Chi Chi Dango Mochi
Chi Chi Dango Mochi is soft, chewy, and lightly sweet.It has a smooth, tender texture.Easy baking replaces traditional pounding.A beloved Hawaiian celebration dessert.
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.