Chi Chi Dango Recipe

I attempted to replicate Menchie's mochi with a touch of strawberry flavor by using 2 cups of sugar and 4 tsp of strawberry jello. After baking for 1 hour and letting it rest in the oven for an additional 15 minutes, I left the mochi overnight on the counter. The texture turned out perfectly, but cutting it was messy. I coated the mochi with potato starch, sliced it into strips with a pizza cutter, then cut cubes with kitchen shears. The recipe yielded a large batch, enough to fill a gallon Ziploc bag from a single 9x13 tray. I'll update on how long it keeps in the refrigerator. The consistency was soft and didn't taste overwhelmingly sweet. Surprisingly, the mochi didn't have a coconut flavor despite my concerns, possibly due to the strawberry jello. I think adding an extra 1/2 cup of sugar wouldn't hurt. I used jello for flavor, but it wasn't very pronounced. I wish I had access to strawberry extract for a stronger taste. I'm curious to hear others' experiences with making strawberry-flavored mochi.

Review Rewritten: This mochi recipe is phenomenal - it opens up a world of possibilities to play with different colors and flavors! I've experimented with green tea powder, strawberry, lemon, melon, cinnamon, cappuccino, and chocolate, and each variation turned out wonderfully. The process is incredibly simple - just throw everything into a food processor and blend for 10 to 15 seconds before pouring the mixture into a lightly greased pan. It's foolproof. For a game-changing twist, try substituting half of the coconut milk with non-dairy whipping cream. A few tips: a) I bake mine in a water bath on the bottom rack for about an hour to prevent the crusty edge issue. b) Let it cool completely for at least two hours, preferably overnight, before removing it from the pan. c) Use a lightly greased plastic cake knife for easy slicing. d) To be safe, toast the coating starch without oil for a few minutes and cool it completely before using. e) For a clean finish, place the coated mochi in a large strainer and shake off any excess starch. This recipe is excellent! The only downside is that it's hard to stop eating these addictive treats. This mochi recipe is definitely a keeper. Thank you, Dewny!

Simple and convenient! I have prepared this recipe for numerous parties and potlucks, and it has always been a hit. I strictly followed the instructions and sometimes skip mixing the ingredients separately when I'm in a hurry. I simply combine all the ingredients in one large bowl and blend them together with my hand blender. You can substitute potato starch with a bit of mochiko flour, and it works just as well. Be patient and allow it to cool completely! I prefer to make it the night before and let it cool overnight since it is quite dense and needs time to set. Using a plastic knife to cut it makes the process much smoother. I like to remove the mochi from the pan, peel it off, and transfer it to a cutting board dusted with mochiko. Then, I cut it into squares or rectangles and dust the edges with more mochiko. If you intend to make this recipe often, it's a good idea to have an extra box of mochiko flour on hand for dusting this batch and future ones! Enjoy! :-)

I found this recipe to be even simpler and quicker to make than I had initially thought. I followed the instructions almost exactly and encountered no issues. I reduced the sugar by 1/3 cup and the level of sweetness was just right. For baking, I recommend removing the foil during the last 10 minutes of baking or ensuring that the foil does not touch the mochi, as it can cause it to become soggy. I didn't have vanilla or food coloring, which made it a bit plain, but I dusted it with powdered sugar and cocoa instead of starch, and it turned out well. This recipe seems adaptable for different flavors, so I am definitely planning to make it again. Thank you for sharing the recipe!

Fantastic Mochi recipe! The only adjustment I made on my second attempt was reducing the sugar to 2 cups and skipping the food coloring. The first time I followed another reviewer's advice and baked it for 1 hour, but it wasn't enough - the middle was mushy and I had to discard it. The second time, I baked for 1 hour 15 minutes and tested the center with a plastic knife. The results were outstanding! I also dusted it with tapioca starch since I couldn't find potato starch in Chinatown, even after checking multiple stores. Tapioca worked perfectly and potato starch seemed odd anyway! Next time, I plan to include red bean paste somehow, maybe by encasing it while still warm. This recipe is simple, delicious, and delightfully chewy!

My dairy-sensitive child absolutely adores this product! I experimented with enhancing the flavor and appearance by blending freeze-dried peaches into the mix, and it turned out fantastic! I opted not to use any food coloring.

Delicious! Just a reminder not to refrigerate any leftovers, as it may affect the texture. We decided to enhance it with a touch of banana flavor.