Instant Pot Chichi Dango Mochi Recipe + Oven Method

December 20, 2020Van

Prep time: 5 minutes

Cook time: 1 hour

Serves: 16

Chichi Dango has an interesting history, it’s origins are from Hiroshima, Japan, yet no one in Japan really knows about it, but everyone in Hawai’i loves it! The family that started Nisshodo Candy Store in Honolulu, Hawai’i brought the recipe to Hawai’i 100 years ago, because of their shop, Chichi Dango has become popular all over Hawai’i (watch this cool documentary about Nishodo Candy Store here). It differs from traditional mochi since it has milk powder or coconut milk in the recipe, giving it a slightly different texture & flavor. Chichi Dango is most popular on Girl’s and Boy’s Day, customers line up to buy Chichi Dango by the pound. It’s often brought to parties, family gatherings and potlucks.

I’m sharing two different versions of Chichi Dango, one version is a copycat of Nisshodo Candy Store (1095 Dillingham Blvd Bldg I-5 Honolulu, HI 96817) and the second version is a copycat of Two Ladies Kitchen from Hilo, Hawai’i (274 Kilauea Ave, Hilo, HI 96720) – watch a cool documentary about Two Ladies Kitchen here. The ingredients vary slightly between the two recipes, but both are equally delicious. The next time you’re in Hawai’i please visit and support their shops – they are multi-generational family owned businesses that make their Japanese confections with love.

Ingredients for Nisshodo Candy Store Chichi Dango. Instant Pot Chi Chi Dango Mochi Recipe + Oven Method

Ingredients for Two Ladies Kitchen Chichi Dango Instant Pot Chi Chi Dango Mochi Recipe + Oven Method

Instant Pot Chi Chi Dango Mochi Recipe + Oven Method

You can cut up the ChiChi Dango Mochi into small pieces and enjoy it with ice cream Instant Pot Chi Chi Dango Mochi Recipe + Oven Method

Instant Pot Chi Chi Dango Mochi Recipe + Oven Method

You can wrap the ChiChi Dango pieces in parchment squares for gift giving like Nishodo Candy Store, fold the parchment diagonally, then twist the top. The parchment is not for sealing, it’s to keep the pieces separated. Instant Pot Chi Chi Dango Mochi Recipe + Oven Method

Instant Pot Chi Chi Dango Mochi Recipe + Oven Method

Instant Pot Chichi Dango Mochi Recipe + Oven Method

December 20, 2020 Van

Prep time: 5 minutes
Cook time: 1 hour

Serves: 16

www.foodisafourletterword.com

Ingredients

Nisshodo Candy Store Original Chichi Dango

1¼ Cup Mochiko Sweet Rice Flour
¾ Cup Granulated Sugar
¼ Cup Sweetened Condensed Milk
1 Tablespoon Milk Powder
1⅔ Cups Water
¼ Cup Potato Starch or Cornstarch for dusting
1 drop of Pink Gel Food Coloring (optional)
7 inch round or square Cake Pan

Two Ladies Kitchen Coconut Chichi Dango

1¼ Cup Mochiko Sweet Rice Flour
1 Cup Granulated Sugar
1 Cup + 2 Tablespoons Water
½ Cup Coconut Milk
¼ Cup Potato Starch or Cornstarch for dusting
¼ Teaspoon Coconut Extract
7 inch round or square Cake Pan

Method

1)
Nisshodo Candy Store version: In a large bowl, add 1¼ Cup Mochiko Sweet Rice Flour, ¾ Cup Granulated Sugar, ¼ Cup Sweetened Condensed Milk, 1 Tablespoon Milk Powder, 1⅔ Cups Water, 1 drop of Pink Gel Food Coloring and stir very well with a whisk until it’s smooth and there are no lumps.

Two Ladies Kitchen version: In a large bowl, add 1¼ Cup Mochiko Sweet Rice Flour, 1 Cup Granulated Sugar, 1 Cup + 2 Tablespoons Water, ½ Cup Coconut Milk, ¼ Teaspoon Coconut Extract and stir very well with a whisk until it’s smooth and there are no lumps.
2)
Trace the bottom of your 7 inch pan on parchment paper and cut out the circle to line the bottom of the pan. Use a brush and lightly oil the parchment and the sides of the pan. Pour the batter into the pan. Place a paper towel on top of the pan, then wrap the pan completely with foil. The paper towel helps absorb the steam to help avoid condensation on the chichi dango.
3)
Pour 1½ Cups of Water into the Instant Pot, place the sling or trivet into the pot & place the pan on top of the trivet. Seal the Instant Pot lid and choose High Pressure for 1 Hour. When the timer is up, switch the knob to venting immediately, once the pin drops, open the lid. Lift out the pan and remove the foil. Let the chi chi dango cool completely before removing it from the pan (about 2-3 hours).

*OVEN Method: Pre-heat oven to 275°F, wrap the pan well with foil and bake on the middle rack for 60-70 Minutes, the top should be set when it’s done. Let the chi chi dango cool completely before removing it from the pan (about 2-3 hours).
4)
Generously dust your cutting board with potato starch. Run a pairing knife around the pan, peel it away from the pan and place onto the cutting board. Dust the top of the chi chi dango mochi generously with potato starch. Use a sharp knife and cut straight down to make the slices, cut into rectangular pieces, coat all the pieces in starch to make them easier to handle. Place the chi chi dango pieces into a large mesh strainer and shake to help remove the excess starch. Store in a sealed container, at cool room temp they will stay good for about 2-4 days. Enjoy!