Chi Chi Dango
Author: 
Recipe type: Dessert
 
Ingredients
  • 1 lb (16 oz) box of mochiko (sweet rice flour)
  • 2 cups sugar (add less if preferred)
  • 1 teaspoon baking powder
  • 1 cup water
  • 1 tsp. vanilla
  • 1 15 oz can coconut milk
  • 3 -5 drops red food coloring, optional (for pink mochi) or substitute with choice of color
  • ½ cup potato starch
Instructions
  1. Preheat oven to 350.
  2. In a mixing bowl, sift dry ingredients: mochiko, sugar and baking powder, and set aside.
  3. In another mixing bowl, whisk coconut mix and water. Add vanilla and mix well. Using a hand mixer, slowly add dry ingredients a little bit at a time and mix until well blended.
  4. Add couple drops of red or green food coloring to the batter and mix well.
  5. Pour the mixture in a greased 9 x 13 inch baking pan.
  6. Cover the pan with foil, sealing it completely.
  7. Bake at 350 degrees for 1 hour.
  8. Allow the mochi to cool completely.
  9. Dust a clean flat surface with some potato starch. Turn the pan of mochi out onto the surface and using a plastic knife, cut mochi into small cubes. You may also cut mochi straight from the pan, but I found that the mochi pieces tend to stick together more easily in the pan.
  10. Roll bite-sized pieces of mochi in potato starch and dust off excess before serving.
  11. Best eaten within the day. Keeps for 1 to 2 days in an airtight container in a cool location.
Notes
Updated May 30, 2014
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2012/10/08/chi-chi-dango-mochi/