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Chichi Dango is a type of mochi that is flavored with coconut milk and sugar. It’s slightly sweet, soft and chewy and is a popular snack/dessert in Hawai’i.
This type of mochi is originally from Japan, but is loved by everyone in Hawai’i. It’s sold in specialty shops and grocery stores, but is also commonly made at home.
Chichi dango is especially popular during New Year’s and Girl’s Day (Hinamatsuri) and is thought to bring good luck. It’s usually colored pink or white, which are lucky colors in Japanese culture. Here’s a good article about the tradition of mochi in Hawai’i.
How is chichi dango different from traditional mochi?
Traditional mochi is made by pounding mochigome (glutinous rice) into a paste. It is sometimes sweetened and filled, and other times unsweetened and eaten in savory dishes.
Chichi dango (“dango” meaning dumpling) is made with mochiko (glutinous rice flour) instead. It is also flavored with coconut milk and sweetened.
What is mochiko?
Mochiko is a Japanese rice flour made from mochigome rice. It is sometimes referred to as sweet, glutenous rice flour, but it’s gluten free.
You can find it at most Asian stores, or your can buy it online here.
Are all coconut milks the same?
No, not all coconut milk is created equal! Depending on the brand, the ratio of coconut milk to water will vary, which affects the flavor, consistency and nutritional value. Some brands only contain coconut milk and water, while others have sweeteners and preservatives added. It is really disappointing to open a can (or carton) of coconut milk and have it taste watery and artificial. It can completely ruin the flavor of your dish.
I recommend using Aroy-D brand (from Thailand), which can be found at any Asian store. You can also buy it online here. It is contains 60% coconut milk and water, and that’s it. It is delicious and creamy, and tastes very natural.
How do you make chichi dango?
Ingredients:
- 1 box (1 lb) of mochiko
- 2 1/2 cups of sugar
- 1 teaspoon of baking powder
- 2 cups of water
- 1 teaspoon of vanilla extract
- 1 (14 oz) can of coconut milk
- red food coloring (optional)
- potato starch
- cooking spray
Step 1: Preheat your oven to 350º F and grease a 9″ x 13″ pan with cooking spray.
Step 2: In a medium bowl, mix together the mochiko, sugar and baking powder. Set it aside.
Step 3: In a large bowl, mix together the water, vanilla extract and coconut milk.
Step 4: Add the dry ingredients to the wet ingredients and whisk until smooth. Then, add a few drops of red food coloring and mix. Repeat until you reach your desired color.
Step 5: Pour the batter into the greased pan and cover tightly with foil. Make sure the foil is sealed, as you want it to steam in the pan. Bake for 1 hour. Then remove the foil and let it cool completely.
Step 6: Run a knife around the edge of the pan to release the chichi dango. Then, turn it out onto a work surface dusted with potato starch. Dust the top of the chichi dango with potato starch as well. Be liberal, as this will keep the it from sticking.
Step 7: Cut the chichi dango into bite-sized rectangles. Roll each piece in potato starch, then dust off the excess, and serve. Store the chichi dango in an airtight container at room temperature for up to 3 days. Enjoy!
Try these other mochi recipes!
Chichi Dango
Equipment
Ingredients
- 1 box mochiko 1 lb
- 2 1/2 cups sugar
- 1 teaspoon baking powder
- 2 cups water
- 1 teaspoon vanilla extract
- 1 can coconut milk 14 oz
- red food coloring optional
- potato starch
- cooking spray
Instructions
- Preheat your oven to 350º F and grease a 9″ x 13″ pan with cooking spray.
- In a medium bowl, mix together the mochiko, sugar and baking powder. Set it aside.
- In a large bowl, mix together the water, vanilla extract and coconut milk.
- Add the dry ingredients to the wet ingredients and whisk until smooth. Then, add a few drops of red food coloring and mix. Repeat until you reach your desired color.
- Pour the batter into the greased pan and cover tightly with foil. Make sure the foil is sealed, as you want it to steam in the pan. Bake for 1 hour. Then remove the foil and let it cool completely.
- Run a knife around the edge of the pan to release the chichi dango. Then, turn it out onto a work surface dusted with potato starch. Dust the top of the chichi dango with potato starch as well. Be liberal, as this will keep the it from sticking.
- Cut the chichi dango into bite-sized rectangles. Roll each piece in potato starch, then dust off the excess, and serve. Store the chichi dango in an airtight container at room temperature for up to 3 days. Enjoy!
Notes
- Chichi dango is usually colored white or pink, but you can make it whatever color you want!
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