Coconut Rose Mochi 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.

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

Steps:

• Mix together the dry ingredients by sifting it in a large bowl; mochiko flour, sugar, and baking powder. Set aside.
• Combine water and coconut milk. If the coconut milk is lumpy, try to break it down by thoroughly mixing it. Then add in the vanilla extract.
• Combine the wet ingredients and dry ingredients in a large bowl. Mix it well.
• Preheat the oven to 350°F.

CHI CHI DANGO MOCHI

Steps:

• 1. Combine mochiko, sugar, and baking powder. In a separate bowl, blend coconut milk, water, and vanilla. Gradually add wet ingredients into the dry mix, mixing well.
• 2. Remove half of mixture, adding 2 drops of food coloring. Pour colored mixture into a greased 9 x 13 pan. Cover tightly with foil and bake for 20 minutes at 350 degrees.
• 3. Pour remaining mixture over the colored layer. Cover and bake 30 minutes or until set.
• 4. Let cool completely, before cutting into bite-size strips with a plastic knife or pizza cutter. Lightly dust the pieces with katakuriko or cornstarch. (i used a baster brush)

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.

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.