CHI CHI DANGO - Japanese dessert

1
Jo Anne Sugimoto

By
@sugarnspicetedibears

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.

Rating:

★★★★★ 1 vote

Comments:
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.

How to Make CHI CHI DANGO - Japanese dessert

Step-by-Step

  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.

Printable Recipe Card

About CHI CHI DANGO - Japanese dessert

Course/Dish: Candies



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