Chi Chi Dango

Chi chi dango, a mochiko dessert confection, is a soft, chewy Japanese treat that is very similar in taste to mochi. It's traditionally served at Girl's Day or Boy's Day celebrations. It makes a great snack for picnics or parties. This recipe is easy to make, but don't double the directions — follow them exactly as written.


Recipes · Cuisine · Asian · Japanese


Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 45 mins
Additional Time: 30 mins
Servings: 36
Yield: 36 squares

Ingredients

Ingredients List

  • cooking spray

  • 1 pound mochiko (glutinous rice flour)

  • 2 ½ cups white sugar

  • 1 teaspoon baking powder

  • 2 cups water

  • 1 (14 ounce) can coconut milk

  • 1 teaspoon vanilla extract

  • ¼ teaspoon red food color

  • ¼ cup potato starch, or as needed


Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan with cooking spray.

  2. Whisk mochiko, sugar, and baking powder together in a bowl.

  3. Combine water, coconut milk, vanilla, and food coloring in a medium bowl. Blend in dry ingredients, then pour into the prepared pan. Cover with foil.

  4. Bake in the preheated oven for 1 hour. Remove from the oven and let cool completely, 30 minutes to 1 hour.

  5. Dust a work surface with potato starch. Invert the pan onto the work surface. Use a plastic knife to cut into 36 squares.

Tips

The dango mochiko can be sticky to cut. They won't stick as much if you use a plastic knife.


Nutrition Facts (per serving)

Nutrition Facts
125 Calories
3g Fat
25g Carbs
1g Protein


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