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Chi Chi Dango Mochi

Reviewed: May 21, 2010
The recipe itself is great, and very easy to make! I used slightly less sugar than the recipe called for, and it was perfect. I took other reviewers' advice and "tented" the foil in the middle of the pan, as well as removing it after 1 hour and baking for an additional 10 minutes. I also omitted the red food coloring because I didn't have any handy and I prefer white mochi anyway. One caveat, though: I lined the Pyrex dish with wax paper, thinking that it would stick less. Not only did it still stick with vigor, the wax paper also melted into the mochi, rendering most of it completely impossible to eat! I will try again, using a bit of oil and flour to prep the dish instead.
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