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Easy Homemade Mochi (Chi Chi Dango) Recipe

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4.1 from 10 reviews

Easy Homemade Mochi (Chi Chi Dango) is a soft, chewy Japanese rice cake made from mochiko (sweet rice flour), coconut milk, and sugar. This simple recipe uses baking as the primary cooking method to create delightful mochi squares, perfect for snacking or dessert. Lightly dusted with potato starch to prevent sticking, this mochi is easy to make and keeps well at room temperature for a few days.

Ingredients

Main Ingredients

  • 1 1/2 cups mochiko (sweet rice flour) (8 oz)
  • 1 cup sugar
  • 1 cup water
  • 1/2 13.5 oz can coconut milk (about 200 mL or 3/4 cup)
  • 1 drop food coloring (optional)

For Dusting

  • Potato starch (katakuriko) as needed

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350 degrees Fahrenheit. Grease an 8×8 inch baking dish, preferably glass, to prevent sticking during baking.
  2. Mix Ingredients: In a mixing bowl, combine mochiko, sugar, coconut milk, water, and food coloring if using. Stir until the mixture is smooth and fully incorporated.
  3. Pour and Cover: Pour the mochi batter evenly into the prepared baking dish. Cover the dish tightly with aluminum foil to trap steam and ensure even cooking.
  4. Bake Mochi: Bake the mochi in the preheated oven for 45 to 55 minutes, or until it is fully cooked through and has a sticky, gelatinous texture.
  5. Cool and Dust: Remove the mochi from the oven and allow it to cool completely. Once cooled, dust the surface with potato starch to prevent sticking. Using a pizza cutter or plastic knife, slice the mochi into rectangles, adding more potato starch as needed to handle the sticky texture.

Notes

  • A glass baking dish is preferred to minimize sticking.
  • The mochi can also be cooked in the microwave as an alternative method (details not provided).
  • Chi Chi Dango keeps sealed at room temperature for a few days.
  • Potato starch is essential to prevent the mochi from sticking during slicing and serving.

Find it online: https://bitezly.com/easy-homemade-mochi-chi-chi-dango-recipe/