Happy New Year! 2017 is finally here! I’m looking forward to another year of delicious food. Growing up in Hawaii, one thing that always marked the start of a new year (other than the absolutely insane firework displays!) was chi chi dango.
This Japanese sweet treat is similar to standard mochi, except it has coconut milk in it, which adds some nice flavor and and makes it a bit lighter and less dense.
Mochi is something that I make when I remember. Usually it takes a pretty strong craving for me to make it, but it’s a great New Year tradition, too. I was hesitant to make it this year because I feel so well-sugared from the holiday season, but I just couldn’t resist! I mean, mochi is different from a cookie, or fudge, or a pie….right?
Chi chi dango is most frequently pink, or pink and white. A tri-color version of pink, white and green is also fairly common. You can use whatever colors you would like while making this, or none at all if white works for you. If you add more than the two layers in the recipe below, be sure each time you add a layer, you make it for 15 minutes uncovered. The final layer should be baked fully covered for an hour. You can also add about a teaspoon of vanilla if you want a little extra flavor.
Cheers to happiness and good health in the New Year!
Chi Chi Dango
Ingredients
- 1 Pound Mochiko Flour
- 2 Cups white sugar
- 1 tsp. Baking powder
- 1 13.6 oz can Coconut milk
- 2 Cups Water
- 2 drops Red food coloring
- 1/2 Cup Potato Starch
Instructions
- In large bowl, combine mochiko flour, sugar and baking powder. Add coconut milk and water and whisk until combined.
- Preheat oven to 350 degrees F. Grease a 9 x 13 inch pan.
- Pour half of mixture into prepared pan. Bake in oven for 15 minutes uncovered. While baking, add red food coloring to the remaining mixture.
- Once the first layer is done, carefully pour the pink layer on top. Cover pan tightly with foil and bake for 1 hour. Let stand until pan is completely cool (3 hours or even overnight).
- Dust a cutting board with potato starch and turn pan over to release the chi chi dango. sprinkle more potato starch on top, and using a plastic knife, cut unto rectangles.