Chi Chi Dango Recipe from Japan with Mochiko and Coconut Milk

Chi Chi Dango

Chi Chi Dango Recipe from Japan with Mochiko and Coconut Milk
Region / culture: Japan | Preparation time: 20 minutes | Cooking time: 1 hour and 5 minutes | Servings: 12


Chi Chi Dango
Chi Chi Dango

Chi Chi Dango is a popular Hawaiian dessert that is a variation of traditional Japanese mochi. This sweet and chewy treat is perfect for special occasions or as a delicious snack.


Chi Chi Dango has its roots in Japanese culture, where mochi is a traditional treat made from glutinous rice. When Japanese immigrants settled in Hawaii, they adapted the recipe to include coconut milk and other local ingredients, creating a unique fusion of flavors.


How to prepare

  1. In a mixing bowl, sift the dry ingredients and set them aside.
  2. In another mixing bowl, whisk the coconut milk and mix it with water.
  3. Add vanilla and mix well.
  4. Slowly add the dry ingredients and mix until well blended.
  5. Divide the batter into three equal parts.
  6. Color the first part of the batter and pour it into a greased pan.
  7. Bake at 350°F for fifteen minutes.
  8. Pour the second layer on top of the first and bake for twenty minutes.
  9. Bake the third layer for thirty minutes.
  10. The traditional colors are red, white, and green, but you can use any three colors you want.
  11. It is very important to cover the pan tightly with foil while baking! Allow the mochi to sit for a few hours before cutting.
  12. Roll the mochi in potato starch and dust off any excess before serving.


  • You can customize Chi Chi Dango by adding different flavors or colors to the layers, such as matcha powder for a green layer or strawberry extract for a pink layer.

Cooking Tips & Tricks

Be sure to cover the pan tightly with foil while baking to prevent the mochi from drying out.

- Allow the mochi to cool for a few hours before cutting to ensure the best texture.

- Dusting the mochi with potato starch helps prevent sticking and adds a nice finish to the dessert.

Serving Suggestions

Chi Chi Dango is delicious on its own, but you can also serve it with a cup of hot tea or coffee for a delightful snack.

Cooking Techniques

Baking the layers of Chi Chi Dango at different times ensures that each layer is cooked perfectly and has the right texture.

Ingredient Substitutions

If you don't have coconut milk, you can use regular milk or almond milk as a substitute.

Make Ahead Tips

Chi Chi Dango can be made ahead of time and stored in an airtight container at room temperature for up to a week.

Presentation Ideas

Cut the Chi Chi Dango into bite-sized pieces and arrange them on a platter for a beautiful presentation.

Pairing Recommendations

Chi Chi Dango pairs well with fresh fruit, such as strawberries or pineapple, for a refreshing contrast to the sweet dessert.

Storage and Reheating Instructions

Store any leftover Chi Chi Dango in an airtight container at room temperature. To reheat, simply microwave for a few seconds until warm.

Nutrition Information

Calories per serving

Each serving of Chi Chi Dango contains approximately 150 calories.


Each serving of Chi Chi Dango contains approximately 30 grams of carbohydrates.


Each serving of Chi Chi Dango contains approximately 2 grams of fat.


Each serving of Chi Chi Dango contains approximately 1 gram of protein.

Vitamins and minerals

Chi Chi Dango is not a significant source of vitamins and minerals.


Chi Chi Dango may contain allergens such as gluten from the flour and coconut from the coconut milk.


Chi Chi Dango is a sweet and chewy dessert that is relatively low in calories and fat, making it a guilt-free treat for those with a sweet tooth.


Chi Chi Dango is a delightful Hawaiian dessert that combines the flavors of coconut and mochi for a sweet and chewy treat that is perfect for any occasion. Enjoy this unique fusion of Japanese and Hawaiian cuisine with family and friends!

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a warm summer day, and I was visiting my friend Maria in Hawaii. We spent the morning exploring the beautiful island, and in the afternoon, she invited me to her home for a traditional Hawaiian meal.

As we sat down to eat, Maria brought out a plate of the most delicious looking dessert I had ever seen. It was called Chi Chi Dango, a sweet and chewy treat made from mochiko (sweet rice flour) and coconut milk. I took one bite and instantly fell in love with the unique flavor and texture.

I asked Maria for the recipe, and she graciously shared it with me. She explained that Chi Chi Dango is a popular dessert in Hawaii, often served at festivals and gatherings. She learned how to make it from her grandmother, who learned it from her grandmother, and so on. It was a recipe that had been passed down through generations, each one adding their own touch to make it their own.

I was fascinated by the history and tradition behind this simple dessert, and I knew that I had to learn how to make it myself. Maria and I spent the rest of the afternoon in her kitchen, mixing the ingredients and shaping the Chi Chi Dango into small, bite-sized pieces.

As I watched the Chi Chi Dango bake in the oven, I couldn't help but feel a sense of pride and connection to the generations of women who had made this dessert before me. I knew that this recipe would become a cherished part of my own cooking repertoire, a reminder of the time I spent in Hawaii and the bond I shared with Maria.

After the Chi Chi Dango had cooled, I eagerly took a bite, savoring the sweet and chewy texture that I had come to love. I knew that this recipe would be one that I would make time and time again, sharing it with friends and family and passing it down to future generations.

Since that day in Hawaii, Chi Chi Dango has become a staple in my kitchen. I have made it for countless gatherings and special occasions, always receiving compliments and requests for the recipe. It has become a symbol of tradition and connection, a reminder of the power of food to bring people together and create lasting memories.

As I continue to make Chi Chi Dango, I am reminded of the day I learned the recipe from Maria and the special bond we share. I am grateful for the opportunity to learn from her and carry on the tradition of this beloved Hawaiian dessert. And as I pass the recipe down to my own grandchildren, I know that it will continue to bring joy and connection for years to come.


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