Chi Chi Dango Recipe – Japanese Special
Chi Chi Dango is a delightful pastel-colored dessert consisting of soft mochi squares infused with creamy coconut milk and sweetened just right. Popular in Hawaii and enjoyed during festive celebrations like Girl’s Day, these nostalgic treats offer a tender, chewy texture that’s easy to make at home. With simple ingredients and layered color options, Chi Chi Dango brings both charm and flavor to your dessert table.
- Prep Time15 min
- Cook Time1 hr
- Perform Time30 min
- Total Time1 hr 45 min
Chi Chi Dango Ingredients :
- 1 pound mochiko (glutinous rice flour)
- 2 ½ cups white sugar
- 1 teaspoon baking powder
- 2 cups water
- 1 (14 ounce) can coconut milk
- 1 teaspoon vanilla extract
- ¼ teaspoon red food coloring
- ¼ cup potato starch, or as needed
How To Make Chi Chi Dango
Preheat the oven to 350 degrees F (175 degrees C) and grease a 9×13-inch pan with cooking spray.
In a bowl, whisk together mochiko, sugar, and baking powder.
In another bowl, combine water, coconut milk, vanilla extract, and red food coloring. Blend in the dry ingredients, then pour the mixture into the prepared pan. Cover the pan with foil.
Bake in the preheated oven for 1 hour. Remove from the oven and allow to cool completely, which takes about 30 minutes to 1 hour.
Dust a work surface with potato starch. Invert the pan onto the work surface and use a plastic knife to cut the mixture into 36 squares.
Recipe Notes
Baking Method: Bake covered at a steady temperature to achieve the best chewy consistency.
Cutting Tip: Use a plastic knife for clean slices—the mochi won’t stick as much.
Potato Starch Coating: Lightly dust squares with starch to prevent sticking.
Color Options: Add food coloring for festive pastel layers or keep plain white for a traditional look.
Storage Tip: Store in an airtight container and enjoy within two days for the best texture.
