Ingredients

The following ingredients have 4 Servings
  • 1 box(es) mochiko - (16 oz.)
  • 2 1/2 cup(s) granulated sugar
  • 1 teaspoon(s) baking powder
  • 1 can(s) coconut milk (12 oz.)
  • 2 cup(s) water
  • 2 teaspoon(s) vanilla extract
  • - red and green food coloring
  • KATAKURIKO - POTATO STARCH OR
  • KINAKO - ROASTED SOYBEAN FLOUR
  • IF YOU CANNOT FIND KATAKURIKO OR
  • KINAKO - USE THE MOCHIKO FLOUR OR
  • CORNSTARCH FOR DUSTING. ANOTHER
  • MEMBER SUGGESTED MAYBE TO USE
  • POWDERED SUGAR.

Instruction

  • Combine mochiko, sugar, baking powder.
  • Blend coconut milk, water, vanilla extract to the dry ingredients.
  • Add a few drops of red or green food coloring, or whatever color you want to make it. Mix well, so there are no streaks or dots of food color.
  • Spray a 9 x 13 inch pan with a non-stick spray, pour the batter and cover with foil, bake at 350 degrees for 1 hour.
  • Remove from the oven and take off the foil to cool. Cut the mochiko with a plastic knife. Cut them into small pieces approximately 1 x 1 1/2 inches.
  • In a plastic zip-lock bag pour in katakuriko or kinako, add cut pieces of chi chi dango a little at a time, so the pieces will not stick together. Lightly shake them off and place on a serving platter.
  • If you cannot find katakuriko or kinako, you can roll the Chi Chi Dango in cornstarch.