Reviewed: Jul. 22, 2009

This recipe is even quicker and easier than it sounds. I followed this recipe almost exactly, and had no problems. I used 1/3 cup less sugar, and it came out just sweet enough. When baking, I would suggest taking off the foil for the last 10 minutes, Or keep the foil up so it won't touch the mochi. Otherwise the foil sweats onto the mochi and makes it soggy. I didn't have vanilla or color, so it was a little bland, but I dusted it with powdered sugar & cocoa instead of starch - worked out fine. It seems easy to make flavor changes to this, so I will definitely be making this again. Thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Maralin

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Queens, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 22, 2009

Great recipe! I love mochi, but in Bali, they always sell mochi with peanut filling. It's round with peanut and sugar inside (maybe someone think this is a good idea?). But I prefer plain. I think it's a lot better. I halved the recipe to give it a try and came out great. I found that it's more difficult to take the mochi out of the pan, rather than cutting it. And I cut the coconut milk bcos I don't want it too coconut-y. I don't have potato starch, so I use corn starch instead. I 'fried' it a few minutes, w/o oil of course, just to have it cooked a little bit. So I didn't eat raw starch. Anyway, will make this again and again. I'm so happy I can make my own mochi. Thanks alot!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lia

Cooking Level: Beginning

Home Town: Bandung, Jawa Barat, Indonesia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 22, 2009

this was sooooo easy to make, the flavor is good - I didn't bother with the food coloring as I am too lazy and all the mochi I've ever had has been white

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Soifua

Cooking Level: Expert

Home Town: Kahuku, Hawaii, USA

Living In: Santa Clarita, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 30, 2009

This is a great recipe. It was very easy to make--and to eat!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lori

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 8, 2009

i like this recipe so much. the coconut milk practically is the special ingredient. my daughter enjoys it. i had to buy special tools to make this because i made it so often. i put potato starch in a big foil pan & fliped the mochi in it. to make room for cutting & moving around. & i used pam to spray the pan so it wont be too sticky. be careful. too much will cause a mess. it could even ruin the mochi.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

jeneric71504

Cooking Level: Beginning

Home Town: Honolulu, Hawaii, USA

Living In: Pearl City, Hawaii, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 14, 2009

I really like this recipe. At school we had to bring a dish that had something to do with your culture and all my classmates liked it. I didn't make this recipe before but it was really good and simple.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cheer808

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 1, 2009

This recipe is terrific! Instead of baking it a 350 degree I bake it at 325 degrees for 1 hour and turn off the oven and left it in for 15 minutes. I also used parchment paper and the edges weren't as hard. My grandchildrens thought I steamed it because it came out so soft and the recipe is easy and they are able to do it on their own. Linda

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Naomi

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 4, 2009

Simple and easy! I've made this recipe for MANY parties and pot lucks, it has become very popular and goes quick. I followed the recipe exactly, i don't even mix the ingredients separately if I'm rushed. I just through it all in one big bowl and mix it up with my hand blender. You also don't need to buy Potato Starch, just save a little mochiko flour and it works the same. WAIT FOR IT TO COOL! Ideally I'll make this the night before and let it cool overnight, it is very dense so it takes a while to cool. Cut with a plastic knife, it's much easier. I like to dislodge the mochi from the pan then peel it out and place on a pre-dusted(with mochiko) cutting board. Then I slice it into squares or rectangles and dust the sides in mochiko. If you plan to make this often it may be wise to just buy one extra box of mochiko flour and use it for dusting this and future batches of Mochi! Enjoy! :-)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Nani

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 29, 2009

I thought I would really love this recipe because I grew up on Okinawa and have been looking for that "pink mochi" we could buy in the markets. My son loved this recipe, but he wasn't raised on "original mochi". For me, I thought the taste had too much coconut flavoring (from the milk obviously), and it's not the original mochi taste I yearn for and miss. I gave it 4 stars only because my kids liked it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Diana

Cooking Level: Intermediate

Home Town: Okinawa, Okinawa, Japan

Living In: U S A F Academy, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 26, 2009

