Microwave Chi Chi Dango

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Super easy chi chi dango recipe. Mix it all together and put it in the microwave! This is a great recipe to have the kids do and an easy treat!

Submitted by Rella On the radio
Published on September 22, 2020
Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
1 hr 30 mins
Total Time:
2 hrs 5 mins
Servings:
16
Yield:
16 dango
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Ingredients

  • cooking spray

  • 1 pound sweet rice flour (mochiko)

  • 2 ½ cups white sugar

  • 2 cups water

  • 1 (14 ounce) can coconut milk

  • 1 teaspoon vanilla extract

  • potato starch or kinako for rolling

Directions

  1. Generously grease a 9x13-inch microwave-safe pan with cooking spray.

  2. Combine mochiko and sugar in a bowl. Add water, coconut milk, and vanilla; stir everything together until smooth. Pour batter into the prepared pan.

  3. Microwave on high for 18 minutes until cake is set. If the top center of the cake is still sticky, microwave in increments of 2 minutes until no longer sticky.

  4. Remove the pan from the microwave and set on a cooling rack. Cool for about 90 minutes.

  5. Cut cake into 16 pieces and roll in potato starch or kinako.

Cook's Note:

If you don't have potato starch or kinako you can use cornstarch as an alternative.

Nutrition Facts (per serving)

271 Calories
6g Fat
55g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 271
% Daily Value *
Total Fat 6g 7%
Saturated Fat 5g 23%
Sodium 4mg 0%
Total Carbohydrate 55g 20%
Dietary Fiber 0g 1%
Total Sugars 32g
Protein 3g 5%
Vitamin C 0mg 0%
Calcium 11mg 1%
Iron 1mg 6%
Potassium 64mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.