Chi Chi Dango Mochi

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.

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