Easy Homemade Mochi (Chi Chi Dango)
Easy Homemade Mochi, also known as Chi Chi Dango, is a soft, chewy Japanese-style rice cake made with sweet rice flour and coconut milk. This simple baked version delivers a tender, bouncy texture with a lightly sweet flavor perfect for sharing.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 24 pieces
- Category: Dessert
- Method: Bake
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
1 1/2 cup mochiko (8 oz)
1 cup sugar
1 cup water
1/2 (13.5 oz) can coconut milk (about 200 mL or 3/4 cup)
1 drop food coloring (optional)
Potato starch (katakuriko), for dusting
Instructions
- Preheat the oven to 350 degrees F and grease an 8x8-inch baking dish.
- In a large bowl, mix the mochiko, sugar, coconut milk, water, and food coloring until completely smooth and fully combined.
- Pour the batter into the prepared baking dish and cover tightly with aluminum foil.
- Bake for 45 to 55 minutes, until the mochi is set and the center no longer looks wet.
- Cool completely in the pan. Dust the surface generously with potato starch, turn out onto a starch-dusted surface, and slice into rectangles using a pizza cutter or plastic knife, dusting with more starch as needed.
Notes
For chocolate mochi, add 1–2 tablespoons cocoa powder to the dry ingredients.
For matcha mochi, mix in 1 teaspoon matcha powder.
Add 1/2 teaspoon vanilla extract for a warm vanilla flavor.
Store in an airtight container at room temperature for up to 3 days.
Avoid refrigerating, as it may harden the texture. Microwave briefly to soften if needed.
Ensure mochi is fully cooled before cutting to prevent sticking.
Nutrition
- Serving Size: 1 piece
- Calories: 110 kcal
- Sugar: 9 g
- Sodium: 15 mg
- Fat: 2 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
Find it online: https://recipesbyjanet.com/easy-homemade-mochi-chi-chi-dango/
