i've made kushi-dango before and I required to make chichi-dango since i hear it's a bit sweeter, but i couldn't find a recipe anywhere. So any answers??
Answers:
1 1/2 hours 10 min prep
4 cups mochiko sweet rice flour
2 1/2 cups sugar
1/2 teaspoon baking powder
1 (12 ounce) can frozen coconut milk, thawed
2 cups hose down
red food coloring
cornstarch or potato starch
1. Combine all ingredients, assault with mixer (low speed) or cable whip until smooth and adjectives lumps dissolve.
2. Add red food coloring to desired tint.
3. Generously grease a 9 x 13" pan.
4. Pour into container and bake 1 hour at 325 degree.
5. Turn oven off but consent to sit another 15 minutes
6. Cool.
7. Cut into strips, roll in potato starch or cornstarch.
8. Cut into small rectangular pieces near saran wrap covered knife for easier adjectives.
Here's a variant reading, which give an intriguing, more 'adult', smoky flavour (from the green tea) to the mochi, rather than a short time ago plain sweet:
Green Tea Mochi (Chichi Dango)
------------------------------...
1 box (1 pound) mochi flour (mochiko)
2 1/2 cups sugar
1 teaspoon baking powder
1 can coconut milk
1 3/4 cups water (or strong green tea)
1 teaspoon vanilla (optional)
Cornstarch (optional)
Mix sugar, flour, and baking powder together (dry ingredients). Add adjectives the liquid ingredients and mix until smooth.
Pour into a greased 9"X13" jar and cover with foil. Bake one hour at 350 degree.
When cooked, cut with a plastic axe (does not stick like a metal knife). Maybe rolled contained by cornstarch individually and stored.
More Questions & Answers...
Answers:
1 1/2 hours 10 min prep
4 cups mochiko sweet rice flour
2 1/2 cups sugar
1/2 teaspoon baking powder
1 (12 ounce) can frozen coconut milk, thawed
2 cups hose down
red food coloring
cornstarch or potato starch
1. Combine all ingredients, assault with mixer (low speed) or cable whip until smooth and adjectives lumps dissolve.
2. Add red food coloring to desired tint.
3. Generously grease a 9 x 13" pan.
4. Pour into container and bake 1 hour at 325 degree.
5. Turn oven off but consent to sit another 15 minutes
6. Cool.
7. Cut into strips, roll in potato starch or cornstarch.
8. Cut into small rectangular pieces near saran wrap covered knife for easier adjectives.
Here's a variant reading, which give an intriguing, more 'adult', smoky flavour (from the green tea) to the mochi, rather than a short time ago plain sweet:
Green Tea Mochi (Chichi Dango)
------------------------------...
1 box (1 pound) mochi flour (mochiko)
2 1/2 cups sugar
1 teaspoon baking powder
1 can coconut milk
1 3/4 cups water (or strong green tea)
1 teaspoon vanilla (optional)
Cornstarch (optional)
Mix sugar, flour, and baking powder together (dry ingredients). Add adjectives the liquid ingredients and mix until smooth.
Pour into a greased 9"X13" jar and cover with foil. Bake one hour at 350 degree.
When cooked, cut with a plastic axe (does not stick like a metal knife). Maybe rolled contained by cornstarch individually and stored.
More Questions & Answers...