How to Make Chi Chi Dango

Chi chi dango is mochi flavored with coconut milk.

Chi chi dango mochi is a type of Japanese candy made out of sweetened rice flour called mochiko and flavored with vanilla and coconut milk. Although popular in both Japan and Hawaii, chi chi dango is not often found in the continental U.S., but fortunately this delicious treat is fairly easy to make in your own kitchen. Sweetened rice flour and potato starch can be found in many Asian supermarkets as well as some specialty aisles in regular grocery stores.

Things You'll Need

• 1 lb. sweet rice flour
• 2 1/4 cup sugar
• 1 tsp. baking powder
• 1 3/4 cup water
• 1 tsp. vanilla extract
• 1 14 oz. can coconut milk
• 1 1/2 cup potato or corn starch
• Parchment paper
• 9-inch by 13-inch cake pan
• Knife covered in saran wrap
• 1/4 tsp. food coloring of your choice (optional)
• Wax paper for candy wrapping (optional)

Instructions

1. Preheat the oven to 350 degrees F. While the oven is heating, line the side and bottom of a 9-inch by 13-inch cake pan with parchment paper.

2. Mix the rice flour, sugar and baking soda together in a medium-size bowl and set aside.

3. Mix the water, vanilla, coconut milk and red food coloring in a large bowl. Whisk in one-third of the rice flour mixture into the wet mixture, then pour the rest in. Mix until the batter is completely smooth.

4. Pour the chi chi dango batter into the prepared cake pan. Cover the pan with foil and bake for one hour. Let it cool completely, around 30 to 45 minutes.

5. Cover a clean counter with the potato or cornstarch. Cut the chi chi dango lengthwise into six strips with your plastic wrap covered knife. Roll these strips in the starch. Cut the strips six more times into bite-sized pieces.

6. Wrap any pieces you don't plan on eating right away individually in wax paper, and twist the ends closed.

Tips & Warnings

• Other flavors can be blended into the chi chi dango before it's baked, including melted chocolate or pureed berries.

• The candy will stick to any metal surface, ruining any clean cutting lines. Be sure to use either a plastic knife or pizza roller, or one covered with plastic wrap to minimize any damage.

References

• Serious Eats: Seriously Asian: How to Make Mochi by Hand: Chichi Wang: January 12 2010
• KGMB Hawaii News Now: Sam Choy's Kitchen Recipe: Chi Chi Dango