Chi Chi Dango Mochi

Chi Chi Dango Mochi

Made  times
dewny 3

"Soft and chewy Japanese dessert. A tradition of boy's or girl's day. Great for a snack for picnics or parties. This recipe is easy to make, but do not try cheating and double it. The directions should be followed exactly."
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1 h 10 m servings 141 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 12 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Whisk together the rice flour, sugar and baking powder; set aside.
  2. In a medium bowl, mix together the water, vanilla, coconut milk and red food coloring. Blend in the rice flour mixture. Pour into the prepared pan.
  3. Cover the pan with foil and bake for 1 hour. Allow to cool completely.
  4. Turn the pan of mochi out onto a clean surface that has been dusted with potato starch. Cut into bite size pieces using a plastic knife. The mochi does not stick as much to plastic knives.


  1. 80 Ratings

Most helpful positive review

HELPFUL Hints...Follow recipe to a "T". After baking for an hour it will not look done (except for an inch around the perimeter). It's OK and really IS done. Leave it overnight loosely covere...

Most helpful critical review

I attempted making this. I followed the recipe to a T! But I think an hour was way too long on my oven at 350. It seems a bit over cooked and doesn't have the texture that store bought mochi has...

HELPFUL Hints...Follow recipe to a "T". After baking for an hour it will not look done (except for an inch around the perimeter). It's OK and really IS done. Leave it overnight loosely covere...

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 ...

this came out perfect! be patient and let it cool before cutting it into pieces..otherwise they come out shapeless.

It's so good it allows you to play with colors and flavorings! I have tried green tea powder, strawberry, lemon, melon, cinnamon, cappucino, and chocolate flavorings. And all turned out fabulous...

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 ...

I made this recipe numerous times. The first two times the center took forever to bake, but the third time I raised the foil in the middle and it baked great. The sides always seemed to overbak...

We enjoyed this quite a bit; couldn't find potato starch to roll the gel sweet in; used tapioca starch instead with great results. (Tried powdered sugar, but it threw off the flavor.) Next time ...

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 wer...

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- leav...

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