Nisshodo Chi Chi Dango Recipes

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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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