CHI CHI DANGO - Japanese dessert
|Serves:||a gathering of people|
|1 box||mochiko - (16 oz.)|
|2 1/2 c||granulated sugar|
|1 tsp||baking powder|
|1 can(s)||coconut milk (12 oz.)|
|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|
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.