Best Microwave Chi Chi Dango Recipes

Chi Chi Dango image

Provided by Ono Hawaiian Recipes

Number Of Ingredients 8

3 1/2 cups mochiko flour
2 1/2 cups sugar
1 tsp baking powder
2 cups water
1 can (15 oz) coconut milk
1 tsp vanilla extract
red and green food coloring ((optional))
potato starch (can substitute for cornstarch)

Steps:

Mix together the dry ingredients by sifting it in a large bowl; mochiko flour, sugar, and baking powder. Set aside.
Combine water and coconut milk. If the coconut milk is lumpy, try to break it down by thoroughly mixing it. Then add in the vanilla extract.
Combine the wet ingredients and dry ingredients in a large bowl. Mix it well.
Preheat the oven to 350°F.

Chi Chi Dango Mochi image

Provided by dewny (dewny)

Time 1h10m

Yield 36

Number Of Ingredients 8

1 pound mochiko (glutinous rice flour)
2 ½ cups white sugar
1 teaspoon baking powder
2 cups water
1 teaspoon vanilla extract
1 (14 ounce) can coconut milk
¼ teaspoon red food color
1 ½ cups potato starch

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