Instant Pot Chichi Dango Mochi Recipe + Oven Method

December 20, 2020Van
Blog post

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 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 DangoInstant Pot Chi Chi Dango Mochi Recipe + Oven Method

Instant Pot Chi Chi Dango Mochi Recipe + Oven Method

Instant Pot Chi Chi Dango Mochi Recipe + Oven Method

Instant Pot Chi Chi Dango Mochi Recipe + Oven Method

Instant Pot Chi Chi Dango Mochi Recipe + Oven Method

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 creamInstant 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 Chi Chi Dango Mochi Recipe + Oven Method

Instant Pot Chi Chi Dango Mochi Recipe + Oven Method

Print Recipe

Instant Pot Chichi Dango Mochi Recipe + Oven Method

  • Prep time: 5 minutes
  • Cook time: 1 hour
  • Serves: 16

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Ingredients

Nisshodo Candy Store Original Chichi Dango

Two Ladies Kitchen Coconut Chichi Dango

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, 1⅓ 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 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.

    *If you plan to bake in the oven, use an 8×8 in pan and you don’t need to place a paper towel on top.

  • 3)

    Instant Pot Method: 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, wait 15 minutes before switching the knob to venting, once the pin drops, open the lid. Lift out the pan and remove the foil. *If the top of mochi is set, but there is a little liquid on top, just pour out the liquid. Let the chi chi dango cool completely before removing it from the pan (about 2-3 hours).

    OVEN Method: Use an 8×8 in pan. Pre-heat oven to 275°F, wrap the top of pan with foil and bake on the middle rack for 60-70 Minutes. During the last 15 minutes of baking, take off the foil, 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!

     

     

Notes

 










7 Comments

  • Christine

    January 30, 2021 at 9:52 am

    So I just tried this recipe using the Instant Pot method. When I took out the pan and removed the foil I noticed that the top was still watery or not set. Should I put it back in to cook more or just let it cool for the 2-3 hours as recommended?

    1. Van

      January 30, 2021 at 10:45 am

      Hi Christine, if it’s watery – put it back in and cook for another 10 minutes High Pressure with 10 min NPR

  • Lyann

    March 6, 2021 at 9:57 am

    I love Nisshido chichi dango! I just made both in the instant pot and oven. The texture in the oven was a little softer than the one in the instant pot. Both had good flavor, the oven one was little sweeter? My question, both felt like they were done when I touched the top, but they both had moisture on the top. I took my paper towel and pressed it on top to absorb the moisture. I kept the one in the oven in for 67 min. But I was afraid if I kept baking, it would get tough. If I would’ve just let them cool with the wetness on top, would it eventually soak in and be dry on top? When you make it, is it completely dry when done? I’m going to try it again once I hear your response. This is a great alternate when you can’t have the real deal! Thank you for sharing!

    1. Van

      March 7, 2021 at 8:13 pm

      Hi Lyann, sometimes when I make it there’s a little bit of liquid on top, you can just pour it out or dab it like you did. Nothing beats Nisshodo Candy Store, but I’m thousands of miles away & this is fun to make until I can visit Honolulu again 🙂

  • Eileen

    March 8, 2021 at 5:58 pm

    Hello! I tried the Nishido style in my oven. After 1 hour it had a watery layer on the top so I baked for another 15 minutes. Then another 15 minutes. It was still watery so I dumped out the watery part (by then only a few spoonfuls) and bumped up the temperature to 325. It’s still not set and going on it’s 4th 15 minute extension. (So far total bake time almost 2 hours!) Is the initial temperature of 275 correct? Or a typo?

    If this doesn’t work then I’ll definitely look for a pan to fit my pressure cooker (NOT an insta-pot brand).

    1. Van

      March 9, 2021 at 8:06 am

      Hi Eileen, let’s try to figure out why it didn’t set. Did you use Mochiko? Do you have an oven thermometer to check if the oven temp is accurate? Are you using a metal or glass pan? Next time if there’s a little liquid on top, take off the foil, increase temp to 300°F and bake for a few more minutes, but it should not have to cook for 2 hours.

      1. Eileen

        March 11, 2021 at 5:22 pm

        Yep! Used mochiko flour. I used my ninja XL air fry oven (like a toaster oven but bigger) and a metal pan. I don’t have an oven thermometer but maybe I’ll try use my regular oven next time!! I saw the other comment AFTER I wrote mine about dabbing the wetness. One thing I DIDN’T do was put a paper towel over the pan while baking! I just assumed that was only for instant pot!! You think that would’ve made a difference? It still came out yummy (except little bit hard around the edges!!

        Thanks!!

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