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
Ingredients
-
2 pounds
mochiko (glutinous rice flour)
-
4 cups
sugar
-
4 cups
water
-
2
cans (13.5 oz. each) coconut milk
-
food coloring
-
potato starch
Directions
-
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.
See what other Food52ers are saying.