Chi Chi Dango Mochi Recipes

Steps:

• 1. Combine mochiko, sugar, and baking powder. In a separate bowl, blend coconut milk, water, and vanilla. Gradually add wet ingredients into the dry mix, mixing well.
• 2. Remove half of mixture, adding 2 drops of food coloring. Pour colored mixture into a greased 9 x 13 pan. Cover tightly with foil and bake for 20 minutes at 350 degrees.
• 3. Pour remaining mixture over the colored layer. Cover and bake 30 minutes or until set.
• 4. Let cool completely, before cutting into bite-size strips with a plastic knife or pizza cutter. Lightly dust the pieces with katakuriko or cornstarch. (i used a baster brush)

Steps:

• Generously grease a 9x13-inch microwave-safe pan with cooking spray.
• Combine mochiko and sugar in a bowl. Add water, coconut milk, and vanilla; stir everything together until smooth. Pour batter into the prepared pan.
• Microwave on high for 18 minutes until cake is set. If the top center of the cake is still sticky, microwave in increments of 2 minutes until no longer sticky.
• Remove the pan from the microwave and set on a cooling rack. Cool for about 90 minutes.
• Cut cake into 16 pieces and roll in potato starch or kinako.