Best 2 Chi Chi Dango Mochi Recipes

**Introducing Chi Chi Dango Mochi: A Journey of Sweet and Savory Japanese Delights**

Embark on a culinary adventure with Chi Chi Dango Mochi, a delectable treat that captivates taste buds with its unique blend of sweet and savory flavors. Originating from Japan, these soft and chewy mochi dumplings come in various forms, offering a diverse range of taste sensations. Indulge in the classic Chi Chi Dango, coated in a sweet and slightly salty glaze, or explore the savory realm with Chi Chi Dango filled with savory ingredients like cheese or vegetables. Experience the delightful texture of these mochi creations, ranging from the pillowy-soft exteriors to the gooey, chewy interiors, complemented by the burst of flavors with each bite. This article presents a collection of Chi Chi Dango Mochi recipes, guiding you through the process of creating these delightful treats in the comfort of your own kitchen. Discover the secrets of preparing the perfect mochi dough, mastering the art of shaping and cooking, and exploring the endless possibilities of fillings and toppings. With step-by-step instructions and helpful tips, these recipes cater to all skill levels, ensuring a successful and enjoyable culinary adventure.

Let's cook with our recipes!

CHI CHI DANGO MOCHI

Chi Chi Dango Mochi image

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

Ingredients

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

CHI CHI DANGO MOCHI

Chi Chi Dango Mochi image

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

Ingredients

1 lb box of mochiko
2 c sugar
1 tsp baking powder
1 can(s) coconut milk (12 oz)
1 3/4 c water
1 tsp vanilla
2 drops red food coloring (or color of choice)
katakuriko (potato starch), for dusting or cornstarch

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:

For the best results, use fresh, high-quality ingredients.
Make sure the mochiko flour is finely ground, this will help to prevent the dango from becoming too sticky.
When mixing the dough, be careful not to overmix it, as this can make the dango tough.
If the dough is too sticky, add a little more mochiko flour, if it is too dry, add a little more water.
When cooking the dango, make sure the water is simmering gently, not boiling vigorously, this will help to prevent the dango from breaking apart.
To prevent the dango from sticking together, coat them in potato starch before serving.
Chi chi dango is best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Chi chi dango mochi is a delicious and versatile Japanese dessert that can be enjoyed in many different ways. Whether you serve it with sweet or savory toppings, or simply enjoy it plain, this mochi is sure to please. So next time you're looking for a sweet treat, give chi chi dango mochi a try!