CHI CHI DANGO - Japanese dessert
Jo Anne Sugimoto
Chi Chi Dango is so esthetically pleasing to the eye because of the pastel coloring that you can put into the batter, you can make it in pastel shades or more dynamic colors. All you do is use more food coloring for more intensity, the given is for pastel shades. The pink and light green shades are the more popularly used colors.
The name Chi Chi Dango literally means milk dumpling. It is soft, sweet and chewy, it's almost like "comfort food" dessert. It's one of those things that you cannot eat just one.
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- 1 box
- mochiko - (16 oz.)
- 2 1/2 c
- granulated sugar
- 1 tsp
- baking powder
- 1 can(s)
- coconut milk (12 oz.)
- 2 c
- 2 tsp
- vanilla extract
- red and green food coloring
KATAKURIKO - POTATO STARCH OR
KINAKO - ROASTED SOYBEAN FLOUR
IF YOU CANNOT FIND KATAKURIKO OR
KINAKO - USE THE MOCHIKO FLOUR OR
CORNSTARCH FOR DUSTING. ANOTHER
MEMBER SUGGESTED MAYBE TO USE
1Combine mochiko, sugar, baking powder.
2Blend coconut milk, water, vanilla extract to the dry ingredients.
3Add a few drops of red or green food coloring, or whatever color you want to make it. Mix well, so there are no streaks or dots of food color.
4Spray 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.
5Remove from the oven and take off the foil to cool. Cut the mochiko with a plastic knife. Cut them into small pieces approximately 1 x 1 1/2 inches.
6In a plastic zip-lock bag pour in katakuriko or kinako, add cut pieces of chi chi dango a little at a time, so the pieces will not stick together. Lightly shake them off and place on a serving platter.
7If you cannot find katakuriko or kinako, you can roll the Chi Chi Dango in cornstarch.