Chi Chi Dango Mochi is a soft, chewy, and lightly sweet rice cake that is especially popular in Hawaii. Known for its tender texture and pastel colors, this mochi is often flavored with coconut milk and vanilla, giving it a delicate sweetness that melts in your mouth.Chi Chi Dango Mochi is a soft and chewy Hawaiian-style rice cake that is lightly sweet and wonderfully tender. Made with mochiko flour and coconut milk, this baked mochi has a smooth, melt-in-your-mouth texture and is often presented in gentle pastel colors, making it both comforting and visually appealing.
Dango Mochi:
Unlike traditional Japanese mochi that requires pounding steamed rice, Chi Chi Dango is baked and cut into bite-sized squares, making it much easier to prepare at home. It is commonly served during celebrations, festivals, and family gatherings, and is loved by both children and adults.This popular treat is commonly enjoyed during festivals, celebrations, and family gatherings in Hawaii. Easy to prepare and loved by all ages, Chi Chi Dango Mochi reflects a beautiful blend of Japanese tradition and Hawaiian influence, offering a simple yet nostalgic dessert experience.
History:
Chi Chi Dango has its roots in Japanese immigrant communities in Hawaii. Over time, traditional mochi recipes were adapted using locally available ingredients like coconut milk and sugar, resulting in a softer, more cake-like texture. Today, Chi Chi Dango is a cherished Hawaiian treat, especially popular during New Year celebrations, Girl’s Day, and local festivals.
Subscribe to our youtube channel Kitchenpedia for more delicious recipes and hit the like button if you enjoyed this youtubevideo. Share it with your friends and Family.
Chi Chi Dango Mochi
Ingredients
- 2 cups mochiko (sweet rice flour)
- 1½ cups sugar
- 1 teaspoon baking powder
- 2 cups coconut milk
- ½ cup water
- 1 teaspoon vanilla extract
- ¼ cup melted butter or vegetable oil
- Potato starch or cornstarch, for dusting
Instructions
- Preheat oven to 170°C (340°F) and grease a baking dish.
- In a bowl, mix mochiko, sugar, and baking powder.
- Add coconut milk, water, vanilla, and melted butter.
- Stir until smooth and lump-free.
- Add food coloring if desired.
- Pour batter into prepared dish.
- Bake for 55–60 minutes until set.
- Cool completely, then cut into squares.
- Dust lightly with potato starch before serving.
Notes
- Mochiko is essential for authentic texture.
- Allow mochi to cool fully before cutting.
- Dust knife with starch for clean cuts.
- Food coloring is optional.
- Store in an airtight container.
Tips for Dango Mochi:
- Use coconut milk for richer flavor.
- Do not overbake to keep mochi soft.
- Add strawberry or matcha flavoring if desired.
- Line pan with parchment for easy removal.
- Serve at room temperature.
FAQs for Dango Mochi:
Q1: Is Chi Chi Dango the same as regular mochi?
No, it is softer and more cake-like.
Q2: Can I make it dairy-free?
Yes, use oil instead of butter.
Q3: How long does it stay fresh?
Best within 2–3 days at room temperature.
Q4: Can I freeze Chi Chi Dango?
Freezing is not recommended.
Q5: Why dust with starch?
It prevents sticking.
Conclusion:
Chi Chi Dango Mochi is a delightful, chewy dessert that reflects the cultural fusion of Hawaii and Japan. Easy to prepare and loved for its soft texture, it is perfect for celebrations, potlucks, or as a comforting sweet treat.