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Author Notes: This is a modern take on a traditional Japanese snack. Chichi dango is a steamed, sweetened rice dumpling. For convenience, this modern version is made in the oven. —kikukat
Makes a 9 x 13" pan
pounds mochiko (glutinous rice flour)
cans (13.5 oz. each) coconut milk
- Preheat oven to 350 degrees. Grease a 9 x 13" pan. Grease a large piece of foil (large enough to cover pan).
- Combine mochiko, sugar, water, and coconut milk. Remove 4 cups of batter and tint with food coloring. Pour into prepared pan and bake for 15 minutes.
- While first layer is baking, remove 4 cups of batter and set aside. To remaining batter, add food coloring if desired. Omitting food coloring will result in a white middle layer, which is nice. Pour over first layer and bake 30 minutes.
- Add food coloring to batter set aside. Pour over 2nd layer. Cover pan tightly with greased foil and bake for 1 hour.
- Remove foil immediately. Cool completely before slicing with plastic or teflon-coated knife.