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Mochi Recipe

Easy Chi Chi Dango Mochi

This traditional Japanese chi chi dango mochi recipe creates perfectly chewy, sweet rice cakes using just four simple ingredients. Naturally gluten-free and vegan, this beginner-friendly dessert delivers authentic flavor without any special equipment. Popular in Hawaii and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 24 pieces
Course: Dessert
Cuisine: Hawaiian, Japanese
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 cups mochiko (glutinous rice flour) 8 oz - do not substitute other rice flours
  • 1 cup granulated sugar
  • 1/2 cup water adjust based on coconut milk type - see notes
  • 1/2 can coconut milk 13.5 oz can, about 3/4 cup or 200mL
Optional Ingredients
  • 1 drop food coloring optional for color
  • as needed potato starch (katakuriko) for dusting - can substitute cornstarch

Equipment

  • 8x8 Glass Baking Dish
  • Mixing Bowl
  • Whisk
  • Aluminum foil
  • Pizza Cutter or Plastic Knife

Method
 

  1. Preheat oven to 350°F (175°C). Grease an 8x8 inch glass baking dish thoroughly to prevent sticking.
  2. In a large mixing bowl, combine mochiko, sugar, coconut milk, water, and food coloring (if using). Whisk until the mixture is completely smooth and no lumps remain.
  3. Pour the batter into the prepared baking dish, spreading it evenly. Cover tightly with aluminum foil to trap steam and prevent drying out.
  4. Bake for 45-55 minutes, or until the mochi is cooked all the way through and has a translucent appearance. The surface should be set and not jiggly.
  5. Remove from oven and let cool completely in the pan for at least 30 minutes. The mochi must be completely cooled before cutting.
  6. Once cooled, generously dust the surface with potato starch. Using a pizza cutter or plastic knife, cut into small rectangles. Continue dusting with starch to prevent sticking.
  7. Store in an airtight container at room temperature for up to 5 days. Enjoy your homemade chi chi dango mochi!

Notes

Water Amount Adjustment: If using organic coconut milk, use 1/2 cup water as stated. If your coconut milk contains emulsifiers like guar gum, you may need to increase water to 1 cup.
Doubling Recipe: This recipe can easily be doubled to use a full 16 oz box of mochiko. Use a 9x13 inch pan and increase baking time to at least 1 hour.
Microwave Method: Pour batter into a greased plastic microwave bundt pan, cover with plastic wrap, and microwave on high for 8-9 minutes. Be very careful of hot steam.
Cutting Tips: A pizza cutter works best for cutting as it never sticks to the mochi. Cookie cutters can be used for fun shapes.
Storage: Keep sealed at room temperature for several days. Can be frozen and reheated in microwave if needed.