CHI CHI DANGO - Japanese dessert

Recipe Rating:
 1 Rating
Serves: a gathering of people

Ingredients

1 box mochiko - (16 oz.)
2 1/2 c granulated sugar
1 tsp baking powder
1 can(s) coconut milk (12 oz.)
2 c water
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
POWDERED SUGAR.

The Cook

Jo Anne Sugimoto Recipe
x3
Well Seasoned
Kaneohe, HI (pop. 52,756)
sugarnspicetedibears
Member Since Oct 2010
Jo Anne's notes for this recipe:
Now here is a dessert that has been around our family table forever. I have since been teaching and making this with my first grand daughter for the past 4 years, she is now 8 years old. She just loves this dessert and started asking to help make it when she was 4 years old.
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.
Make it Your Way...

Personalize This

Directions

1
Combine mochiko, sugar, baking powder.
2
Blend coconut milk, water, vanilla extract to the dry ingredients.
3
Add 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.
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 x 1 1/2 inches.
6
In 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.
7
If you cannot find katakuriko or kinako, you can roll the Chi Chi Dango in cornstarch.

About this Recipe

Comments

1-5 of 20 comments

Showing OLDEST First
(Switch to Newest First)
user Patsy Weaver loveisalive65 - Nov 8, 2010
Looks wonderful. Would love to try it but what is mochiko?
user Jo Anne Sugimoto sugarnspicetedibears - Nov 8, 2010
Hi Patsy,
Thank you for your question. I keep forgetting to explain. Mochiko is a glutinous japanese rice flour. You might want to check in the asian section of your grocer. Have a great day! Aloha, Jo
user Patsy Weaver loveisalive65 - Nov 8, 2010
Thank you. Do you know if Mochiko is gluten free?
user Jo Anne Sugimoto sugarnspicetedibears - Nov 8, 2010
Aloha Patsy,
Thank you for your question. I've just had a discussion about this with another member. It is very interesting this topic about gluten-free and celiac disease. I've been doing some research and reading online. The answer to your question is yes, Mochiko is a japanese sweet rice flour. It is used in many of our dishes, it is also used for coating stuffs for frying, dusting and other cooking uses just as you would use regular flour. With certain dessert you can even swap out the flour for mochiko rice flour. I hope that this information is helpful for you. Have a great day! Mahalo and Aloha, Jo Anne

footer
Gift Membership