Best 2 Chi Chi Dango Mochi Recipes
Chi chi dango mochi is a unique dessert that is made from glutinous rice flour and filled with a sweet red bean paste. The chewy texture and sweet filling make this treat a favorite among people of all ages. If you are looking for a delicious and easy-to-make snack, then chi chi dango mochi is the perfect choice for you. With just a few simple ingredients and a little bit of time, you can create a batch of these delicious treats that are sure to satisfy your sweet tooth.
Check out the recipes below so you can choose the best recipe for yourself!
CHI CHI DANGO MOCHI
Soft and chewy Japanese dessert. A tradition of boy's or girl's day. Great for a snack for picnics or parties. This recipe is easy to make, but do not try cheating and double it. The directions should be followed exactly.
Provided by dewny (dewny)
Categories World Cuisine Recipes Asian Japanese
Time 1h10m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Whisk together the rice flour, sugar and baking powder; set aside.
- In a medium bowl, mix together the water, vanilla, coconut milk and red food coloring. Blend in the rice flour mixture. Pour into the prepared pan.
- Cover the pan with foil and bake for 1 hour. Allow to cool completely.
- Turn the pan of mochi out onto a clean surface that has been dusted with potato starch. Cut into bite size pieces using a plastic knife. The mochi does not stick as much to plastic knives.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 29 g, Fat 2.5 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.1 g, Sodium 11.8 mg, Sugar 13.9 g
CHI CHI DANGO MOCHI
Kids happy I made this. They asked me, " why I never made this before!" LOL! my children love mochi!
Provided by heidi brosas
Categories Other Snacks
Number Of Ingredients 8
Steps:
- 1. Combine mochiko, sugar, and baking powder. In a separate bowl, blend coconut milk, water, and vanilla. Gradually add wet ingredients into the dry mix, mixing well.
- 2. Remove half of mixture, adding 2 drops of food coloring. Pour colored mixture into a greased 9 x 13 pan. Cover tightly with foil and bake for 20 minutes at 350 degrees.
- 3. Pour remaining mixture over the colored layer. Cover and bake 30 minutes or until set.
- 4. Let cool completely, before cutting into bite-size strips with a plastic knife or pizza cutter. Lightly dust the pieces with katakuriko or cornstarch. (i used a baster brush)
Tips:
- Use glutinous rice flour: This is the key ingredient that gives Chi Chi Dango its chewy texture. If you can't find glutinous rice flour, you can make your own by grinding sweet rice into a fine powder.
- Soak the rice flour: Soaking the rice flour in water for at least 30 minutes will help to soften it and make it easier to work with. You can also soak the rice flour overnight in the refrigerator.
- Knead the dough until it is smooth and elastic: The dough should be kneaded for at least 10 minutes, until it is smooth and elastic. If the dough is too dry, add a little more water. If the dough is too sticky, add a little more rice flour.
- Shape the dough into balls: The dough can be shaped into balls by hand or with a cookie scoop. If the dough is too sticky, you can wet your hands with water to prevent it from sticking.
- Boil the Chi Chi Dango: Bring a large pot of water to a boil and add the Chi Chi Dango. Boil the Chi Chi Dango for 2-3 minutes, or until they float to the top of the pot.
- Serve the Chi Chi Dango with your favorite toppings: Chi Chi Dango can be served with a variety of toppings, such as sweet red bean paste, black sesame paste, or fresh fruit. You can also drizzle them with honey or condensed milk.
Conclusion:
Chi Chi Dango is a delicious and versatile Japanese dessert that can be enjoyed by people of all ages. It is easy to make and can be customized with a variety of toppings. Whether you are looking for a sweet snack or a festive dessert, Chi Chi Dango is sure to please.
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