Chi Chi Dango Mochi

“Soft and chewy Japanese dessert. A tradition of boy’s or girl’s day. Great for a snack for picnics or parties. This recipe is easy to make, but do not try cheating and double it. The directions should be followed exactly.”

Ingredients:

• 1 pound
  
  mochiko (glutinous rice flour)


• 2 1/2 cups
  
  white sugar


• 1 teaspoon
  
  baking powder


• 2 cups
  
  water


• 1 teaspoon
  
  vanilla extract


• 1 (14 ounce) can
  
  coconut milk


• 1/4 teaspoon
  
  red food color


• 1 1/2 cups
  
  potato starch

Directions:

• Preheat oven to 350 degrees F ( 175 degrees C). Grease a 9×13 inch pan. Whisk together rice flour , sugar and baking powder ; set aside.


• In a medium bowl, mix together the water , vanilla , coconut milk and red food coloring . Mix the rice flour mixture. Pour into prepared pan .


• Cover the pan with foil and bake for 1 hour . Allow to cool completely .


• Turn pan mochi out on a clean surface that has been dusted with potato starch . Cut into bite-sized pieces using a plastic knife. Mochi does not adhere as much plastic blades.

Chi Chi Dango Mochi