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Apricot Chichi Dango

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

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Ingredients:

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

Directions:

  1. Preheat oven to 350°F.
  2. Coat a 9x12-inch baking pan with non-stick cooking spray.
  3. In a large bowl, mix all ingredients together.
  4. Pour into baking pan.
  5. Cover tightly with foil.
  6. Bake for 55-60 minutes.
  7. Remove from oven and remove cover after 15 minutes.
  8. Let cool for several hours.
  9. Cut into finger size squares.
  10. 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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