|Nutrition Facts (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.
“Chi Chi Dango Mochi is a dessert made with sweet rice flour, coconut milk, and sugar. It’s easy to make and has the added benefit of being both vegan and gluten free. It would be a fun treat to make with kids.” —Joan Velush
16 ounces mochiko (sweet rice flour)
1 3/4 to 2 cups granulated sugar, as desired
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, more as needed
Steps to Make It
Gather the ingredients.
Position a rack in the center of the oven and heat to 350 F. In a large bowl, sift the mochiko, sugar, and baking powder. Set aside.
In a separate large bowl, whisk together the coconut milk and water. Add vanilla and mix well.
Using a hand mixer, slowly add dry ingredients a bit at a time to the wet ingredients, mixing until well blended.
Add a couple of drops of food coloring at a time to the batter, and mix. Add more food coloring and continue to mix until the desired color is achieved.
Grease a 9 x 13-inch glass baking dish with cooing spray, then pour mixture into dish.
Cover pan with foil, sealing completely.
Bake until the mixture is solid but still sticky in the center. The edges of the dish might appear slightly hard and over-baked, while center of the dish will appear moist, about 1 hour.
Remove foil, and allow mochi to cool completely.
Dust a clean flat surface, such as a cutting board, with the 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, about 1-inch x 2-inches (you may also cut mochi straight from the baking dish, but we've found that the mochi pieces 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.