Chichi Dango for Girls Day
Chichi Dango for Girls Day
Ingredients
For the Chichi Dango (per 8x8 inch pan)
- 8 ounces mochiko flour
- 3/4 cup granulated sugar
- 1 cup water
- 1/2 can coconut milk
- 1/2 teaspoon vanilla extract
- as needed oil, for greasing pan
- as needed potato starch, for dusting
Optional Flavorings (per 8x8 inch pan)
- 1 1/2 tablespoons matcha powder
- 3 tablespoons strawberry powder, (freeze-dried strawberries blended)
Instructions
- 1
Preheat your oven to 350°F.
⏱️ 15 min•🌡️ 350
- 2
In a large mixing bowl, sift together the mochiko flour and granulated sugar. If making a flavored batch, also sift in the optional flavor powder (either 1 1/2 tablespoons matcha powder or 3 tablespoons strawberry powder).
⏱️ 5 min
- 3
Pour in the water, 1/2 can coconut milk, and vanilla extract. Whisk thoroughly until the batter is smooth and well combined, with no lumps.
⏱️ 5 min
- 4
Lightly grease an 8x8 inch baking pan with oil.
⏱️ 2 min
- 5
Pour the prepared batter into the greased 8x8 inch pan.
⏱️ 1 min
- 6
Cover the pan tightly with aluminum foil. Bake for 45 minutes, or until the chichi dango is cooked through. You can check for doneness when the sides of the mochi begin to pull away from the pan or when the mochi is no longer sticky to the touch.
⏱️ 45 min•🌡️ 350
- 7
Remove the pan from the oven and let the chichi dango cool completely in the pan. This will take at least 1 hour.
⏱️ 60 min
- 8
Once completely cooled, carefully remove the chichi dango from the pan. You may need to gently loosen the edges with a knife.
⏱️ 2 min
- 9
Generously dust the cooled chichi dango with potato starch. Use a plastic knife, pizza cutter, or plastic dough scraper to slice the mochi into 32 individual pieces.
⏱️ 5 min
- 10
Serve and enjoy your homemade Chichi Dango!
Kitchen Tools
Nutrition Facts (per serving)
Chichi Dango for Girls Day
For the Chichi Dango (per 8x8 inch pan)
- 8 ounces mochiko flour
- 3/4 cup granulated sugar
- 1 cup water
- 1/2 can coconut milk
- 1/2 teaspoon vanilla extract
- as needed oil, for greasing pan
- as needed potato starch, for dusting
Optional Flavorings (per 8x8 inch pan)
- 1 1/2 tablespoons matcha powder
- 3 tablespoons strawberry powder, (freeze-dried strawberries blended)
Instructions
- 1
Preheat your oven to 350°F.
⏱️ 15 min•🌡️ 350 - 2
In a large mixing bowl, sift together the mochiko flour and granulated sugar. If making a flavored batch, also sift in the optional flavor powder (either 1 1/2 tablespoons matcha powder or 3 tablespoons strawberry powder).
⏱️ 5 min - 3
Pour in the water, 1/2 can coconut milk, and vanilla extract. Whisk thoroughly until the batter is smooth and well combined, with no lumps.
⏱️ 5 min - 4
Lightly grease an 8x8 inch baking pan with oil.
⏱️ 2 min - 5
Pour the prepared batter into the greased 8x8 inch pan.
⏱️ 1 min - 6
Cover the pan tightly with aluminum foil. Bake for 45 minutes, or until the chichi dango is cooked through. You can check for doneness when the sides of the mochi begin to pull away from the pan or when the mochi is no longer sticky to the touch.
⏱️ 45 min•🌡️ 350 - 7
Remove the pan from the oven and let the chichi dango cool completely in the pan. This will take at least 1 hour.
⏱️ 60 min - 8
Once completely cooled, carefully remove the chichi dango from the pan. You may need to gently loosen the edges with a knife.
⏱️ 2 min - 9
Generously dust the cooled chichi dango with potato starch. Use a plastic knife, pizza cutter, or plastic dough scraper to slice the mochi into 32 individual pieces.
⏱️ 5 min - 10
Serve and enjoy your homemade Chichi Dango!