Chi Chi Dango Mochi

By
Judy Ung
Judy Ung
Food writer, recipe developer, and blogger who has published hundreds of Japanese home-cooking recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 04/19/23
Tested by Joan Velush
Chi Chi Dango Mochi

The Spruce / Bahareh Niati

Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 40 to 60 servings
Yield: 40 pieces
Nutrition Facts (per serving)
73 Calories
2g Fat
14g Carbs
1g Protein
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Nutrition Facts
Servings: 40 to 60
Amount per serving
Calories 73
% Daily Value*
Total Fat 2g 2%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 10mg 0%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 1%
Total Sugars 7g
Protein 1g
Vitamin C 0mg 1%
Calcium 8mg 1%
Iron 0mg 2%
Potassium 38mg 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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Chi Chi Dango Mochi
A Note From Our Recipe Tester

Ingredients

  • 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

  • Cooking spray

  • 1/2 cup potato or corn starch, more as needed

Steps to Make It

  1. Gather the ingredients.

    Chi Chi Dango Mochi ingredients

    The Spruce / Bahareh Niati

  2. 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.

    mochiko, sugar, and baking powder in a bowl

    The Spruce / Bahareh Niati

  3. In a separate large bowl, whisk together the coconut milk and water. Add vanilla and mix well. 

    combine coconut milk, vanilla and water in a bowl

    The Spruce / Bahareh Niati

  4. Using a hand mixer, slowly add dry ingredients a bit at a time to the wet ingredients, mixing until well blended.

    dry and wet ingredients mixed together in a bowl

    The Spruce / Bahareh Niati

  5. 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.

    food coloring added to the mochiko mixture in the bowl

    The Spruce / Bahareh Niati

  6. Grease a 9 x 13-inch glass baking dish with cooing spray, then pour mixture into dish.

    mochiko mixture in a baking dish

    The Spruce / Bahareh Niati

  7. Cover pan with foil, sealing completely.

    baking dish covered with aluminum foil

    The Spruce / Bahareh Niati

  8. 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.

    mochiko mixture in a baking dish covered with aluminum foil

    The Spruce / Bahareh Niati

  9. Remove foil, and allow mochi to cool completely.

    Chi Chi Dango Mochi in a baking dish

    The Spruce / Bahareh Niati

  10. 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.

    Chi Chi Dango Mochi on top of potato starch

    The Spruce / Bahareh Niati

  11. 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).

    potato starch coated Chi Chi Dango Mochi on a cutting board

    The Spruce / Bahareh Niati

  12. Roll bite-sized pieces of mochi in potato starch, and dust off excess before serving.

    Chi Chi Dango Mochi in a bowl with potato starch

    The Spruce / Bahareh Niati

Tip

  • 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.