Oh. My. God! I always thought making mochi would be very difficult! But this was probably the easiest recipe I have ever tried. I did not color mine. I did cover it with foil. However, I was very disappointed that it didn’t taste like coconut enough. So, while still warm, I cut mine into strips. I did NOT use the potato or corn starch.Then, working quickly, I pulled it straight from the pan, in strips, pinching off enough to make a nice ball, I rolled it into a ball, then dropped it into a deep small mixing bowl filled with about a cup oh desiccated coconut. I kept them in a pan covered with plastic wrap. It is much nicer the next day. Yummy!
Aloha! I am so impressed with your camera work and clear instructions! I lived in Kailua-Kona for a few years right after college, and this treat brings me back! Mahalo nui loa! ☀️
Always use a PLASTIC knife to cut mochi and lettuce. Plastic knife makes it much easier to cut and prevents mochi from sticking to knife. Plastic knife to cut lettuce prevents cut ends of lettuce from browning.
Thank you for sharing this! Is it possible to make this without coconut milk? And what would you suggest to substitute? I love coconut but my sister is allergic!
Make sure it is in sealed air tight container. It should last up to a week. When you say make 1 day ahead, what do you mean? Like getting the batter prepped then starting it again the next day?
That's a great idea! I havent done it myself but I believe it will work just fine. You might need to adjust the baking time in case if the mochi isn't cooked all the way.
Can you freeze chi chi dango after its made ? What is the difference between butter mochi and chi chi dango?is it the texture?or is it the same except one has butter and eggs?
Yes you can freeze the chi chi dango. Make sure to put it in an air tight bag and let it defrost naturally. There is a difference in taste between butter mochi and chi chi dango. Butter mochi has more of the buttery like taste but still slightly sweet and chewy. The texture for the butter mochi is slightly like cake (at least the top layer). Chi chi dango is more smooth and lacks the buttery taste. It has a light sweetness and it has more of the hint of the coconut flavor.
what kind of coconut milk did you use?? all the coconut milk i’ve bought had no clumps of coconut. so my batter is really runny when I mix everything instead of it being thick like yours.
It's about the appeal. You know that saying we eat with our eyes first? The dango is pretty, we all can see that. It's to also show the viewer what the inside of the chi chi dango looks like. Many aesthetic baking channels do this as well. Also, good video editing skills amp up the appeal which she has here. (i don't know much about video editing skills so I'm not gonna talk about how they also appeal to the audience) Edit: A simpler summary version of my comment is: her taking a bite and showing us the bitten dango basically says "hey look its pretty and super yummy." (which it is, I'm sold, take my money)
Bruh...😂. The starch is just used to prevent the mochi from sticking to everything and itself. It's like throwing flour onto a baking pan after it's been greased before pouring cake batter into it to add extra non-sticking surface to the cake so that it comes out with little to no effort.
Make sure you aren't accidentally using baking soda instead of baking powder. I made this silly mistake and mine came out very watery. Also, it may help to use slightly less water! I poured in a cup and a half first, then made the complete mixture and only added small amounts of additional water while mixing at the end before pouring.
