Instant Pot Chichi Dango Mochi Recipe + Oven Method

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!