Three Layer Mochi (Girls' Day Chi Chi Dango)
This tricolor chi chi dango is a Hawaii style mochi that's popular on Girls' Day, or Hinamatsuri, but can be eaten year round! It's similar to Japanese hishimochi, but with coconut milk for added flavor and softness.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 56 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 16 oz box mochiko
- 2 cups sugar
- 1 can coconut milk
- 2 cups water (see notes)
- 1 tsp coconut extract (optional)
- Pink and green food coloring
- Katakuriko for dusting
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
Mix together mochiko, sugar, coconut milk, water, and extract (if using) in a large bowl, making sure no dry lumps of mochiko remain.
- 3
Separate mochi batter into thirds.
- 4
Add 1-2 drops green food coloring to one third and 1-2 drops pink or red food coloring to another third. Leave remaining third white.
- 5
Pour the green mochi batter into a greased 9x13” pan lined with parchment paper (I recommend Pyrex).
- 6
Bake uncovered for 10-15 minutes, or until the top of the layer is just set.
- 7
Carefully pour white mochi batter on top of baked green layer.
- 8
Return to oven and bake again for another 10-15 minutes or until set.
- 9
Carefully pour pink mochi batter on top of the white.
- 10
Cover entire dish tightly with foil and bake for 20-30 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.