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The only other ingredient that may be new to you is katakuriko, or potato starch. I also get this at the Japanese market. When I was in high school, my family always made mochi in the microwave.
This chi chi dango recipe is actually adapted from our original microwave mochi recipe. Marukai, the Japanese market chain in California, sells one that is specific for making mochi in the microwave. In order to adapt this recipe for the microwave, mix all the ingredients as noted in the recipe below.
Pour the batter into the microwave pan and cover with plastic wrap. Microwave on high for minutes or until mochi is cooked through. Be very careful lifting the plastic wrap, as the steam will be super hot. These days, I make all my mochi by baking it in the oven. Mochi, as a rice dessert, dries out easily. The steam trapped by the foil helps cook your mochi while keeping it nice and moist. Sorry to all the readers out there who hate the word moist.
One drawback to cooking mochi in the oven is that it takes a much longer time. Expect about an hour bake time. Speaking of which, want to know my secret tool for slicing mochi?
A pizza cutter!! It never sticks! This recipe is the most basic chi chi dango recipe. If you like chi chi dango and are ready to take it up another level, definitely check out my other chi chi dango recipes:. This chi chi dango recipe uses half a 16 oz box of mochiko. You can easily double it to use the entire box. Thank you Dewny! Carrot Cake. It's so good it allows you to play with colors and flavorings! I have tried green tea powder, strawberry, lemon, melon, cinnamon, cappucino, and chocolate flavorings.
And all turned out fabulous. It's so easy to make, too! I just dump everything to food processor and process it for a 10 or 15 seconds before pouring it into the lightly greased pan. Fool proof. Also try substitute half coconut milk with non dairy whipping cream and you will never look back. Some tips: a I bake mine in water bath, bottom rack, for about 1 hour to avoid the crusty edge problem. Excellent recipe!
The only bad thing about this mochi is that I can't stop eating them!! Definitely a keeper. Thanks, Dewny! I'm from Hawaii, moved to California and have been looking for a good mochi recipe. This recipe is perfect. The mochi comes out soft and chewy. I made mine pink. Just be patient and let it cool completely. Best is to make it a day ahead and let it cool overnight, then cut in pieces the following morning.
Much easier to handle and slice. Also used the trick of wrapping a plastic knife in saran wrap. I never used that method before and it made the cutting soooo easy!
I used potato starch to coat. Wonderful - just like the old japanese grandmas used to make for me back home. Followed the recipe to the "T". Can't go wrong. Rating: 4 stars. I made this recipe numerous times. The first two times the center took forever to bake, but the third time I raised the foil in the middle and it baked great. The sides always seemed to overbake, but overall it was yummy. Mochi is a Japanese rice cake made from glutinous rice.
It is ground, steamed, and pounded into a sticky ball. Though, color can be added to it. Also, mochi is not naturally sweet, which is why dango and daifuku exist because these are mochi that have additives to make them into sweet snacks or desserts. The most important difference between mochi and dango is that while mochi is made from rice, dango is made from rice flour mochiko. Though, both are commonly white and lack a strong flavor of their own.
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