|Nutritional Guidelines (per serving)|
|Servings: 40 to 60|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 0g||1%|
|Total Sugars 7g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In Japanese cuisine, there are many types of desserts made of rice. A favorite, especially among children, is chi chi dango (sometimes spelled as chichi dango), a bite-sized mochi (rice cake) dessert that is pillowy soft and sweetened with sugar and coconut milk then baked in the oven. This dessert, which originated in Japan, is quite popular in Hawaii and can be found pre-made at select Japanese grocery stores.
Chi chi dango is often enjoyed on Japanese holidays that celebrate children, such as Hinamatsuri (Girls’ Day) or Kodomo No Hi (Children’s or Boys’ Day). However, the dessert is versatile and is often a hit at parties and potlucks regardless of the occasion.
Best eaten on the same day or next. Keeps for 1 day in an airtight container in a cool location. May be stored in the fridge for 3 to 5 days and microwaved for 10 seconds to soften the mochi.
16 ounces mochiko (sweet rice flour)
1 1/2 to 2 cups sugar
1 teaspoon baking powder
1 (15-ounce) can coconut milk
1 cup water
1 teaspoon pure vanilla extract
4 to 6 drops red food coloring
1/2 cup potato or corn starch
Gather the ingredients.
Preheat oven to 350 F. In a mixing bowl, sift dry ingredients: mochiko, sugar, and baking powder. Set aside.
In a separate large bowl, combine wet ingredients: whisk together coconut milk and water. Add vanilla and mix well.
Using a hand mixer, slowly add dry ingredients a little bit at a time to wet ingredients, and mix until well blended.
Add a couple of drops of food coloring to batter, and mix well, until the desired color is achieved.
Grease a 9 x 13-inch glass baking dish with canola spray, then pour mixture into dish.
Cover pan with foil, sealing completely.
Bake for 1 hour. The edges of the dish might appear slightly hard and over-baked, while center of the dish will appear moist, but should be solid and sticky.
Remove foil, and allow mochi to cool completely.
Dust a clean flat surface, such as a cutting board, with potato starch. Using a knife, cut the edges away from the pan if it hasn’t separated from the dish during baking. Turn the baking dish out onto the surface. You might need to use a metal spatula to scrape the mochi out.
Using a knife also coated with starch, cut mochi into small, bite-sized cubes. (You may also cut mochi straight from baking dish, but we've found that the mochi pieces can tend to stick together.)
Roll bite-sized pieces of mochi in potato starch, and dust off excess before serving.
- Use a plastic knife to cut the mochi into squares. The mochi is very sticky, and it is less likely to stick to the plastic knife versus a metal knife, making the process much easier.