Chi Chi Dango Mochi
Fo a picnic in the park or just a simple outdoor gathering, Chi Chi Dango Mochi is the perfect picnic dessert.
Ingredients
- 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
Instructions
- 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.16 oz 2 cup mochiko (sweet rice flour), 11-14 oz 1½ - 2 cups sugar, 1 tsp baking powder
- In a separate large bowl mix the milk with water and add the vanilla extract.15 oz 1 can coconut milk, 8 oz 1 cup water, 1 tsp pure 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.4 to 6 droops red food coloring
- Prepare a 9 x 13-inch baking dish with spray oil, then pour mixture into the dish. Cover it with aluminum foil sealing completely.Canola spray
- 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.½ potato or corn starch
Nutrition
Serving: 4mochiCalories: 464kcalCarbohydrates: 86gProtein: 4gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 62mgPotassium: 162mgFiber: 1gSugar: 39gVitamin C: 1mgCalcium: 46mgIron: 2mg
Tried this recipe?Let us know how it was!