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Microwave Mochi (Chi Chi Dango)

User rating: (1)

Featured in the Honolulu Star-Advertiser on March 2, 2011.

microwave mochi

Ingredients:

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

Directions:

  1. Grease a 5-cup microwave tube pan.
  2. In a medium bowl, combine all ingredients, except cornstarch.
  3. Mix until smooth.
  4. Pour mixture into prepared pan; cover with plastic wrap.
  5. Rotating pan several times during cooking, microwave on medium high power for 10 minutes.
  6. Let stand a few minutes.
  7. Pull mochi from sides of pan and turn out onto a board dusted with cornstarch.
  8. Cool.
  9. Cut into 1/4-inch pieces.
  10. 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

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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