Chi Chi Dango Recipe – Japanese Special
Chi chi dango is a soft and chewy Japanese dessert made with mochiko, resembling mochi in flavor. Traditionally enjoyed during Girl’s Day or Boy’s Day celebrations, it’s ideal for picnics or parties. Follow the recipe instructions precisely without doubling them for best results.
- 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.
