Ingredients
- KINAKO CHICHI DANGO
- 1-1/2 cups mochiko
- 1-1/2 cups sugar
- 1-1/2 cups water
- Optional: 1 to 2 drops of red or green food coloring 1/2 cup potato starch (katakuriko)
- CHICHI DANGO
- 1-1/2 cups mochiko
- 1 cup sugar
- 1-1/2 cup water
- (Kinako mixture: 1/2 cup Kinako, 1/4 cup sugar, 1/4 tsp. salt)
- HAUPIA CHICHI DANGO
- 1-1/2 cups mochiko
- 1-1/2 cups sugar 6 tablespoons coconut milk
- 1-1/2 cups water
- 1/2 cup potato starch (katakuriko)
Preparation
Step 1
KINAKO CHICHI DANGO
Mix mochiko, sugar, water and food coloring and pour into“Easy-Out Ring Container” that has been coated with a no-stick cooking spray. Cover with plastic wrap. Bake in microwave oven for 5 minutes on high (100% power), then 2 minutes on medium (50% power). After cooled, take out from “Easy-Out Ring Container” and place into pan with potato starch. Cut with a plastic knife in ½” pieces and roll in potato starch to prevent pieces from sticking together.
CHICHI DANGO
Mix mochiko, sugar, water and pour into “Easy-Out Ring Container” that has been coated with a no-stick cooking spray. Cover with plastic wrap. Bake in microwave oven for 5 minutes on high (100% power), then 2 minutes on medium (50% power). After cooled, take out from “Easy-Out Ring Container” and cut with a plastic knife in ½” pieces and roll in kinako mixture.
HAUPIA CHICHI DANGO
Mix mochiko, sugar, coconut milk and water and pour into“Easy-Out Ring Container” that has been coated with a no-stick cooking spray. Cover with plastic wrap. Bake in microwave oven for 5 minutes on high (100% power), then 2 minutes on medium (50% power). After cooled, take out from “Easy-Out Ring Container” and place into pan with potato starch. Cut with a plastic knife in ½” pieces and roll in potato starch to prevent pieces from sticking together.