Coconut Mango Chi Chi Dango Mochi
This striped chi chi dango consists of layers of coconut and mango mochi. It's fruity, chewy, gluten free, and vegan!
Ingredients
- 1 16 oz box mochiko (approx 3 cups)
- 2 cups sugar
- 1 14 oz can coconut milk
- 1.5 cups mango juice
- 1 tbsp coconut extract
- katakuriko (potato starch) for dusting
Instructions
- Preheat oven to 350 degrees F and grease a 9x13 baking dish really well. Mochi will stick to any ungreased spots.
- Mix half the box of mochiko (approximately 1.5 cups) and 1 cup of the sugar.
- Add the coconut milk and coconut extract and mix until well combined.
- Pour this batter into the greased pan and bake uncovered for 15 minutes, or until the top layer of mochi is set.
- While the coconut layer is baking, mix the rest of the mochiko and sugar together. You can use the same bowl you had the coconut mochi batter in.
- Add the mango juice and stir until well combined.
- When the coconut layer is set, pour the mango mochi batter on top and very gently smooth out with a spoon or spatula.
- Cover tightly with aluminum foil (I recommend spraying the foil with nonstick spray as well) and bake for another 45 minutes. You'll know the mochi is done when the mango layer turns from an opaque light orange color to a darker, more translucent orange.
- Let cool completely.
- Turn out mochi onto a surface dusted with katakuriko. Slice into rectangles using a pizza cutter (or knife dusted with katakuriko), tossing in katakuriko as you go along to keep the edges from sticking. Keep mochi in an air tight container at room temperature; it's best eaten within 3 days.
Notes
After many years making chi chi dango, I've noticed that when using Trader Joe's brand coconut milk, my batter comes out much more thin. I recommend avoiding Trader Joe's brand coconut milk for my chi chi dango recipes (it's fine for butter mochi) if possible.