Chi Chi Dango Mochi Recipe

1lb Mochiko Flour (sweet rice flour)

1 1/2c White Sugar 

1t Baking Powder

1 can Coconut Milk

1 3/4c Water

1t Vanilla (optional)

1t Rose Water (optional)

Red and Green Food Coloring 

Potato Starch

Whisk the mochiko flour, sugar, and baking powder in a bowl. Set aside. In another bowl, whisk the coconut milk, water, and vanilla until well blended. Gradually whisk the dry ingredients into the wet ingredients until the batter is smooth.

Evenly separate the batter into three bowls. Add 3 drops of red food coloring to one bowl and 3 drops of green to another. Add more drops, stirring between each one, until you have reached your desired hue. Keep one bowl the original white.

Pour the green batter into a greased 9″ x 13″ glass pan and cover with foil. Place the covered mochi pan in another, larger pan. Create a water bath by pouring some water into the outside pan. Place the pans in a 350F oven for 25 minutes.

Take the green mochi out of the oven and pour the white batter onto the green. Cover again and place back in the oven for 30 minutes.

Remove the mochi from the oven again, pouring the pink mochi batter onto the white. Cover and return to the oven for a final 30 minutes.

Remove the mochi from the oven and shake off any condensation that might be on the underside of the foil. Replace the foil and let the mochi cool overnight.

Using a small knife dusted with potato starch, slice the mochi into small rectangle shapes. Roll the cut mochi in the potato starch and pat the excess off. Enjoy!