Chi Chi Dango

1. 1

   Combine mochiko, sugar, and baking powder. In a separate bowl, blend coconut milk, water, and vanilla. Gradually incorporate wet ingredients into the dry, mixing well.

2. 2

   Remove half of mixture, adding 2-3 drops of food coloring. Pour colored mixture into a greased 9 x 13 pan. Cover tightly with foil and bake for 20 minutes at 350 degrees.

3. 3

   Pour remaining mixture over the colored layer. Cover and bake 30 minutes or until set.

4. 4

   Let cool completely (preferably overnight), before cutting into bite-size pieces with a plastic knife. Lightly dust the pieces with katakuriko.

5. 5

   For one-color mochi, bake entire mixture for one hour at 350 degrees. You may substitute mochiko, cornstarch, or kinako (soy bean flour) for katakuriko.

6. 6

   To add the festive cherry blossom, reserve a small portion of the batter and bake separately in a greased, shallow pan until set. After cooling, use a vegetable or cookie cutter to cut out shapes from the mochi, and simply place on top of the layered chi chi dango.

* Per serving · 4 servings · Values may vary.

No additional tips available.