CHI CHI DANGO
Steps:
- - Preheat oven to 350 degrees F. Grease 9x13 inch pan. - Whisk dry ingredients together (mochiko, sugar and baking powder); set aside. - In a medium bowl, mix water, vanilla, coconut milk and food coloring. Blend in the dry mix. Pour into baking pan. - Cover pan with foil and bake for 1 hour. Allow to cool completely. - Turn the pan of mochi out onto wax paper dusted with potato starch. Cut into bite size pieces using a plastic knife.
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#time-to-make #course #cuisine #preparation #low-protein #healthy #desserts #asian #japanese #candy #dietary #low-sodium #low-in-something #4-hours-or-less
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Cricket loverz
[email protected]I'll definitely be making these again. They're the perfect dessert for a special occasion.
Rafik Ansari
[email protected]These were a fun and unique treat. I'm glad I tried them.
Xander Hall
[email protected]I'm not sure I did something wrong, but my dango turned out really sticky. I'm not sure what happened.
Bad Boys
[email protected]These were a bit time-consuming to make, but they were worth it. They're so delicious!
Melchii B√∏√∏
[email protected]I'm so glad I found this recipe! I've been wanting to try chi chi dango for a long time, and this recipe didn't disappoint.
L.A.N.I
[email protected]The kinako and kuromitsu toppings were a great addition. They added a lot of flavor and depth to the dango.
Jose Henriquez
[email protected]I loved the texture of these dango. They were so chewy and satisfying.
Jess Wall
[email protected]These were really easy to make, and they turned out great! I'll definitely be making them again.
Waseem abbas Kathia
[email protected]I had a hard time getting the dango to the right consistency. They were either too sticky or too hard.
Nancy Wambui
[email protected]These were a bit too sweet for my taste, but they were still good.
Zohaib Dharpali
[email protected]I'm not a big fan of mochi, but I really enjoyed these dango. They were chewy and flavorful, and the toppings were delicious.
Menace
[email protected]These were a hit at my party! Everyone loved them, and they were gone in minutes.
Sheikh Adi
[email protected]I've never had chi chi dango before, but I'm so glad I tried this recipe! The dango were so easy to make, and they turned out perfectly. I loved the combination of the sweet and savory flavors.
Ekpo Wisdom
[email protected]This was a delicious and fun recipe to make! I love that it's a traditional Japanese dish, and it was really cool to learn how to make it. The dango were chewy and sweet, and the kinako and kuromitsu toppings were the perfect finishing touch.