chichi dango (hawaii)

How To Make chichi dango (hawaii)

• Step 1
  Preheat oven to 350. In a mixing bowl, sift dry ingredients: mochiko, sugar and baking powder, and set aside.
• Step 2
  In another mixing bowl, whisk coconut milk and water. Add vanilla and mix well. Using a hand mixer, slowly add dry ingredients a little bit at a time and mix until well blended.
• Step 3
  Add couple drops of red or green food coloring to the batter and mix well. Pour the mixture in a greased 9 x 13 inch baking pan. Cover the pan with foil, sealing it completely. Bake at 350 degrees for 1 hour.
• Step 4
  Allow the mochi to cool completely.
• Step 5
  Dust a clean flat surface with some potato starch. Turn the pan of mochi out onto the surface and using a plastic knife, cut mochi into small cubes. You may also cut mochi straight from the pan, but the mochi pieces tend to stick together more easily in the pan. Roll bite-sized pieces of mochi in potato starch and dust off excess before serving.
• Step 6
  Best eaten within the day. Keeps for 1 to 2 days in an airtight container in a cool location.
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