Chi chi dango, a mochiko dessert confection, is a soft, chewy Japanese treat that is very similar in taste to mochi. It’s traditionally served at Girl’s Day or Boy’s Day celebrations. It makes a great snack for picnics or parties. This recipe is easy to make, but don’t double the directions — follow them exactly as written.
Chi Chi Dango
Chi chi dango, a mochiko dessert confection, is a soft, chewy Japanese treat that is very similar in taste to mochi. It's traditionally served at Girl's Day or Boy's Day celebrations. It makes a great snack for picnics or parties. This recipe is easy to make, but don't double the directions — follow them exactly as written.
Ingredients
- cooking spray
- 1 pound mochiko (glutinous rice flour)
- 2 ½ cups white sugar
- 1 teaspoon baking powder
- 2 cups water
- 1 (14 ounce) can coconut milk
- 1 teaspoon vanilla extract
- ¼ teaspoon red food color
- ¼ cup potato starch or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan with cooking spray.
- Whisk mochiko, sugar, and baking powder together in a bowl.
- Combine water, coconut milk, vanilla, and food coloring in a medium bowl. Blend in dry ingredients, then pour into the prepared pan. Cover with foil.
- Bake in the preheated oven for 1 hour. Remove from the oven and let cool completely, 30 minutes to 1 hour.
- Dust a work surface with potato starch. Invert the pan onto the work surface. Use a plastic knife to cut into 36 squares.
Notes
The dango mochiko can be sticky to cut. They will stick less if you use a plastic knife.
