For a more intense coconut flavor, use coconut extract in addition to the coconut milk. The red food coloring is optional but adds a festive touch, especially for celebrations. Ensure the dango is completely cool before cutting to prevent it from sticking to the knife. Store leftover Chi Chi Dango in an airtight container at room temperature for up to 2 days.
Chi Chi Dango
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 45 mins
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SERVING36 People
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VIEWS306
Delight in the pillowy softness of Chi Chi Dango, a traditional Japanese confection akin to mochi. Its subtly sweet flavor and chewy texture make it a perfect treat for celebrations or a delightful snack any day of the week. Prepare to be transported to a world of delicate flavors with each bite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Fiber0 g
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Protein1 g
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Saturated Fat2 g
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Sodium12 mg
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Fat3 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat your oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking pan with cooking spray. (5 minutes)
02 Step
Recipe View In a large bowl, whisk together the mochiko, white sugar, and baking powder until evenly combined. This ensures a smooth and consistent texture in your dango. (5 minutes)
03 Step
Recipe View In a separate medium bowl, combine the water, coconut milk, vanilla extract, and red food coloring (if using). Stir well to blend the ingredients. (5 minutes)
04 Step
Recipe View Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough dango. Pour the batter into the prepared baking pan and cover tightly with aluminum foil. (10 minutes)
05 Step
Recipe View Bake in the preheated oven for 1 hour. Remove the foil and let cool completely in the pan. (1 hour)
06 Step
Recipe View Once cooled, dust a clean work surface with potato starch. Invert the pan onto the prepared surface. Use a plastic knife or a dough scraper to cut the dango into 36 equal squares. (10 minutes)
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RECIPE REVIEWS
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Jeremie Farrell
Mar 16, 2025The red food coloring makes these so festive and pretty!
Kaden Johns
Oct 16, 2024I added a few drops of almond extract for a different flavor profile, and it was delicious!
Roselyn Williamson
Aug 13, 2024I've made this recipe several times, and it's always a hit at parties. The texture is amazing!
Eulalia Terry
Mar 26, 2024I didn't have potato starch, so I used cornstarch, and it worked just fine.
Lenny Schneider
Mar 15, 2024Letting them cool completely is important, as it helps them hold their shape.
Alessandra Schinner
Sep 21, 2023Be sure to grease the pan really well, or the dango will stick!
Vaughn Abshire
Sep 19, 2023This recipe was so easy to follow, and the dango came out perfectly! My kids loved it!
Weldon Altenwerth
Aug 18, 2023My dango was a little too soft. Next time, I'll bake it for a few extra minutes.
Aurelie Torphy
Jun 7, 2023This is a great recipe for beginners. The instructions are clear and concise.