My first time making chi chi dango by myself...turned out great! I used just 2 cups of sugar and it was sweet enough. I also didn't bother with the potato starch--just left it in the pan. A tip that I learned from relatives is to TIGHTLY wrap the pan with foil as it helps the mochi steam while it bakes.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TeamParzuno

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 13, 2008

EXCELLENT mochi recipe- very authentic. I grew up in Hawaii so I consider myself an expert on mochi. :) Don't worry about cutting off the crust that forms around the edges during cooking- leaving the mochi at room temperature for 24 hours will soften the crust so that it is almost imperceptible.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Citron

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 22, 2008

I'm from Hawaii, moved to California and have been looking for a good mochi recipe. This recipe is perfect. The mochi comes out soft and chewy. I made mine pink. Just be patient and let it cool completely. Best is to make it a day ahead and let it cool overnight, then cut in pieces the following morning. Much easier to handle and slice. Also used the trick of wrapping a plastic knife in saran wrap. I never used that method before and it made the cutting soooo easy! I used potato starch to coat. Wonderful - just like the old japanese grandmas used to make for me back home. Followed the recipe to the "T". Can't go wrong.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

SUIW

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 27, 2008

Yummy and very easy to make! I didn't have any food coloring, so I added about 1/4 teaspoon of Pandan (Screw Pine) paste. It came out with a nice flavor and very pretty shade of green. Though the sides tend to overbake and get crusty, they're just as tasty and fun to chew on. Definitely will be making this again! =)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Aznsouris

Cooking Level: Intermediate

Home Town: Glen Burnie, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 18, 2008

This recipe came out terrifically! I live in Hawaii and buying Chi Chi Dango is expensive relative to the ingredients and ease of making. (About a dozen 1.5 inch pieces will sell for $5!) So I decided to find a recipe and make it myself. I've made it three times within a week and each time it has come out perfectly. I will share some lessons. For some reason, some stores only have 13.5 oz (not the 14 oz in the recipe) cans of coconut milk. It was not a problem. Also, if you let your kids help you with the potato starch dusting, make sure they go easy. To them it looks like powdered sugar so they think, the more the better. I ended up individually dusting off the excess from each piece. I agree with the previous reviewer to make sure the pan is completely cool before removing so that it keeps its shape. Lastly, trim and discard the hard edges. (The sides get crisp as it is against the pan.) I shared the results with many different people and they all said it was the best they ever had. Thank you Dewny!

Was this review helpful? [ YES ]
31 users found this review helpful

Reviewer:

NAKAKURA

Cooking Level: Intermediate

Home Town: Hawaii Kai, Hawaii, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 4, 2008

This was the recipe I've been hoping to find. I didn't want a butter mochi, this one is more like a traditional pounded mochi in flavor. Does anyone know though, if I could cut down the sugar a teeny bit? I made it for Japanese cultural week at preschool, and both kids and adults loved it...not everyone, of course. It's a little new and unusual for some folks. Has anyone tried substituting fruit juice for the water? This recipe was simple and turned out easier and better than I expected. Thanks so much for sharing!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JOEYDOG

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 18, 2008

I grew up in Hawaii and moved to the mainland recently. I was so bummed that I wasn't able to buy mochi in the grocery store anymore. All I had was a glass 9x13 dish and it still came out alright. I didn't want to bother with the potato starch so I just cut what i needed and left the rest whole for later. Thank you so much for this recipe! I made it last night and everyone loved it. I will definitely be making it in the future.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Michelle

Home Town: Kapaa, Hawaii, USA

Living In: Clarksville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 11, 2008

Really easy to make (although my mochiko flour got clumpy with liquid so I had to declump them with my hands) and very tasty!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Foodandcats

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 6, 2008

It was absouletly amazing!! however, I would add maybe pepermint extract or another kind of extract as well to add a bit of zest.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Emmy

Home Town: Bellevue, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 1, 2007

Very good. We halved the recipe, cooked it for 50 minutes. Came out fine. Coated with tapioca starch/flour.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

autumnmist

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 11, 2006

This mochi recipe is a cinch to make, but the results are not very appetizing. The coconut taste coupled with the sweetness of the mochi made it very cloying to me. I couldn't eat more than one.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

jeehe1018

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Chi Chi Dango Mochi

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!