Coconut Rose Mochi Chi Chi Dango Recipes

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.

COCONUT ROSE MOCHI (CHI CHI DANGO)

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.

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.

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.