Chi Chi Dango Japanese Dessert Recipes

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CHI CHI DANGO MOCHI



Chi Chi Dango Mochi image

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

1 pound mochiko (glutinous rice flour)
2 ½ cups white sugar
1 teaspoon baking powder
2 cups water
1 teaspoon vanilla extract
1 (14 ounce) can coconut milk
¼ teaspoon red food color
1 ½ cups potato starch

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

CHI CHI DANGO



Chi Chi Dango image

A sweet, soft, and chewy Japanese treat with cute colors that range from pink, white, and green.

Provided by Ono Hawaiian Recipes

Categories     Dessert     Snack

Number Of Ingredients 8

3 1/2 cups mochiko flour
2 1/2 cups sugar
1 tsp baking powder
2 cups water
1 can (15 oz) coconut milk
1 tsp vanilla extract
red and green food coloring ((optional))
potato starch (can substitute for cornstarch)

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



Chi Chi Dango image

I love to go through boxes of Chi Chi Dango while I'm in Hawai'i, and I get it at a certain specialty Japanese candy store. I was so pleased to find this recipe online at Aloha World.

Provided by Pikake21

Categories     Candy

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 7

4 cups mochiko sweet rice flour
2 1/2 cups sugar
1/2 teaspoon baking powder
1 (12 ounce) can frozen coconut milk, thawed
2 cups water
red food coloring
cornstarch or potato starch

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.

Nutrition Facts : Calories 834.3, Fat 14.5, SaturatedFat 11.9, Sodium 39.3, Carbohydrate 171.3, Fiber 2.5, Sugar 83.4, Protein 7.3

DANGO (SWEET JAPANESE DUMPLINGS)



Dango (Sweet Japanese Dumplings) image

Dango, my favorite Anime food... Sailor Moon, Clannad, they all have it. I looked around the net and aggregated all the best bits i had tried into this recipe. A lot of it is similar to http://www.recipezaar.com/120390 , but i think this is better from experience. Dango are great for a party at your house, or bringing to peoples houses as a thoughtful gift, but i find they taste all the sweeter when you devour them yourself just after cooking :D Try to get Mochiko, it's the best! Alternatives for Katakuriko are listed in order of preference after it in the ingredients section. All of the ingredients are available at an Asian food store.

Provided by Derry Quinn

Categories     Japanese

Time 1h15m

Yield 6-10 Dango, 4-6 serving(s)

Number Of Ingredients 8

1 1/3 cups mochiko sweet rice flour
3/4 cup warm water
potato starch or cornstarch
3/4-1 cup water
1/2 cup sugar
2 tablespoons soy sauce
1 1/2 tablespoons katakuriko
1 1/2 tablespoons water

Steps:

  • Combine the Mochiko slowly and gradually with the water in the mixing bowl, trying to get a solid-but-squishy dough.
  • Knead the dough well.
  • Make small round dumplings (or Dango) with the dough, roughly 1 inch in diameter at the most.
  • Steam the dango for 10-15 mins in the steamer on medium or high heat, depending on your steamer.
  • When they are done (brownled slightly) take them off and let the cool on a wire rack.
  • Mix the sugar, water (Larger mesurement) and soysauce in the small pan over a medium heat.
  • Combine the Katakuriko with the small tablespoon and a half of water.
  • When the sauce starts to boil, add the mixture in the cup to it, mix and remove from heat.
  • Grill the dango slightly and add the sauce to taste.
  • YUM! Anime-licous!

MICROWAVE CHI CHI DANGO



Microwave Chi Chi Dango image

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

cooking spray
1 pound sweet rice flour (mochiko)
2 ½ cups white sugar
2 cups water
1 (14 ounce) can coconut milk
1 teaspoon vanilla extract
potato starch or kinako for rolling

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



CHI CHI DANGO - Japanese dessert image

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 because of the pastel coloring that you can put into the batter, you can make it in pastel shades or more dynamic colors. All you do is use more food coloring for more intensity, the given is for pastel shades. The pink and light green shades are the more popularly used colors. The name Chi Chi Dango literally means milk dumpling. It is soft, sweet and chewy, it's almost like "comfort food" dessert. It's one of those things that you cannot eat just one.

Provided by Jo Anne Sugimoto @sugarnspicetedibears

Categories     Candies

Number Of Ingredients 14

1 box(es) mochiko - (16 oz.)
2 1/2 cup(s) granulated sugar
1 teaspoon(s) baking powder
1 can(s) coconut milk (12 oz.)
2 cup(s) water
2 teaspoon(s) vanilla extract
- red and green food coloring
KATAKURIKO - POTATO STARCH OR
KINAKO - ROASTED SOYBEAN FLOUR
IF YOU CANNOT FIND KATAKURIKO OR
KINAKO - USE THE MOCHIKO FLOUR OR
CORNSTARCH FOR DUSTING. ANOTHER
MEMBER SUGGESTED MAYBE TO USE
POWDERED SUGAR.

Steps:

  • Combine mochiko, sugar, baking powder.
  • Blend coconut milk, water, vanilla extract to the dry ingredients.
  • 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.
  • 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.
  • 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.
  • 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.
  • If you cannot find katakuriko or kinako, you can roll the Chi Chi Dango in cornstarch.

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