This recipe for ChiChiDango (rice cakes) is one that my mother has used for years. It’s very simple and a local favorite in Hawaii. The only exotic ingredient you will need is mochiko (sweet rice flour). All the other ingredients should be in your well-stocked pantry.
I made mochi at the request of my Aunty Sylvia for my cousin Everett’s doljanchi (first birthday celebration). The rice cakes are placed on the table during the doljabi, the Korean ceremony where the baby chooses his life path. Several items represent different paths the baby could select.
First birthdays are a special celebration and a huge feast is prepared. I also prepared a Cucumber & Wakame Salad but really worked as Sous Chef to my Aunty as she went all out for this day. Her recipes aren’t mine to share, but you can find similar recipes for some of the dishes on Maangchi’s website.
Chi Chi Dango
Prep Time: 10 minutes
Cook Time: 1 hour
Keywords: bake dessert dairy free gluten-free nut-free soy-free vegan vegetarian mochiko birthday Korean Japanese
Ingredients (24 pieces)
- 1 box Mochiko (sweet rice flour)
- 2 cups water
- 2 1/2 cups organic sugar
- 1 can coconut milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1 drop vegetable based food dye
- 1 cup potato starch for dusting
Preheat oven to 350 degrees. Grease a 9 x 13 pan. Mix all ingredients in a large bowl with a whisk until smooth. Add one drop of for dye to the mixture.
Pour mixture into the pan and cover with foil. Bake for 350 degrees for one hour. Remove from oven and cool completely.
Using a plastic knife, trim away any well-done edges. Cut the mochi into 3/4 inch by 2 inch pieces. Dust with potato starch to prevent sticking and brush off any excess.
Store in airtight container for up to 3 days.