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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
Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Thoroughly grease a 9x13 inch (23x33 cm) baking pan.
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.
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.
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.
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.
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.
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.
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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.
This hawaiian recipe takes 195 minutes to prepare and yields 16 servings. At 316.74 calories per serving with 2.87g of protein, it's a beginner-friendly recipe perfect for dessert or snack.
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.
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.
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.
Instead of potato starch, you can try dusting with toasted kinako (roasted soybean flour) for a nutty, savory contrast to the sweet mochi.
For a green tea version, sift 1 tablespoon of high-quality matcha powder in with the dry ingredients.
Made entirely from glutinous rice flour (mochiko), Chichi Dango is a delicious dessert option for those with celiac disease or gluten sensitivities.
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.
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.
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.
Chichi Dango is a dessert and should be enjoyed in moderation. It is high in sugar and carbohydrates, providing a quick source of energy. It is naturally gluten-free, making it a suitable treat for individuals with celiac disease or gluten sensitivity.
A single serving of Chichi Dango (approximately 2 pieces) contains around 180-220 calories, primarily from carbohydrates and fats from the coconut milk.
Stickiness is the nature of mochi! The most common reason it's difficult to cut is that it hasn't cooled completely. You must let it cool to room temperature for at least 2-3 hours. Using a plastic knife and plenty of potato starch for dusting is also crucial.
No, you cannot substitute all-purpose flour. Mochiko is a specific type of glutinous (sweet) rice flour that gives Chichi Dango its signature chewy and elastic texture. Regular flour will result in a cake-like texture, not mochi.
Store it in an airtight container at room temperature for up to 2 days. Do not refrigerate it, as the cold temperature will cause the mochi to become hard and lose its soft, chewy texture.