Chi chi dango mochi

    Chi chi dango mochi


    81 people made this

    About this recipe: This is a Japanese dessert recipe that's easy to make at home. You'll be able to find the harder to find ingredients at Asian or Chinese shops. Don't try to double this recipe - the directions should be followed exactly.

    Serves: 36 

    • 450g mochiko (glutinous rice flour)
    • 500g caster sugar
    • 1 teaspoon baking powder
    • 475ml water
    • 1 teaspoon vanilla extract
    • 1 (400ml) tin coconut milk
    • 1/4 teaspoon red food colouring
    • 200g potato starch

    Prep:10min  ›  Cook:1hr  ›  Extra time:30min cooling  ›  Ready in:1hr40min 

    1. Preheat oven to 180 C / Gas 4. Grease a 20x30cm baking dish. Whisk together the rice flour, sugar and baking powder; set aside.
    2. In a medium bowl, mix together the water, vanilla, coconut milk and red food colouring. Blend in the rice flour mixture. Pour into the prepared dish.
    3. Cover the dish with foil and bake for 1 hour. Allow to cool completely.
    4. Turn the dish of mochi out onto a clean surface that has been dusted with potato flour. Cut into bite size pieces using a plastic knife (the mochi does not stick as much to plastic knives).

    Potato starch vs flour

    Note that potato starch is not the same as potato flour, though sometimes potato starch is erroneously labelled as potato flour. Make sure what you buy is a refined, white powder, as true potato flour is made from the entire potato, including the skin, and is less refined.

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