How to Make Chichi Dango, Easy Mochi Dessert

After indulging in rich food during the holidays, I love to start the new year with chichi dango, a simple, delicate mochi dessert that’s mildly sweet. You need just six ingredients and a few minutes to prep.

This recipe is easy to make, except you may have to source a couple of ingredients: mochiko (sweet rice flour) and katakuriko (potato starch). Both are gluten-free. You can substitute cornstarch for potato starch, in a pinch. Both mochiko and katakuriko are available online and at Asian grocery stores (where these items are likely to be cheaper).

What is Chichi Dango?

Of Japanese origin, chichi dango is a popular dessert or snack in Hawaii. “Dango” means dumpling in Japanese.

Unlike traditional mochi, which is made by steaming mochi rice, pounding it into a smooth mass, and shaping into unsweetened patties, chichi dango is made with mochi rice flour. That makes it so much easier to work with and the recipe creates a deliciously sweet, light, and more tender dessert mochi.

Mochi is getting increasingly mainstream and mochi ice cream, ice cream encased in a soft, mochi dough, is found almost everywhere these days, including my local Target, Costco, and Safeway.

Chichi Dango

Makes 32 (2- X 2-inch) pieces

• Nonstick cooking spray
• One box (1 pound) mochiko (sweet rice flour)
• 1 1/2 to 2 cups sugar, depending on preferred sweetness (I use 1 3/4 cups)
• 1 teaspoon baking powder (check label if you want gluten free)
• One can (13.5 ounces) coconut milk
• 1 1/4 cups water
• 1 teaspoon vanilla
• Red and green liquid food coloring (optional)
• Potato starch (katakuriko) for dusting, or cornstarch

Why not try your hand at making sushi? Great for a kid’s bento lunch.

Making the Batter

Heat oven to 350 degrees. Coat two 8- X 8-inch glass baking dishes with cooking spray.

In a large bowl, whisk together mochiko, sugar, and baking powder. In a separate bowl, whisk together coconut milk, water, and vanilla.

Gradually stir the wet ingredients into the dry ingredients to make a smooth batter. Remove half (about 2 1/2 cups) to a separate bowl.

Add a few drops red food coloring to one bowl. Add green food coloring to the second bowl. Use food coloring sparingly–you want pastel shades.

Now pour each batter into a separate, prepared baking dish. Cover tightly with foil and bake about 40 to 50 minutes until edges begin to pull away from the pan and the top is firm.

Remove foil and cool completely.

Cutting and Finishing the Chichi Dango

Next, coat a clean work surface with a thin layer of potato starch. Turn the chichi dango out of the pan onto the work surface. Using a plastic knife, cut the chichi dango into 32 (2- X 2-inch) pieces. Repeat with remaining pan.

Finally, spoon some potato starch into a dinner plate and coat the chichi dango on all sides, dusting off excess.

Storing the Chichi Dango

Store chichi dango in an airtight container for up to a day; for longer storage, refrigerate for up to five days. Microwave 10 seconds to bring back the soft texture.

According to the website, Pantry & Larder, you can freeze dessert mochi by wrapping each piece in plastic wrap; store the pieces into a freezer-proof bag or airtight container, for up to two weeks. Defrost in the fridge and microwave to soften.

Recipe Notes:

• You can make the chichi dango in one 9- X 13-inch baking pan instead of two smaller pans. Bake for 1 hour.
• Coconut milk comes in different size cans. If your can has a larger amount of liquid, decrease water to equal the total amount of liquid called for in this recipe, when water and coconut milk are combined. (1 1/4 cups water is 10 ounces.)
• For a smoother batter, instead of mixing by hand, use an electric hand mixer.
• To prevent sticking use a plastic knife to cut the chichi dango. An ordinary throwaway plastic knife from picnics or takeout restaurants will do.

What to do with Potato Starch

If you buy potato starch just for this recipe, here’s how you can use the remainder. Or, learn more about potato starch and try some additional recipes.

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