Time
0 min
Serving
36 persons
Calories
125
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.
Ingredients
- cooking spray:
- mochiko (glutinous rice flour): 1 pound
- ½ cups white sugar: 2 piece
- baking powder: 1 tsp
- water: 2 cups
- coconut milk: 1 can (14 ounce can)
- vanilla extract: 1 tsp
- red food color: 0.25 tsp
- potato starch: 0.25 cup (or as needed)
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan with cooking spray.
-
Whisk mochiko, sugar, and baking powder together in a bowl.
-
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.
-
Bake in the preheated oven for 1 hour. Remove from the oven and let cool completely, 30 minutes to 1 hour.
-
Dust a work surface with potato starch. Invert the pan onto the work surface. Use a plastic knife to cut into 36 squares.
