Coconut Rose Mochi (Chi Chi Dango)

Mochi vs. Chi Chi Dango

I had a hard time trying to decide whether to call this recipe coconut rose mochi or chi chi dango. Growing up, my family called it mochi. But in Hawaii, this dessert also goes by the name of chi chi dango. Technically, in Japan, mochi refers to the cake that is made from pounding rice. Desserts made from mochi rice flour are mochi-type desserts, but can have other names, like dango, which means dumpling.

Chi chi dango, in fact, did originate in Japan and can still be found in Hiroshima, where it is made with cow’s milk. When Hiroshima immigrants moved to Hawaii, they adapted chi chi dango to local ingredients by using coconut milk, which is used in traditional Hawaiian cuisine. These days, chi chi dango is not well known in Japan and, outside of Hiroshima, is generally considered a Hawaii specialty.

So in thinking of what to call this – maybe if you’re feeling Californian, call it coconut rose mochi. If not, coconut rose chi chi dango! If you’re still confused, and I don’t blame you, you can check out my Ultimate Guide to Mochi for more information.

Hinamatsuri Desserts

Chi chi dango is a popular dessert for Hinamatsuri, or Girls’ Day. Hinamatsuri is a Japanese holiday on March 3rd of every year that celebrates girls! My family never really celebrated Hinamatsuri, but we were always down for some mochi. Chi chi dango can often be found in pink or pink and white stripes, but the coconut and rose flavors are my own twist. Like many mochi recipes, this coconut rose mochi is naturally gluten free and dairy free.

Where to Find Ingredients for Mochi

Edit 09/2020 – I realized I’ve been having more international viewers look at my mochi recipes. Welcome! I wanted to share some tips on where to find these ingredients. Typically, you can find mochiko at Asian markets, especially Japanese ones. Rosewater I found at Whole Foods for $5. If you don’t have any international markets near you, I’ll link Amazon products below, but beware, they are much more expensive if you buy online!

^{*Disclaimer: I use commissionable links, which means I may make a couple bucks if you buy something from my links, but it’s at no cost to you!}

• Rosewater
• Mochiko
• Coconut Extract

Tips and Tricks for Making Mochi at Home

You don’t need any special equipment to make mochi. It’s actually really easy to make, but here are some tips and tricks that will help!

• Make sure you grease the pan really well, otherwise you’ll never be able to get the mochi out in one piece after. Most of my friends and family use a 9×13″ glass Pyrex dish to prevent the edges from getting too crunchy and I don’t usually have problems sticking in there BUT if you’re not sure, you can line the bottom with parchment paper.
• A whole tablespoon of extract may seem like a lot, but the flavor becomes really mild after baking.
• A pizza cutter makes slicing the mochi SO EASY. You can still use a regular knife or plastic knife if you don’t have one, but the pizza cutter is really a game changer.

• Potato starch is your friend. In Japanese, potato starch is called katakuriko; you may find it under this label at an Asian market. You can always dust off the excess after cutting out all your mochi.

Did you try it? How did it go? If you’re looking for other pink mochi desserts for Valentine’s Day or Hinamatsuri, check out my strawberry rose daifuku!