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My review
Chi Chi Dango Mochi
dewny
"Soft and chewy Japanese dessert. A tradition of boy's or girl's day. Great for a snack for picnics or parties. This recipe is easy to make, but do not try cheating and double it. The directions should be followed exactly."
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Ingredients
1 h 10 m servings 141 calsOriginal recipe yields 36 servings (1 - 9x13 inch pan)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Whisk together the rice flour, sugar and baking powder; set aside.
- In a medium bowl, mix together the water, vanilla, coconut milk and red food coloring. Blend in the rice flour mixture. Pour into the prepared pan.
- Cover the pan with foil and bake for 1 hour. Allow to cool completely.
- Turn the pan of mochi out onto a clean surface that has been dusted with potato starch. Cut into bite size pieces using a plastic knife. The mochi does not stick as much to plastic knives.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 141 calories; 2.5 g fat; 29 g carbohydrates; 1 g protein; 0 mg cholesterol; 12 mg sodium. Full nutrition
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Reviews
Read all reviews 7485 Ratings
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Most helpful positive review
3/4/2010
HELPFUL Hints...Follow recipe to a "T". After baking for an hour it will not look done (except for an inch around the perimeter). It's OK and really IS done. Leave it overnight loosely covere...
Most helpful critical review
12/21/2010
I attempted making this. I followed the recipe to a T! But I think an hour was way too long on my oven at 350. It seems a bit over cooked and doesn't have the texture that store bought mochi has...
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Newest
3/4/2010
HELPFUL Hints...Follow recipe to a "T". After baking for an hour it will not look done (except for an inch around the perimeter). It's OK and really IS done. Leave it overnight loosely covere...
6/18/2008
This recipe came out terrifically! I live in Hawaii and buying Chi Chi Dango is expensive relative to the ingredients and ease of making. (About a dozen 1.5 inch pieces will sell for $5!) So ...
2/21/2003
this came out perfect! be patient and let it cool before cutting it into pieces..otherwise they come out shapeless.
9/17/2010
It's so good it allows you to play with colors and flavorings! I have tried green tea powder, strawberry, lemon, melon, cinnamon, cappucino, and chocolate flavorings. And all turned out fabulous...
8/22/2008
I'm from Hawaii, moved to California and have been looking for a good mochi recipe. This recipe is perfect. The mochi comes out soft and chewy. I made mine pink. Just be patient and let it cool ...
3/12/2005
I made this recipe numerous times. The first two times the center took forever to bake, but the third time I raised the foil in the middle and it baked great. The sides always seemed to overbak...
3/1/2009
This recipe is terrific! Instead of baking it a 350 degree I bake it at 325 degrees for 1 hour and turn off the oven and left it in for 15 minutes. I also used parchment paper and the edges wer...
11/1/2004
We enjoyed this quite a bit; couldn't find potato starch to roll the gel sweet in; used tapioca starch instead with great results. (Tried powdered sugar, but it threw off the flavor.) Next time ...
3/13/2010
In case anyone can only get a larger than 1 LB box of sweet glutinous rice flour and needs to know how much equals 1 lb: I measured the contents of a 1LB box of Mochiko and it came out to 2 Cup...