Microwave Chi Chi Dango

Microwave Chi Chi Dango

Microwave chi chi dango is an easy-to-make, sweet, and chewy Japanese dessert made from mochiko (sweet rice flour). Enjoy it as a snack or dessert.

Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
271 Calories

Recipe Instructions

Step 1
Generously spray a 9x13-inch microwave-safe dish with cooking spray.
Step 2
Combine sweet rice flour and sugar in a bowl. Add water, coconut milk, and vanilla. Stir until smooth. Pour into the prepared dish.
Step 3
Microwave on high until batter sets, about 18 minutes. If the center of cake is still sticky, microwave until no longer sticky in increments of 2 minutes.
Step 4
Transfer to a cooling rack. Cool for about 90 minutes.
Step 5
Cut cake into 16 pieces and roll in potato starch.

Ingredients

  • 1 teaspoon vanilla extract
  • 2 cups water
  • 1 (14 ounce) can coconut milk
  • cooking spray
  • 1 pound sweet rice flour (mochiko)
  • potato starch or kinako for rolling
  • 2.5 cups white sugar

Categories

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