Chi Chi Dango Food

CHI CHI DANGO MOCHI

Steps:

• 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.

CHI CHI DANGO - JAPANESE DESSERT

Steps:

• 1. Combine mochiko, sugar, baking powder.
• 2. Blend coconut milk, water, vanilla extract to the dry ingredients.
• 3. Add a few drops of red or green food coloring, or whatever color you want to make it. Mix well, so there are no streaks or dots of food color.
• 4. Spray a 9 x 13 inch pan with a non-stick spray, pour the batter and cover with foil, bake at 350 degrees for 1 hour.
• 5. Remove from the oven and take off the foil to cool. Cut the mochiko with a plastic knife. Cut them into small pieces approximately 1 x 1 1/2 inches.
• 6. In a plastic zip-lock bag pour in katakuriko or kinako, add cut pieces of chi chi dango a little at a time, so the pieces will not stick together. Lightly shake them off and place on a serving platter.
• 7. If you cannot find katakuriko or kinako, you can roll the Chi Chi Dango in cornstarch.

MICROWAVE CHI CHI DANGO

Steps:

• Generously grease a 9x13-inch microwave-safe pan with cooking spray.
• Combine mochiko and sugar in a bowl. Add water, coconut milk, and vanilla; stir everything together until smooth. Pour batter into the prepared pan.
• Microwave on high for 18 minutes until cake is set. If the top center of the cake is still sticky, microwave in increments of 2 minutes until no longer sticky.
• Remove the pan from the microwave and set on a cooling rack. Cool for about 90 minutes.
• Cut cake into 16 pieces and roll in potato starch or kinako.

COCONUT ROSE MOCHI (CHI CHI DANGO)

Steps:

• Preheat oven to 350 degrees F
• Grease a 9x13" pan REALLY WELL. REALLY REALLY WELL. Mochi will stick to any ungreased spots.
• Mix mochiko, sugar, coconut milk, and water. Make sure to scrape the bottom of the bowl as mochiko can clump and fall to the bottom.
• Split the batter in half. Add coconut extract to one half.
• Pour coconut batter into pan and bake for 10-15 minutes or until just set.
• Meanwhile, add rose water and food coloring to the other half.
• When coconut batter is just set, pour rose batter on top.
• Cover pan TIGHTLY with aluminum foil. If too much steam escapes during baking the mochi will dry out. Bake for one hour. The edges of the mochi may be a little dried out but the center should be moist and squishy.
• Remove foil and let cool completely.
• Turn mochi out onto a board dusted with potato starch. Trim off the ends with a pizza cutter. You can discard these if they are too dried out to eat.
• Cut the remaining mochi into strips and then rectangles. I made mine about .5 x 1 inch long, but you can make them as big or small as you like. Mochi is typically easier to eat in small bites because of how dense and chewy it is.
• Toss in potato starch as needed to keep from sticking. Keep mochi in an airtight container at room temperature.

CHI CHI DANGO MOCHI

Steps:

• 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.

CHI CHI DANGO (MOCHI)

Steps:

• Preheat oven to 350 degrees F and grease an 8x8 baking dish. A glass dish is recommended to prevent the most sticking.
• Mix mochiko, sugar, coconut milk, water, and food coloring until fully incorporated.
• Pour into the baking dish and cover tightly with aluminum foil.
• Bake 45-55 minutes or until mochi is cooked all the way through. See notes for microwave cooking instructions.
• Let mochi cool. When mochi is completely cooled, dust with potato starch to prevent sticking and slice into rectangles using a pizza cutter or plastic knife, continuing to add more potato starch as needed. Chi chi dango will keep sealed at room temperature for a few days.

CHI CHI DANGO

Steps:

• Combine all ingredients, beat with mixer (low speed) or wire whip until smooth and all lumps dissolve.
• Add red food coloring to desired tint.
• Generously grease a 9 x 13" pan.
• Pour into pan and bake 1 hour at 325 degrees.
• Turn oven off but let sit another 15 minutes
• Cool.
• Cut into strips, roll in potato starch or cornstarch.
• Cut into small rectangular pieces with saran wrap covered knife for easier cutting.