Sam Choy's Kitchen recipe: Chi Chi Dango

Published: May. 28, 2004 at 5:35 PM HST|Updated: Apr. 28, 2010 at 6:24 PM HST
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Sam Choy's Kitchen recipe: Chi Chi Dango

3½ cup mochiko 
2½ cups sugar 
1 teaspoon baking powder
2 cups water
1 tsp. vanilla
1 can coconut milk
Red and green food coloring (optional)
Potato starch

In a mixing bowl, sift dry ingredients and set aside.

In another mixing bowl, whisk coconut mix and water.  Add vanilla and mix well.  Slowly add dry ingredients and mix until well blended.

1) If you want to make 3 (color) layers to your mochi:
Divide batter into three equal parts.  Add couple drops of red food coloring to the bowl, mix and pour into a 9 inch by 13 inch greased pan.  Bake at 350 degrees for 15 minutes.  Pour second layer (different color or white- no coloring added) over first layer and bake for 20 minutes.  Next add couple drops of green food coloring to last divided batter, mix well and pour over second layer and bake for 30 minutes.

2) If you just want to make your mochi with just one color (no layers):
Add couple drops of red or green food coloring to the batter and mix well.  Pour the whole mixture in a greased 9 inch by 13 inch baking pan.  Bake at 350 degrees for 1 hour.

It's very important to cover pan very tightly with foil while baking!

Allow the mochi to cool completely.  Turn the pan of mochi out onto a clean surface that has been dusted with potato starch or cut mochi straight from the pan into bite size pieces using a plastic knife.   Roll in potato starch and dust off excess before serving.