Oh. My. God! I always thought making mochi would be very difficult! But this was probably the easiest recipe I have ever tried. I did not color mine. I did cover it with foil. However, I was very disappointed that it didn’t taste like coconut enough. So, while still warm, I cut mine into strips. I did NOT use the potato or corn starch.Then, working quickly, I pulled it straight from the pan, in strips, pinching off enough to make a nice ball, I rolled it into a ball, then dropped it into a deep small mixing bowl filled with about a cup oh desiccated coconut. I kept them in a pan covered with plastic wrap. It is much nicer the next day. Yummy!
Aloha! I am so impressed with your camera work and clear instructions! I lived in Kailua-Kona for a few years right after college, and this treat brings me back! Mahalo nui loa! ☀️
Always use a PLASTIC knife to cut mochi and lettuce. Plastic knife makes it much easier to cut and prevents mochi from sticking to knife. Plastic knife to cut lettuce prevents cut ends of lettuce from browning.
That's a great idea! I havent done it myself but I believe it will work just fine. You might need to adjust the baking time in case if the mochi isn't cooked all the way.
Thank you for sharing this! Is it possible to make this without coconut milk? And what would you suggest to substitute? I love coconut but my sister is allergic!
what kind of coconut milk did you use?? all the coconut milk i’ve bought had no clumps of coconut. so my batter is really runny when I mix everything instead of it being thick like yours.
Can you freeze chi chi dango after its made ? What is the difference between butter mochi and chi chi dango?is it the texture?or is it the same except one has butter and eggs?
Yes you can freeze the chi chi dango. Make sure to put it in an air tight bag and let it defrost naturally. There is a difference in taste between butter mochi and chi chi dango. Butter mochi has more of the buttery like taste but still slightly sweet and chewy. The texture for the butter mochi is slightly like cake (at least the top layer). Chi chi dango is more smooth and lacks the buttery taste. It has a light sweetness and it has more of the hint of the coconut flavor.
Make sure it is in sealed air tight container. It should last up to a week. When you say make 1 day ahead, what do you mean? Like getting the batter prepped then starting it again the next day?
Bruh...😂. The starch is just used to prevent the mochi from sticking to everything and itself. It's like throwing flour onto a baking pan after it's been greased before pouring cake batter into it to add extra non-sticking surface to the cake so that it comes out with little to no effort.
It's about the appeal. You know that saying we eat with our eyes first? The dango is pretty, we all can see that. It's to also show the viewer what the inside of the chi chi dango looks like. Many aesthetic baking channels do this as well. Also, good video editing skills amp up the appeal which she has here. (i don't know much about video editing skills so I'm not gonna talk about how they also appeal to the audience) Edit: A simpler summary version of my comment is: her taking a bite and showing us the bitten dango basically says "hey look its pretty and super yummy." (which it is, I'm sold, take my money)
Make sure you aren't accidentally using baking soda instead of baking powder. I made this silly mistake and mine came out very watery. Also, it may help to use slightly less water! I poured in a cup and a half first, then made the complete mixture and only added small amounts of additional water while mixing at the end before pouring.
cover the pan with foil to prevent the top from drying out and forming a tough crust
I usually spray PAM in the pan before pouring in the batter. No sticking at all.
Oh. My. God! I always thought making mochi would be very difficult! But this was probably the easiest recipe I have ever tried. I did not color mine. I did cover it with foil. However, I was very disappointed that it didn’t taste like coconut enough. So, while still warm, I cut mine into strips. I did NOT use the potato or corn starch.Then, working quickly, I pulled it straight from the pan, in strips, pinching off enough to make a nice ball, I rolled it into a ball, then dropped it into a deep small mixing bowl filled with about a cup oh desiccated coconut. I kept them in a pan covered with plastic wrap. It is much nicer the next day. Yummy!
Aloha! I am so impressed with your camera work and clear instructions! I lived in Kailua-Kona for a few years right after college, and this treat brings me back! Mahalo nui loa! ☀️
Followed your recipe and notes/tips on using foil. So ono! Mahalo for sharing!
Made this the other day and it came out so good💕
Delicious! Happy late new year!
Always use a PLASTIC knife to cut mochi and lettuce. Plastic knife makes it much easier to cut and prevents mochi from sticking to knife. Plastic knife to cut lettuce prevents cut ends of lettuce from browning.
Yum!😊
What if you have convection oven? What temperature and how many minutes??
