Chi Chi Dango Mochi

A soft, chewy baked mochi made with coconut milk and tinted pink; cut into bite-size pieces.

⏱️ Prep: 10 min🍳 Cook: 60 min

Nutrition

141

Calories

—

Protein

—

Carbs

—

Fat

1 pound	455 g	mochiko (glutinous rice flour)
2 1/2 cups	600 ml	white sugar
1 teaspoon	5 ml	baking powder
2 cups	480 ml	water
1 teaspoon	5 ml	vanilla extract
1 (14 ounce) can		coconut milk
1/4 teaspoon	1.3 ml	red food color
1 1/2 cups	360 ml	potato starch

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 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.