Just Jenn Recipes

Chi Chi Dango Mochi

Chi Chi Dango was what I always remember it being called in Hawaii – small squares of colorful mochi, sometimes plain sometimes with strong fruit flavors. But plain ol’ pink Chi Chi Dango has always been a favorite of mine.

1 (16 oz) box mochiko
2 cups sugar
1/2 teaspoon baking powder
2 cups water
1 (13.5 ounce) can coconut milk
1/2 teaspoon vanilla
pink food coloring
Potato starch (katakuriko)

Mochiko is a sweet rice flour and katakuriko is a fine, flavorless potato starch – both are available in asian markets or can easily be found online.

Preheat oven to 350 degrees, grease a 9×13 inch pyrex with butter.
In a large mixing bowl whisk together the mochiko, sugar and baking powder.

Add the water, coconut milk and vanilla to the dry ingredients, mixing together well.

Pour the mixture into the prepped pan. Cover tightly with foil and place the pan in the center of the oven and bake for 1 hour. Uncover and cool for completely.

When the mochi is cool, cut it into squares using a plastic knife. This can be sticky stuff.

Roll the pieces around in the potato starch (katakuriko), that will keep the mochi from sticking to each other when you serve it.

pink chi chi dango
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Chi Chi Dango Mochi



14 Responses to “Chi Chi Dango Mochi”

  1. Jessica says:

    ooh, so pretty! I really want to try these.

  2. anne says:

    Making these today! :D

  3. jes says:

    how long can you keep these for?

  4. Erin HP says:

    holy moly, these came out great! I only used 1 1/2 C sugar to be safe, and it was sweet enough for me. I grew up eating the chichi dango from Nisshodo so I was surprised that these really hit the spot. I tried blue food coloring, hoping for my boys to be more into eating them. We’ll see. No problem if they don’t eat any, cause I can handle any amount of mochi myself! If you grew up in HI and miss chichi dango, you gotta make this recipe!!!

  5. Lauren says:

    Needed a quick simple recipe for mochi so I could make it for my boyfriend. I am so excited to see all the other mochi recipes, I will def be trying them out next!

  6. Jade says:

    Hi, thanks for posting these wonderful little pink gems. I’m dying to try them out but where I live, they sell mochiko powder in several different sizes. So I’m just wondering if you can clarify, how much (grams? oz? cups?) mochiko powder is it per box that you’re using for this recipe. Cheers

  7. Lorena says:

    I’m making these right now for a family party tomorrow. I did make two changes — no food coloring and I used cornstarch instead of potato starch. We’ll see how this goes over!

  8. S.O. says:

    1 box = 16 ounces

  9. justJENN says:

    @Jade One box of mochiko equals 16 ounces.

  10. justJENN says:

    @Jes They are better fresh so depending on your climate, a few days.

  11. carly says:

    just made this…so good. living in san antonio, i’m glad that i can make it for myself. no more asking family visiting from Maui to bring me mochi from Longs. : )

  12. Heather says:

    I changed the recipe a bit: added a big handful of shredded coconut and reduced the sugar to 1 1/2 cups. I didn’t have potato starch so I used powdered sugar to coat. Yummy!!!

  13. Kristin says:

    So I think mine burned because I didn’t have coconut milk and used regular milk instead. It was still really good. I just scooped out the good parts and made balls instead of squares. Next time I’ll try the coco milk.

  14. Julia K says:

    This is what I’m making for my neighbors and friends for Valentine’s Day! Who doesn’t love mochi? Plus, I live in Hawaii so everyone loves this here.

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