Difference between revisions of "Chi Chi Dango"
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| − | == | + | == Procedures == |
# In a mixing bowl, sift dry ingredients and set aside. | # In a mixing bowl, sift dry ingredients and set aside. | ||
# In another mixing bowl, whisk coconut milk and mix with water. | # In another mixing bowl, whisk coconut milk and mix with water. | ||
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# Roll in potato starch and dust off excess before serving. | # Roll in potato starch and dust off excess before serving. | ||
| + | ==References== | ||
| + | <references/> | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
| − | [[Category:Japanese | + | |
| + | [[Category:Japanese cuisine]] | ||
| + | [[Category:Dessert Recipes]] | ||
[[Category:Sweet rice flour Recipes]] | [[Category:Sweet rice flour Recipes]] | ||
[[Category:Coconut milk Recipes]] | [[Category:Coconut milk Recipes]] | ||
Latest revision as of 10:45, 15 July 2012
Description
Contributed by Catsrecipes Y-Group
Ingredients
- 3½ cups mochiko (glutinous rice flour)
- 2½ cups sugar
- 1 tsp baking powder
- 1 teaspoon vanilla
- 1 can coconut milk (14 oz)
- potato starch
Procedures
- In a mixing bowl, sift dry ingredients and set aside.
- In another mixing bowl, whisk coconut milk and mix with water.
- Add vanilla and mix well.
- Slowly add dry ingredients and mix until well blended.
- Divide batter into three equal parts.
- Color first part of batter and pour into greased pan.
- Bake at three hundred and fifty degrees for fifteen minutes.
- Pour second layer on first and bake for twenty minutes.
- Bake third layer for thirty minutes.
- The traditional colors are red, white and green, but you can use any three colors you want.
- It is very important to cover pan tightly with foil while baking! allow the mochi to sit for a few hours before cutting.
- Roll in potato starch and dust off excess before serving.
