• Ingredients
  • 1 pound mochiko (glutinous rice flour)
  • 2 1/2 cups white sugar
  • 1 teaspoon baking powder
  • 2 cups water
  • 1 teaspoon vanilla extract
  • 1 (14 ounce) can coconut milk
  • 1/4 teaspoon red food color
  • 1 1/2 cups potato starch


  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan. Whisk together the rice flour, sugar and baking powder; set aside.
  • In a medium bowl, mix together the water, vanilla, coconut milk and red food coloring. Blend in the rice flour mixture. Pour into the prepared pan.
  • Cover the pan with foil and bake for 1 hour. Allow to cool completely.
  • Turn the pan of mochi out onto a clean surface that has been dusted with potato starch. Cut into bite size pieces using a plastic knife. The mochi does not stick as much to plastic knives.

Nutritional Information

Amount Per Serving  Calories: 141 | Total Fat: 2.5g | Cholesterol: 0mg Powered by ESHA Nutrient Database Nutritional Information Chi Chi Dango Mochi Servings Per Recipe: 36 Amount Per Serving Calories: 141

  • Total Fat: 2.5g
  • Cholesterol: 0mg
  • Sodium: 12mg
  • Total Carbs: 29g
  •     Dietary Fiber: 0.4g
  • Protein: 1g