Chichi Dango
A soft, chewy, and sweet Hawaiian treat made from mochiko flour and coconut milk. This delightful mochi cake is simple to make, naturally gluten-free, and perfect for sharing.
For 16 servings
8 steps. 60 minutes total.
- 1
Prepare Oven and Pan: Preheat your oven to 350°F (175°C)
- a.Thoroughly grease a 9x13 inch (23x33 cm) baking pan.
- 2
Step 2
- a.Combine Dry Ingredients: In a large bowl, whisk together the mochiko flour, granulated sugar, baking powder, and salt. Continue whisking until well combined and free of lumps.
- 3
Step 3
- a.Combine Wet Ingredients: In a separate medium bowl, whisk together the full-fat coconut milk, water, and vanilla extract. If using, add a few drops of red food coloring and mix until you achieve a uniform, pastel pink color.
- 4
Step 4
- a.Make the Batter: Gradually pour the wet ingredients into the bowl of dry ingredients. Whisk continuously until the batter is completely smooth and glossy. Scrape the bottom and sides of the bowl to ensure everything is fully incorporated.
- 5
Step 5
- a.Bake the Mochi: Pour the batter into the prepared baking pan and spread it evenly. Bake for 60 minutes. The mochi is done when the edges are lightly browned and a toothpick inserted into the center comes out clean.
- 6
Step 6
- a.Cool Completely (Crucial Step): Remove the pan from the oven and place it on a wire rack. Allow it to cool completely to room temperature, which will take at least 2-3 hours. Do not rush this step, as cutting warm mochi is nearly impossible.
- 7
Step 7
- a.Cut the Mochi: Generously dust a clean work surface or a large cutting board with potato starch. Carefully invert the cooled mochi slab onto the dusted surface.
- 8
Step 8
- a.Dust and Serve: Dust the top of the mochi and your knife (a plastic knife or bench scraper works best) with more potato starch. Cut the mochi into 32 small rectangular pieces. Gently toss each piece in the potato starch to coat all sides, which prevents them from sticking. Shake off any excess starch before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Patience is key! The mochi MUST be completely cool before cutting. Attempting to cut it while warm will result in a sticky, unmanageable mess.
- 2Use a plastic knife or a bench scraper for cutting, as they stick less to the mochi than metal knives. Dusting the blade with potato starch also helps create clean cuts.
- 3Don't skimp on the potato starch (or cornstarch). It's essential for handling the mochi and preventing the finished pieces from clumping together.
- 4For the best texture, store Chichi Dango in a single layer in an airtight container at room temperature for up to 2 days. Refrigeration will cause it to harden.
- 5Ensure your batter is perfectly smooth. Any lumps of mochiko flour will result in a gritty texture in the final product.
Adapt it for your goals.
Flavor
Replace vanilla extract with 1 teaspoon of pandan extract for a classic Southeast Asian flavor, or 1 teaspoon of ube extract for a vibrant purple color and nutty vanilla taste.
ColorColor
Use different food colorings to create various pastel shades. A few drops of green for a matcha version or yellow for a lemon-flavored one.
ToppingTopping
Instead of potato starch, you can try dusting with toasted kinako (roasted soybean flour) for a nutty, savory contrast to the sweet mochi.
MatchaMatcha
For a green tea version, sift 1 tablespoon of high-quality matcha powder in with the dry ingredients.
Why this is on our healthy list.
Naturally Gluten-Free
Made entirely from glutinous rice flour (mochiko), Chichi Dango is a delicious dessert option for those with celiac disease or gluten sensitivities.
Quick Energy Source
The simple carbohydrates from the rice flour and sugar provide a rapid source of energy, making it a satisfying treat when you need a little boost.
Contains Healthy Fats
The use of full-fat coconut milk provides medium-chain triglycerides (MCTs), a type of fat that is more easily digested and used for energy by the body compared to other saturated fats.
Frequently asked questions
Chichi Dango is a type of mochi, a popular Hawaiian dessert with Japanese origins. It's made from mochiko (sweet glutinous rice flour), sugar, and coconut milk, resulting in a soft, chewy, and sweet confection.