Chi Chi Dango
Delight your taste buds with Chi Chi Dango, a soft and chewy Japanese-inspired mochi treat that's as fun to make as it is to eat! This easy, oven-baked recipe combines mochiko (sweet rice flour), coconut milk, and a hint of vanilla for a subtly sweet, melt-in-your-mouth dessert that's perfect for any occasion. Customize its pastel hue with a drop of food coloring for a festive touch. The baked mochi is then dusted with potato starch or cornstarch and cut into bite-sized squares—ideal for snacking or sharing. With a simple prep time of just 10 minutes and a hands-off bake time, Chi Chi Dango makes for a delightful homemade treat that’s sure to impress. Whether you're exploring traditional Japanese desserts or just looking for something fun and unique, this recipe is a must-try for mochi lovers! Perfect keywords: chi chi dango recipe, baked mochi, Japanese dessert, coconut mochi, easy mochi recipe.
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Recipe Information
Ingredients
- 2 cups Mochiko (sweet rice flour)
- 2 cups Granulated sugar
- 1 can Coconut milk
- 1 cup Water
- 2 teaspoons Baking powder
- 1 teaspoon Vanilla extract
- 1 drop Food coloring (optional)
- 0.5 cup Potato starch or cornstarch
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish lightly and set it aside.
In a large mixing bowl, combine the Mochiko, granulated sugar, and baking powder. Whisk until evenly blended.
Add the coconut milk, water, and vanilla extract to the dry ingredients. Stir until the mixture is smooth and free of lumps. If desired, add one drop of food coloring for pastel-colored mochi.
Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
Cover the baking dish tightly with aluminum foil to keep the mochi soft while baking.
Bake in the preheated oven for 60 minutes. Test doneness by inserting a toothpick into the center—it should come out clean.
Remove the baking dish from the oven and let it cool completely to room temperature (about 1-2 hours). Once cooled, gently loosen the edges with a knife.
Dust a clean surface or cutting board generously with potato starch or cornstarch. Invert the mochi from the baking dish onto the prepared surface.
Using a sharp knife or dough scraper dusted with starch, cut the mochi into bite-sized squares or rectangles. Dust all sides of the pieces with potato starch or cornstarch to prevent sticking.
Store Chi Chi Dango in an airtight container at room temperature for up to 3 days. Enjoy as a delightful snack or dessert!
Nutrition Facts
Calories |
3050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1038 mg | 45% | |
| Total Carbohydrate | 746.6 g | 271% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 428.8 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 498 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
