CHI CHI DANGO MOCHI RECIPE | ALLRECIPES
Provided by: dewny (dewny)
Categories: Japanese Recipes
Total time: 1 hours 10 minutes
Prep time: 10 minutes
Cook time: 1 hours 0 minutes
Yield: 1 – 9×13 inch pan
|1 pound mochiko (glutinous rice flour)|
|2 ½ cups white sugar|
|1 teaspoon baking powder|
|2 cups water|
|1 teaspoon vanilla extract|
|1 (14 ounce) can coconut milk|
|¼ teaspoon red food color|
|1 ½ cups potato starch|
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan. Whisk together the rice flour, sugar and baking powder; set aside.
- In a medium bowl, mix together the water, vanilla, coconut milk and red food coloring. Blend in the rice flour mixture. Pour into the prepared pan.
- Cover the pan with foil and bake for 1 hour. Allow to cool completely.
- Turn the pan of mochi out onto a clean surface that has been dusted with potato starch. Cut into bite size pieces using a plastic knife. The mochi does not stick as much to plastic knives.
Calories 140.7 calories, CarbohydrateContent 29 g, FatContent 2.5 g, FiberContent 0.4 g, ProteinContent 1 g, SaturatedFatContent 2.1 g, SodiumContent 11.8 mg, SugarContent 13.9 g