Chi Chi Dango
Ingredients
Chi Chi Dango:
- 1 1/4 cup glutinous rice flour/mochiko rice flour
- 3/4 cup white sugar
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1 cup water
- 3/4 cup coconut cream or coconut milk
- 1/2 tsp vanilla extract
- a drop blue or red/pink food coloring
To Dust
- 1/4 cup potato starch/tapioca starch/ more glutinous rice flour
Instructions
Mix Dry
- In a large bowl, combine glutinous rice flour, sugar, baking powder, and salt with a whisk.
Whisk wet
- In a separate large bowl, whisk together coconut milk, water, and vanilla.
Combine
- Slowly add the dry ingredient to the wet, whisking continuously to prevent lumps. When smooth, add in a drop of food coloring. (you can omit this but it is so much more fun to choose a color!).
Bake
- Preheat oven to 350ºF.Spray a 8x10" baking dish with spray oil and pour in the batter. Cover with aluminum foil, making sure not to touch the foil to the top of the mochi batter. Bake for one hour. Turn off the oven. Leave the mochi in to cool down for 15 minutes minimum or overnight.Remove from the oven and uncover, and let sit until cooled down completely Dust your work surface with potato starch and use a metal spatula to loosen up the edges of the mochi. The edges will be hard but they will soften as they cool.Transfer the mochi to the dusted surface and dust the second side with starch as well.
Slice and Serve
- Slice with a pizza cutter into squares or rectangles. Fill a bowl with 1/4 cup potato starch (or just dump it into a pile next to your work space), and roll each sliced square so the sticky cut edges are coated in starch.Place cut pieces into a strainer and shake to get off the excess starch. Arrange on a platter to serve immediately or place each square in a muffin holder to serve. Store in an airtight container and place in the fridge for up to 5 days. Do not leave mochi at room temperature more than 24 hours or it will get too soft. Enjoy!