Chi chi dango / Mochi
Chi chi dango / Mochi

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chi chi dango / mochi. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Chi chi dango / Mochi is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Chi chi dango / Mochi is something that I’ve loved my whole life.

Chi Chi Dango Mochi. this link is to an external site that may or may not meet accessibility guidelines. Chi chi dango is a Japanese dessert of bite-sized mochi (rice cake) that is pillowy soft and sweetened with sugar and coconut milk. Using a plastic knife also coated with starch, cut mochi into small bite-sized cubes.

To begin with this recipe, we have to prepare a few components. You can cook chi chi dango / mochi using 7 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chi chi dango / Mochi:
  1. Prepare 1 Box mochiko (16oz)
  2. Make ready 2 1/2 cups granulated sugar
  3. Prepare 1 tsp baking powder
  4. Take 1 can coconut milk (12oz)
  5. Make ready 2 cup water
  6. Take 2 tsp vanilla extract
  7. Make ready Food coloring (be creative)

They asked me, " why I never made this before!" LOL! my children love mochi! Mochi is a traditional Japanese desert that is made of glutinous rice and often colored to symbolize certain aspects in a person's life or to commemorate The variation I'm posting is called chi chi dango mochi. note: do not deviate from the process of this recipe or else the end result will be messed up. Chi chi dango is a soft, sweet type of dango, a mochiko (sweet rice flour) dessert confection of Japanese origin. It is popular in Hawaii, particularly during Girl's Day celebrations. To change the taste of your mochi, you can add a different extract, like coconut, lemon, rum etc.

Steps to make Chi chi dango / Mochi:
  1. Combine mochiko, baking powder and sugar
  2. Mix coconut milk, water, vanilla extract to the dry ingredients.
  3. Add a few drops food coloring. Mix well, until well blended
  4. Spray a 9 x 13 inch pan with a non-stick spray, pour the batter and cover with foil, bake at 350 degrees for 1 hour.
  5. Remove from the oven and take off the foil to cool. Cut the mochiko with a plastic knife. Cut them into small pieces approximately 1 1/2 inches.
  6. In a plastic zip-lock bag pour in katakuriko, kinako or corn starch, add the cut pieces of chi chi dango a little at a time, (make sure the pieces are cooled). so the pieces will not stick together. Lightly shake them off and place on a serving dish

Pull mochi from sides of pan and turn out onto a board dusted with cornstarch. Chi chi dango was my kind of mochi since it was pure, soft, yummy mochi, and it was perfectly sweet. It wasn't until much, much, much later in life that I Despite the fact that I like plain sweetened mochi, rarely ever would I pick-up Mikawaya chi chi dango mochi, but a while back a dear friend of mine. We love mochi, especially Chi Chi Dango! Marukai's Mochi Micro-Baker makes it fast and easy to make delicious Chi Chi Dango!

So that’s going to wrap this up for this special food chi chi dango / mochi recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!