Ube Pandan Mochi (Chi Chi Dango)
Chi chi dango is a popular Hawaii style mochi treat originally from Japan. This version of my tricolor chi chi dango has ube, coconut, and pandan mochi layers.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 56 servings
- Difficulty
- MEDIUM
Ingredients
- 1 16 oz box mochiko
- 2 cup sugar
- 1 can coconut milk
- 1 cup water (see notes)
- 1 tsp pandan extract
- 1/2 tsp ube extract
- Green and purple food coloring (optional)
- Katakuriko for dusting
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
Mix together mochiko, sugar, coconut milk, and water in a large bowl, making sure no dry lumps of mochiko remain.
- 3
Separate mochi batter into thirds.
- 4
Add pandan extract to one third and ube extract to another third. If your extracts do not already include food coloring, you can add a few drops of purple to the ube batter and green to the pandan batter. Leave remaining third white.
- 5
Pour the green mochi batter into a well greased 9x13” pan (I recommend Pyrex so it doesn’t stick).
- 6
Bake uncovered for 15 minutes, or until the layer is set.
- 7
Carefully pour white mochi batter on top of baked green layer.
- 8
Return to oven and bake again for another 15 minutes or until set.
- 9
Carefully pour purple mochi batter on top of the white.
- 10
Cover entire dish tightly with foil and bake for 30 minutes or until mochi is cooked through.
- 11
Uncover mochi and let cool down to room temperature.
- 12
Turn out the mochi onto a surface dusted with katakuriko and slice into rectangles (use a plastic knife or pizza cutter to prevent mochi from sticking to the knife). Continue dusting with katakuriko as needed to prevent sticking.
- 13
Leftover chi chi dango can be saved in an airtight container at room temperature for a few days.