Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, chi chi dango / mochi. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Chi chi dango / Mochi is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Chi chi dango / Mochi is something which I have loved my entire life. They are fine and they look wonderful.
Chi chi dango is a Japanese dessert of bite-sized mochi (rice cake) that is pillowy soft and sweetened with sugar and coconut milk. Using a plastic knife also coated with starch, cut mochi into small bite-sized cubes. You may also cut mochi straight from the baking dish, but we've found that the mochi. Today's video I'm showing you how to make a simple and yummy mochi recipe.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook chi chi dango / mochi using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chi chi dango / Mochi:
- Make ready 1 Box mochiko (16oz)
- Get 2 1/2 cups granulated sugar
- Take 1 tsp baking powder
- Get 1 can coconut milk (12oz)
- Get 2 cup water
- Make ready 2 tsp vanilla extract
- Prepare Food coloring (be creative)
In Hawaii it's called Chi Chi Dango, sometimes it's just plain and other times it can be made with strong fruit flavors. My favorite has always been good old The satisfying chew of mochi is so comforting and the sweetness is just enough to not overpower the little snack. They asked me, " why I never made this before!" LOL! my children love mochi! Chi chi dango was my kind of mochi since it was pure, soft, yummy mochi, and it was perfectly sweet.
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Steps to make Chi chi dango / Mochi:
- Combine mochiko, baking powder and sugar
- Mix coconut milk, water, vanilla extract to the dry ingredients.
- Add a few drops food coloring. Mix well, until well blended
- Spray a 9 x 13 inch pan with a non-stick spray, pour the batter and cover with foil, bake at 350 degrees for 1 hour.
- Remove from the oven and take off the foil to cool. Cut the mochiko with a plastic knife. Cut them into small pieces approximately 1 1/2 inches.
- In a plastic zip-lock bag pour in katakuriko, kinako or corn starch, add the cut pieces of chi chi dango a little at a time, (make sure the pieces are cooled). so the pieces will not stick together. Lightly shake them off and place on a serving dish
They asked me, " why I never made this before!" LOL! my children love mochi! Chi chi dango was my kind of mochi since it was pure, soft, yummy mochi, and it was perfectly sweet. It wasn't until much, much, much later in life that I Despite the fact that I like plain sweetened mochi, rarely ever would I pick-up Mikawaya chi chi dango mochi, but a while back a dear friend of mine. Chi chi dango is a soft, sweet type of dango, a mochiko (sweet rice flour) dessert confection of Japanese origin. It is popular in Hawaii, particularly during Girl's Day celebrations.
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