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Chi Chi Dango Mochi

Reviewed: Dec. 20, 2009
Really simple recipe. I don't have a lot of experience with baking and making food in general, but it was pretty simple. I had a problem with mine and that was with the foil. The center didn't get to cook all the way because the foil ended up touching it, so like I read what someone else said, the thing that I would do next time is make the foil go up in the center so when it bakes the mochi doesn't rise to touch the foil or the foil fall to touch the mochi (I'm not sure which one was the culprit). Then, the 2 1/2 cups white sugar seemed a bit much for me. I don't eat a lot of sugary things so even though this is pretty light compared to some things, it was still too much. Next time, I would probably either use less sugar or some kind of sugar substitute that is a lot more light to make it more fitting to my constitution. I would also probably bake it for 10 mins or so like someone else said, without the foil, to get the finishing 'bake' done to the whole mochi. I am a newbie at making food so some of these might be foolish mistakes.
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