Chi Chi Dango Mochi Recipes

COCONUT ROSE MOCHI (CHI CHI DANGO)

Steps:

• Preheat oven to 350 degrees F
• Grease a 9x13" pan REALLY WELL. REALLY REALLY WELL. Mochi will stick to any ungreased spots.
• Mix mochiko, sugar, coconut milk, and water. Make sure to scrape the bottom of the bowl as mochiko can clump and fall to the bottom.
• Split the batter in half. Add coconut extract to one half.
• Pour coconut batter into pan and bake for 10-15 minutes or until just set.
• Meanwhile, add rose water and food coloring to the other half.
• When coconut batter is just set, pour rose batter on top.
• Cover pan TIGHTLY with aluminum foil. If too much steam escapes during baking the mochi will dry out. Bake for one hour. The edges of the mochi may be a little dried out but the center should be moist and squishy.
• Remove foil and let cool completely.
• Turn mochi out onto a board dusted with potato starch. Trim off the ends with a pizza cutter. You can discard these if they are too dried out to eat.
• Cut the remaining mochi into strips and then rectangles. I made mine about .5 x 1 inch long, but you can make them as big or small as you like. Mochi is typically easier to eat in small bites because of how dense and chewy it is.
• Toss in potato starch as needed to keep from sticking. Keep mochi in an airtight container at room temperature.

CHI CHI DANGO MOCHI

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.

CHI CHI DANGO MOCHI

Steps:

• 1. Combine mochiko, sugar, and baking powder. In a separate bowl, blend coconut milk, water, and vanilla. Gradually add wet ingredients into the dry mix, mixing well.
• 2. Remove half of mixture, adding 2 drops of food coloring. Pour colored mixture into a greased 9 x 13 pan. Cover tightly with foil and bake for 20 minutes at 350 degrees.
• 3. Pour remaining mixture over the colored layer. Cover and bake 30 minutes or until set.
• 4. Let cool completely, before cutting into bite-size strips with a plastic knife or pizza cutter. Lightly dust the pieces with katakuriko or cornstarch. (i used a baster brush)

CHI CHI DANGO MOCHI

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.

CHI CHI DANGO MOCHI

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. In a mixing bowl, sift dry ingredients: mochiko, sugar, and baking powder. Set aside.
• In a separate large bowl, combine wet ingredients: whisk together coconut milk and water. Add vanilla and mix well.
• Using a hand mixer, slowly add dry ingredients a little bit at a time to wet ingredients, and mix until well blended.
• Add a couple of drops of food coloring to batter, and mix well, until the desired color is achieved.
• Grease a 9 x 13-inch glass baking dish with canola spray, then pour mixture into dish.
• Cover pan with foil, sealing completely.
• Bake for 1 hour. The edges of the dish might appear slightly hard and over-baked, while center of the dish will appear moist, but should be solid and sticky.
• Remove foil, and allow mochi to cool completely.
• Dust a clean flat surface, such as a cutting board, with potato starch. Using a knife, cut the edges away from the pan if it hasn't separated from the dish during baking. Turn the baking dish out onto the surface. You might need to use a metal spatula to scrape the mochi out.
• Using a knife also coated with starch, cut mochi into small, bite-sized cubes. (You may also cut mochi straight from baking dish, but we've found that the mochi pieces can tend to stick together.)
• Roll bite-sized pieces of mochi in potato starch, and dust off excess before serving.