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Cook1 hr 15 mins
I love to go through boxes of Chi Chi Dango while I'm in Hawai'i, and I get it at a certain specialty Japanese candy store. I was so pleased to find this recipe online at Aloha World.
- Combine all ingredients, beat with mixer (low speed) or wire whip until smooth and all lumps dissolve.
- Add red food coloring to desired tint.
- Generously grease a 9 x 13" pan.
- Pour into pan and bake 1 hour at 325 degrees.
- Turn oven off but let sit another 15 minutes
- Cut into strips, roll in potato starch or cornstarch.
- Cut into small rectangular pieces with saran wrap covered knife for easier cutting.
What I was really after was a simpler, plainer tasting mochi. Made as is, this was very nice indeed, but because it was not what we were after, I shall try this again, but not with coconut milk. Baked it wrapped in foil as suggested by the other reviewer, and the texture was indeed soft and chewy. Thank you for sharing.
omg!!!!!! I love is new resipe.
Great recipe, especially for Girl's Day (March 3). I wanted my version to be pink and white, so I split my batter in half before adding in the food coloring and then baked the pink batter first in the greased pan for about 20 minutes before adding in the 2nd half, the plain white batter for the remainder of the bake time. It is also very crucial to tightly cover the pan each time you bake with aluminum foil so the texture remains soft and chewy throughout. (This is a mistake I learned the hard way.) Be sure to let it cool completely as this will allow for easier cutting; use of a plastic knife works best. Finally after cutting, roll into potato starch on all sides and place in airtight container or baggie. The end result is just the softest and chewiest dessert, just like at the stores in Hawaii! Use green food coloring instead of red for Boy's Day/Children's Day, on May 5!