Japanese Chi Chi Dango

This is a Japanese dessert recipe that everyonewill love as it is pleasing to everyone’s eyes esthetically due to its dynamiccolor. The chi-chi dango is sweet, soft, and chewy.

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Course: Desserts

Cuisine: Japanese

Keyword: candy, dango

CookingStyle: Boiling

Prep Time: 50

Cook Time: 30

Total Time: 1 20

Servings: servings

Calories: 1187kcal

Author: James Anderson

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Equipment

9 x 13 pan

plastic knife

Oven

cornstarch

Ingredients

16- oz mochiko
2 cup sugar granulated
1 tbsp baking powder
12- oz coconut milk
2 cups water
2 tbsp vanilla extract
Red and green food coloring

Instructions

Combine baking powder, mochiko, and sugar in a medium bowl.
Add water, coconut milk, and vanilla extract then a few drops of food coloring.
Mix well making sure no dots of food color.
Pour the batter in a 9 x 13 pan sprayed with non-stick spray. Cover with a foil.
Bake for about 1 hour at 3500F. Remove from oven, remove the foil and cool.
Cut to 1 x 1 inches pieces with a plastic knife.
Roll the chi chi dango pieces in cornstarch.
Serve and enjoy.

Video

Notes

The dango can be pink or any other color. It is usually made with mochiko flour, and water. It can be covered or uncovered. In the case of a pink dango, you can use any color you like for it. Just be sure to let it cool for about an hour before you flip it out of the pan. Then, enjoy! If you have a sweet tooth, you can easily make it a chocolate-covered one.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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