Chi Chi Dango Mochi is the perfect picnic food! This traditional Japanese dessert is a delicious combination of sweet rice flour and sweetness.
– 16 oz ( 2 cup ) mochiko (sweet rice flour) – 11-14 oz (1½ - 2 cups) sugar – 1 tsp baking powder – 15 oz (1 can) coconut milk – 8 oz (1 cup) water – 1 tsp pure vanilla extract – 4 to 6 droops red food coloring – ½ potato or corn starch – Canola spray (for the baking dish)
First step is to turn on the oven and heat up to 350 °F (180 °C) Take a deep bowl and mix the mochiko, sugar and baking powder. In a separate large bowl mix the milk with water and add the vanilla extract.
Combine the wet ingredients into the dry ingredients and mix until well blended. You can use your hand or a mixer. In the same bowl add food coloring drops until the desired color is achieved.
Prepare a 9 x 13-inch baking dish with spray oil, then pour mixture into the dish. Cover it with aluminum foil sealing completely. Bake for one hour or until you achieve the desired look. When the mixture is ready and baked, remove the foil aside and allow mochi to cool completely. On a cutting board, pour the cornstarch and then flip mochi on the board, using a sharp knife, cut it into cubes and cover each piece of mochi with cornstarch.
Chi Chi Dango Mochi is a traditional Japanese picnic food that is both delicious and fun to make.