Chi Chi Dango Mochi 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 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.