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Apricot Chichi Dango

Featured in the Honolulu Star-Advertiser on August 3, 2016.
Recipe compliments of Halawa Xeriscape Garden.



Apricot Chichi Dango

  • 1 (16 ounce) box mochiko flour
  • 2 cups sugar (may use less sugar if desired)
  • 2 (3 ounce) boxes apricot gelatin
  • 1 (12 ounce) can apricot nectar
  • 12 ounces water
  • katakuriko (potato flour) flour for dusting


Preheat oven to 350°F. Coat a 9x12-inch baking pan with non-stick cooking spray. In a large bowl, mix all ingredients together. Pour into baking pan. Cover tightly with foil. Bake for 55-60 minutes. Remove from oven and remove cover after 15 minutes. Let cool for several hours. Cut into finger size squares. Coat with katakuriko. Makes 48 pieces.

Approximate Nutrient Analysis per serving:
90 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 15 mg sodium, 23 g carbohydrate, 0 g fiber, 12 g sugar, 1 g protein


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