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Delightful and chewy Japanese rice cake treat.
Chi chi dango, a mochiko dessert confection, is a soft, chewy Japanese treat that is very similar in taste to mochi. It's traditionally served at Girl's Day or Boy's Day celebrations. It makes a great snack for picnics or parties. This recipe is easy to make, but don't double the directions — follow them exactly as written.
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Ingredients

  • cooking spray
  • 1 pound mochiko (glutinous rice flour)
  • 2 ½ cups white sugar
  • 1 teaspoon baking powder
  • 2 cups water
  • 1 (14 ounce) can coconut milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon red food color
  • ¼ cup potato starch, or as needed

Directions

  • Step 1:
    Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan with cooking spray.
  • Step 2:
    Whisk mochiko, sugar, and baking powder together in a bowl.
  • Step 3:
    Combine water, coconut milk, vanilla, and food coloring in a medium bowl. Blend in dry ingredients, then pour into the prepared pan. Cover with foil.
  • Step 4:
    Bake in the preheated oven for 1 hour. Remove from the oven and let cool completely, 30 minutes to 1 hour.
  • Step 5:
    Dust a work surface with potato starch. Invert the pan onto the work surface. Use a plastic knife to cut into 36 squares.

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