar, and baking powder. Set aside.
• In a separate large bowl, combine wet ingredients: whisk together coconut milk and water. Add vanilla and mix well.
• Using a hand mixer, slowly add dry ingredients a little bit at a time to wet ingredients, and mix until well blended.
• Add a couple of drops of food coloring to batter, and mix well, until the desired color is achieved.
• Grease a 9 x 13-inch glass baking dish with canola spray, then pour mixture into dish.
• Cover pan with foil, sealing completely.
• Bake for 1 hour. The edges of the dish might appear slightly hard and over-baked, while center of the dish will appear moist, but should be solid and sticky.
• Remove foil, and allow mochi to cool completely.
• Dust a clean flat surface, such as a cutting board, with potato starch. Using a knife, cut the edges away from the pan if it hasn't separated from the dish during baking. Turn the baking dish out onto the surface. You might need to use a metal spatula to scrape the mochi out.
• Using a knife also coated with starch, cut mochi into small, bite-sized cubes. (You may also cut mochi straight from baking dish, but we've found that the mochi pieces can tend to stick together.)
• Roll bite-sized pieces of mochi in potato starch, and dust off excess before serving.

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.

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.