Chi Chi Dango!!
what can i use instead of potato starch...can i used corn starch?
Yes you can substitute for it
So gonna make this! Hubby will flip with excitement!
Would I be able to put a stuffing mixture after baking bottom layer like peanut butter mixture?
That's a great idea! I havent done it myself but I believe it will work just fine. You might need to adjust the baking time in case if the mochi isn't cooked all the way.
A little tip, grease your knife too so it doesn’t stick. 😍
Hi what’s flour you used
Thank you for sharing this! Is it possible to make this without coconut milk? And what would you suggest to substitute? I love coconut but my sister is allergic!
You can just add water and 1 tsp of vanilla
Single cream is another option if you are okay with dairy.
What can you use instead of potato starch?
You can use cornstarch too.
I used corn starch on my mochi ball recipe it should be good on this one to.
Tapioca and arrowroot are two more options if potato starch isn't on hand.
what kind of coconut milk did you use?? all the coconut milk i’ve bought had no clumps of coconut. so my batter is really runny when I mix everything instead of it being thick like yours.
update:
you need the entire box of mochiko not just 3 1/2 cups. that’s why it’s watery
@@shannelmarie3479 how much is an entire box? Around 1 kilo?
how come the recipe is not in ur website?
I'll get it on the site this week 🙂
Can you freeze chi chi dango after its made ? What is the difference between butter mochi and chi chi dango?is it the texture?or is it the same except one has butter and eggs?
Yes you can freeze the chi chi dango. Make sure to put it in an air tight bag and let it defrost naturally. There is a difference in taste between butter mochi and chi chi dango. Butter mochi has more of the buttery like taste but still slightly sweet and chewy. The texture for the butter mochi is slightly like cake (at least the top layer). Chi chi dango is more smooth and lacks the buttery taste. It has a light sweetness and it has more of the hint of the coconut flavor.
Thsnk you, I love your channel, I recently discovered it..you're awesome❤️😋👍🏼💐
I'm glad you're here! 😄
How do u store this, and how, many days? Is it better to store it in room temperature?Can u make this 1 day ahead?
Make sure it is in sealed air tight container. It should last up to a week. When you say make 1 day ahead, what do you mean? Like getting the batter prepped then starting it again the next day?
@@OnoHawaiianRecipes make ahead, like bake it 1 day before serving, so u basically answered it if it can last 1 week. Thanks again!
DO you need an oven to bake it?
How else would you bake it?
Really wish the foil was mentioned in the video, mine formed a crust :(
Yes, it's my bad that I missed that part too when I made this video. I wish I could mention it in the video but I can't fix it on TH-cam. I'm sorry!
A silpat sheet is a good alternative to the foil if you happen to have one.
What do you use too grease the pan?
You can use butter, oil, or the non stick spray
whats the volume of the coconut milk ?
13.5 fl oz
does the potato starch raw or cooked?
Bruh...😂.
The starch is just used to prevent the mochi from sticking to everything and itself. It's like throwing flour onto a baking pan after it's been greased before pouring cake batter into it to add extra non-sticking surface to the cake so that it comes out with little to no effort.
Does gluten-free rice flour work?
rice flour is gluten free
🤣
❤️
4:51
you eat and put it back.... why?
It's about the appeal. You know that saying we eat with our eyes first? The dango is pretty, we all can see that. It's to also show the viewer what the inside of the chi chi dango looks like. Many aesthetic baking channels do this as well. Also, good video editing skills amp up the appeal which she has here. (i don't know much about video editing skills so I'm not gonna talk about how they also appeal to the audience)
Edit:
A simpler summary version of my comment is: her taking a bite and showing us the bitten dango basically says "hey look its pretty and super yummy." (which it is, I'm sold, take my money)
I made this today, didn't have any flavour to it at all, is it supposed to be sweet? what exactly is it supposed to taste like?
Do you have an Instagram page that you show your cooking?
Yes. You can follow us @808hawaiianrecipes
why does my batter keep coming out thin? the first time I followed it was thick, but now it’s coming out as too watery
Make sure you aren't accidentally using baking soda instead of baking powder. I made this silly mistake and mine came out very watery. Also, it may help to use slightly less water! I poured in a cup and a half first, then made the complete mixture and only added small amounts of additional water while mixing at the end before pouring.
@@Naota391 thank you so much!!!
If you use a plastic knife, it will cut much better and cleaner without sticking like a regular knife.
Isn’t this just a mochi
Your one look so dry, not good.