8Ingredients
1030Calories
90Minutes

Ingredients

  • 1 pound mochiko (16 oz box)
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 can coconut milk (12 oz)
  • 1 3/4 cups water
  • 1 teaspoon vanilla
  • red food coloring (or color of choice)
  • katakuriko (potato starch, for dusting)

Directions

  1. Combine mochiko, sugar, and baking powder. In a separate bowl, blend coconut milk, water, and vanilla. Gradually incorporate wet ingredients into the dry, mixing well.
  2. Remove half of mixture, adding 2-3 drops of food coloring. Pour colored mixture into a greased 9 x 13 pan. Cover tightly with foil and bake for 20 minutes at 350 degrees.
  3. Pour remaining mixture over the colored layer. Cover and bake 30 minutes or until set.
  4. Let cool completely (preferably overnight), before cutting into bite-size pieces with a plastic knife. Lightly dust the pieces with katakuriko.
  5. For one-color mochi, bake entire mixture for one hour at 350 degrees. You may substitute mochiko, cornstarch, or kinako (soy bean flour) for katakuriko.
  6. To add the festive cherry blossom, reserve a small portion of the batter and bake separately in a greased, shallow pan until set. After cooling, use a vegetable or cookie cutter to cut out shapes from the mochi, and simply place on top of the layered chi chi dango.
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NutritionView more

1030Calories
Sodium6%DV150mg
Fat38%DV25g
Protein18%DV9g
Carbs66%DV197g
Fiber16%DV4g

PER SERVING *

Calories1030Calories from Fat230
% DAILY VALUE*
Total Fat25g38%
Saturated Fat21g105%
Trans Fat
Cholesterol
Sodium150mg6%
Potassium350mg10%
Protein9g18%
Calories from Fat230
% DAILY VALUE*
Total Carbohydrate197g66%
Dietary Fiber4g16%
Sugars103g206%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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