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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Donna Desjarlais
[email protected]I've made chi chi dango many times before, and this recipe is by far the best. The mochi balls were perfectly chewy and the sweet potato filling was smooth and creamy. I will definitely be making these again and again.
Andrew Velazquez
[email protected]Meh.
Johnathan Mitchell
[email protected]Overall, I thought this recipe was pretty good. The mochi balls were a little bland, but the sweet potato filling was delicious. I would make these again, but I would add a little more sugar to the mochi balls.
Marcel Henry Nwamanna
[email protected]These were a little too sweet for my taste.
mohseen Rateeb
[email protected]I followed the recipe exactly, but my mochi balls were too sticky. I'm not sure what I did wrong.
Mithi
[email protected]Not bad.
Anzori subaru
[email protected]I made these for my family and they were a huge success. The mochi balls were soft and chewy, and the sweet potato filling was sweet and creamy. I will definitely be making these again.
Sani Ibrahim
[email protected]Delicious!
alu ha
[email protected]I've been making chi chi dango for years, and this recipe is the best I've ever tried. The mochi balls were perfectly cooked, and the sweet potato filling was just the right amount of sweetness.
Garezy Prince
[email protected]These were a hit at my party! Everyone loved them.
Marvin Miago
[email protected]I had never tried chi chi dango before, but I'm so glad I did! These mochi balls were so soft and chewy, and the sweet potato filling was delicious. I loved the contrast between the textures.