Chichi Dango
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.
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Servings: 1 pan
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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