Photo: Pille R. Priske
Chi Chi Dango Mochi
8 ingredients
10 min + 1 hr
1 - 9x13 inch pan
openrecipes
"Soft and chewy Japanese dessert. A tradition of boy's or girl's day. Great for a snack for picnics or parties. This recipe is easy to make, but do not try cheating and double it. The directions should be followed exactly."
Estimated Nutrition (whole recipe, rough)
1166
Calories
24g
Protein
29g
Fat
200g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound mochiko (glutinous rice flour)
- 2 1/2 cups white sugar
- 1 teaspoon baking powder
- 2 cups water
- 1 teaspoon vanilla extract
- 1 (14 ounce) can coconut milk
- 1/4 teaspoon red food color
- 1 1/2 cups potato starch
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes