Chi Chi Dango Mochi Recipes

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CHI CHI DANGO MOCHI



Chi Chi Dango Mochi image

Chi chi dango is a Japanese dessert of bite-sized mochi (rice cake) that is pillowy soft and sweetened with sugar and coconut milk.

Provided by Judy Ung

Categories     Dessert     Cake

Time 1h15m

Yield 60

Number Of Ingredients 8

1-pound (16-ounce) box of mochiko (sweet rice flour)
1 1/2 cups sugar (up to 2 cups)
1 teaspoon baking powder
1 cup water
1 teaspoon vanilla
1 (15-ounce) can coconut milk
4 to 6 drops red food color (for pink mochi; for another color, substitute with choice)
1/2 cup potato starch (substitute corn starch)

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.

Nutrition Facts : Calories 73 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 10 mg, Sugar 7 g, Fat 2 g, ServingSize 40 to 60 servings, UnsaturatedFat 0 g

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 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     Japanese Recipes

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 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     Japanese Recipes

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 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     Japanese Recipes

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

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