Microwave Mochi (Chi Chi Dango)
- 1 pkg (10 ounces) mochiko (glutinous rice flour)
- 1 can (13.5 ounces) coconut milk
- 3/4 cup sugar
- 1/2 teaspoon vanilla
- Few drops red or green food coloring
- Cornstarch
Microwave Mochi (Chi Chi Dango)
Featured in the Honolulu Star-Advertiser on March 2, 2011.
Ingredients:
Directions:
- Grease a 5-cup microwave tube pan.
- In a medium bowl, combine all ingredients, except cornstarch.
- Mix until smooth.
- Pour mixture into prepared pan; cover with plastic wrap.
- Rotating pan several times during cooking, microwave on medium high power for 10 minutes.
- Let stand a few minutes.
- Pull mochi from sides of pan and turn out onto a board dusted with cornstarch.
- Cool.
- Cut into 1/4-inch pieces.
- Coat each piece with cornstarch.
Makes 36 pieces or 18 servings.
Approximate Nutrient Analysis per piece:
80 calories, 2.5 g fat, 2 g saturated fat, 0 mg cholesterol, 10 mg sodium, 13 g carbohydrate, 0 g fiber, 4 g sugar, 1 g protein
Review
Leave a review
Was easy and good but I should added more sugar
by ANONYMOUS on 7/6/2023
Actually you need to add a total of 2 cups liquid. The can of coconut milk is 1 cup, add another cup of water. Grease plastic bundt pan with coconut oil or any oil/butter. Microwave for 15 instead of 10 minutes. Let cool completely. I like to use the Kinako powder. Sprinkle on a clean surface. I use parchment paper for easy clean up. Turn over and cut as you please. Tried this recipe- but had to add the additional cup of water and additional minutes in the microwave to make it PERFECT. Follow these directions and it's a NO FAIL recipe!
by Pauline C on 3/4/2021
