Chi chi dango / Mochi. Chi chi dango is a Japanese dessert of bite-sized mochi (rice cake) that is pillowy soft and sweetened with sugar and coconut milk. 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.

This coconut rose mochi is perfect for Hinamatsuri or Valentines Day. It's adapted from a microwave mochi recipe from our family friend, Donna Won. Go EASY as it masks the flavor of the mochi. It is possible to have Chi chi dango / Mochi using 7 ingredients and 6 steps. This is the preparing you have to do to cook it.

Ingredients of Chi chi dango / Mochi

  1. – It’s 1 Box of mochiko (16oz).
  2. – It’s 2 1/2 cups of granulated sugar.
  3. – It’s 1 tsp of baking powder.
  4. – It’s 1 can of coconut milk (12oz).
  5. – Prepare 2 cup of water.
  6. – It’s 2 tsp of vanilla extract.
  7. – It’s of Food coloring (be creative).

I "spank" the excess off so they are very lightly covered. I've baked in both types (metal and glass) and prefer the pyrex as This recipe came out terrifically! I live in Hawaii and buying Chi Chi Dango is expensive relative to the ingredients and ease of making. Chi chi dango is a soft, sweet type of dango, a mochiko (sweet rice flour) dessert confection of Japanese origin.

Chi chi dango / Mochi instructions

  1. Combine mochiko, baking powder and sugar.
  2. Mix coconut milk, water, vanilla extract to the dry ingredients..
  3. Add a few drops food coloring. Mix well, until well blended.
  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 1/2 inches..
  6. In a plastic zip-lock bag pour in katakuriko, kinako or corn starch, add the cut pieces of chi chi dango a little at a time, (make sure the pieces are cooled). so the pieces will not stick together. Lightly shake them off and place on a serving dish.

It is popular in Hawaii, particularly during Girl's Day celebrations. They asked me, " why I never made this before!" LOL! my children love mochi! Little colorful squares of soft, chewy mochi. Growing up, my family called it mochi. But I learned that in Hawaii, this dessert goes by the name of chi chi dango.

At its best, cooking can be an adventure. It’s fun to try out different spices and herbs, and to prepare your chosen foods inside of a new way. Combining local, fresh foods with global recipes and putting them to use is a wonderful way to keep cuisine intriquing, notable and tasty. Especially for further Chi chi dango / Mochi are often more interesting if you’re able to provide additional creations as outlined by existing materials.

No one would debate that eating only locally grown foods can be quite a challenge. After all, it might be difficult to find fresh fish and seafood if you live while in the desert, or unearth an origin for locally churned butter if you reside in a fishing village. Just keep in mind that perfection needn’t be desire to; even incremental changes in the way we believe and shop will assist the planet. And, with all the different more knowledge about recipes and cooking you can do for the Web, putting some sort of twist on local ingredients can put the overall game way back in dining!

Source :