Chichi Dango

User rating: 5 out of 5 stars (1) Reviews

Featured in the Honolulu Star-Advertiser on February 27, 2019.


Chichi Dango

  • Non-stick cooking spray
  • 1-pound (16-ounce) box mochiko
  • 1 1/2 cups sugar (up to 2 cups)
  • 1 teaspoon baking powder
  • 1 (15-ounce) can coconut milk
  • 1 cup water
  • 1 teaspoon vanilla
  • 4-6 drops red food color
  • 1/2 cup potato starch


  1. Heat oven to 350°F.
  2. Spray non-stick cooking spray in a 9x13-inch glass baking dish.
  3. In a mixing bowl, sift dry ingredients; set aside.
  4. In a separate large bowl, whisk coconut milk and water.
  5. Add vanilla and mix well.
  6. Using a hand mixer, slowly add dry ingredients a little bit at a time to wet ingredients, and mix until well blended.
  7. Add couple drops of food coloring to the batter, and mix well, until desired color is achieved.
  8. Pour mixture into baking dish.
  9. Cover pan with foil, sealing it completely.
  10. Bake for 1 hour.
  11. The edges may appear slightly hard and over-baked, while the center of the dish will appear moist.
  12. Remove foil and cool completely.
  13. Dust a clean flat surface with potato starch.
  14. Using a plastic knife, cut edges away from pan.
  15. Turn baking dish of mochi out onto surface.
  16. Use a metal spatula, if necessary, to scrape the mochi out of dish.
  17. Cut mochi into small bite-sized cubes using a plastic knife.
  18. Roll mochi in potato starch, and dust off excess before serving.
  19. Keeps for 1 day in an airtight container in a cool location.
  20. Store in refrigerator for 3-5 days; microwave for 10 seconds to soften.

Makes 80 bite-size mochi.

Approximate Nutrient Analysis per mochi bite-size mochi:
50 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 5 mg sodium, 10 g carbohydrate, 0 g fiber, 5 g sugar, 1 g protein


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Super easy and tasty. Kid friendly recipe, easy to make and everyone thought it was delicious.

by ANONYMOUS on 11/27/2023