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| Soft and chewy Chi Chi Dango Mochi |
I’m a huge fan of the new frozen yogurt places that are popping up everywhere, and one topping that I see at all the places is Mochi, a soft and chewy Japanese candy. It’s like a thick gel, gummy treat, but it isn’t like a jelly bean that is forever stuck in your teeth. It has a mildly sweet rice flavor, that isn’t overwhelming as a topping yet is perfectly delicious on its own--I should know...I’ve eaten LOTS! :)
I found this recipe for Chi Chi Dango Mochi, and decided to give it a go! I took the hints given in the comments, and it turned out perfectly. I had to laugh when the recipe said, "Don't double it," because there's MORE THAN ENOUGH in a single recipe. I got three big bowls full.
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| A great treat for lunches that easily packs along! |
From one hearty appletite to another...happy baking!
Chi Chi Dango Mochi
1 pound mochiko (glutenous rice flour)
2 1/2 cups white sugar
1 teaspoon baking powder
2 cups water
1 teaspoon vanilla extract (I'd suggest 2 teaspoons because I didn't even notice just 1 tsp.)
1 (14 ounce) can coconut milk
1 1/2 cups potato starch
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Whisk together the rice flour, sugar and baking powder; set aside.
In a medium bowl, mix together the water, vanilla, and coconut milk. Blend in the rice flour mixture. Pour into the prepared glass pan.
Cover the pan with foil and bake for 1 hour. Allow to cool completely.
Turn the pan of mochi out onto a clean surface that has been dusted with potato starch. But into bite size pieces using a plastic knife. The mochi does not stick as much to plastic knives.
*Tips: take the mochi out after one hour, whether it looks done to you or not. It IS done :) Over-baking will cause it to be dry and tough.
Photograph © Hearty Appletite
