The best recipes

Chi chi dango mochi recipe

Chi chi dango mochi recipe

  • Recipes
  • Ingredients
  • Grain
  • Flour
  • Rice flour

This is a Japanese dessert recipe that's easy to make at home. You'll be able to find the harder to find ingredients at Asian or Chinese shops. Don't try to double this recipe - the directions should be followed exactly.

84 people made this

IngredientsServes: 36

  • 450g mochiko (glutinous rice flour)
  • 500g caster sugar
  • 1 teaspoon baking powder
  • 475ml water
  • 1 teaspoon vanilla extract
  • 1 (400ml) tin coconut milk
  • 1/4 teaspoon red food colouring
  • 200g potato starch

MethodPrep:10min ›Cook:1hr ›Extra time:30min cooling › Ready in:1hr40min

  1. Preheat oven to 180 C / Gas 4. Grease a 20x30cm baking dish. Whisk together the rice flour, sugar and baking powder; set aside.
  2. In a medium bowl, mix together the water, vanilla, coconut milk and red food colouring. Blend in the rice flour mixture. Pour into the prepared dish.
  3. Cover the dish with foil and bake for 1 hour. Allow to cool completely.
  4. Turn the dish of mochi out onto a clean surface that has been dusted with potato flour. Cut into bite size pieces using a plastic knife (the mochi does not stick as much to plastic knives).

Potato starch vs flour

Note that potato starch is not the same as potato flour, though sometimes potato starch is erroneously labelled as potato flour. Make sure what you buy is a refined, white powder, as true potato flour is made from the entire potato, including the skin, and is less refined.

Recently viewed

Reviews & ratingsAverage global rating:(90)

Reviews in English (77)

by Sharon

HELPFUL Hints...Follow recipe to a "T". After baking for an hour it will not look done (except for an inch around the perimeter). It's OK and really IS done. Leave it overnight loosely covered with foil. Must be completely cool before cutting otherwise you end up with odd shapes. I used the straight edge of my cutting scraper to get even cuts (that you scoop cut veggies etc with). The purpose of the potato starch is to keep the edges from sticking to everything. Go EASY as it masks the flavor of the mochi. I "spank" the excess off so they are very lightly covered. I've baked in both types (metal and glass) and prefer the pyrex as the edges don't get as hard. Plus the edges soften overnight and are fine to keep. I added a picture to show how lightly to coat and how neatly the shape turns out when you wait for it to cool (on the yellow plate). I also grew up in Hawaii and found this to beat out all my Hawaiian recipe books. Thanks for the post Dewny!-04 Mar 2010


This recipe came out terrifically! I live in Hawaii and buying Chi Chi Dango is expensive relative to the ingredients and ease of making. (About a dozen 1.5 inch pieces will sell for $5!) So I decided to find a recipe and make it myself. I've made it three times within a week and each time it has come out perfectly.I will share some lessons. For some reason, some stores only have 13.5 oz (not the 14 oz in the recipe) cans of coconut milk. It was not a problem. Also, if you let your kids help you with the potato starch dusting, make sure they go easy. To them it looks like powdered sugar so they think, the more the better. I ended up individually dusting off the excess from each piece. I agree with the previous reviewer to make sure the pan is completely cool before removing so that it keeps its shape. Lastly, trim and discard the hard edges. (The sides get crisp as it is against the pan.)I shared the results with many different people and they all said it was the best they ever had. Thank you Dewny!-18 Jun 2008

Watch the video: Delicious BUTTER MOCHI recipe. Keeping It Relle (January 2022).