Coconut Vanilla Chichi Dango Mochi Squares

Quick Recipe Version (TL;DR)

• Yield: 64 bite-size squares (about 16 servings)
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 3 hours (includes cooling)

Quick Ingredients

• 1 lb (16 oz/454 g) mochiko sweet rice flour
• 2 cups (400 g) granulated sugar
• 1/2 tsp fine sea salt
• 1 can (13.5 fl oz/400 ml) full-fat coconut milk
• 1 3/4 cups (420 ml) water
• 4 tbsp (57 g) unsalted butter, melted and cooled
• 2 tsp vanilla extract
• Gel food coloring (optional, pastel shades)
• 1/2 cup (60 g) potato starch or cornstarch, for dusting

Do This

• 1. Heat oven to 350°F (175°C). Line a 9×13-inch pan with parchment and lightly grease.
• 2. Whisk mochiko, sugar, and salt in a large bowl.
• 3. In another bowl, whisk coconut milk, water, vanilla, and melted butter. Pour into dry mix; whisk smooth. Rest 10 minutes.
• 4. For colors, divide batter and tint lightly; otherwise keep plain. Pour into pan (layer or swirl if colored).
• 5. Bake 60 minutes until set and edges just begin to pull from the sides.
• 6. Cool in pan 2 hours. Lift out, dust with starch, cut into 1-inch squares, and dust edges lightly.

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Why You’ll Love This Recipe

• Classic Hawaiian treat with tender, bouncy chew and buttery coconut-vanilla flavor.
• Hands-off baking: no steaming required, just mix, bake, cool, and slice.
• Pastel colors make it party-perfect and kid-approved.
• Feeds a crowd and keeps well for gifting or potlucks.

Grocery List

• Produce: None
• Dairy: Unsalted butter
• Pantry: Mochiko sweet rice flour, granulated sugar, canned full-fat coconut milk, vanilla extract, fine sea salt, potato starch or cornstarch, neutral oil or extra butter for pan, gel food coloring (optional)

Full Ingredients

Mochiko Batter

• 1 lb (16 oz/454 g) mochiko sweet rice flour
• 2 cups (400 g) granulated sugar
• 1/2 tsp fine sea salt
• 1 can (13.5 fl oz/400 ml) full-fat coconut milk
• 1 3/4 cups (420 ml) water
• 4 tbsp (57 g) unsalted butter, melted and cooled to room temperature
• 2 tsp (10 ml) pure vanilla extract

Optional Pastel Tint

• Gel food coloring in pastel pink, green, yellow, or purple (1–2 drops per portion)

For Dusting and Cutting

• 1/2 cup (60 g) potato starch or cornstarch, plus more as needed
• Neutral oil or softened butter for greasing pan
• Parchment paper for lining

Step-by-Step Instructions

Step 1: Prep the pan and oven

Preheat the oven to 350°F (175°C) with a rack in the center. Lightly grease a 9×13-inch baking pan. Line it with parchment so the paper overhangs the long sides like handles, then lightly grease the parchment as well. This ensures the sticky mochi releases cleanly.

Step 2: Combine the dry ingredients

In a large mixing bowl, whisk together the mochiko, sugar, and salt until evenly combined and lump-free. This disperses the sugar so the batter hydrates smoothly and bakes evenly.

Step 3: Whisk the liquids, then make the batter

In a separate bowl, whisk the coconut milk until homogenous (coconut cream and water should be fully combined). Add the water, vanilla, and melted, cooled butter; whisk until smooth. Pour the liquid mixture into the dry ingredients and whisk until the batter is silky and mostly lump-free, about 30–45 seconds. Let the batter rest for 10 minutes to hydrate the rice flour; it should be pourable but thick and glossy.

Step 4: Tint the batter (optional)

If making pastel squares, divide the batter into 2–3 bowls. Add 1–2 drops gel food coloring to each portion and stir. Aim for soft tones (think pale pink, mint, or butter-yellow). Return the portions to the prepared pan in layers or dollops and swirl gently with a butter knife for a marbled look, or pour in distinct layers for a striped effect. If keeping plain, pour the batter directly into the pan and smooth the top.

Step 5: Bake until set but pale

Bake for 60 minutes. The mochi is done when the surface is matte, edges just begin to pull from the pan, and a toothpick inserted near the center comes out clean (a little moisture is okay, but no wet batter). Avoid browning; chichi dango should be light in color.

Step 6: Cool completely and release

Cool in the pan on a rack for 2 hours until fully set and at room temperature. Loosen the short sides with a thin spatula, then use the parchment handles to lift the slab onto a cutting board. Peel away the parchment.

Step 7: Dust, slice, and finish

Sift a thin, even layer of potato starch or cornstarch over the surface of the mochi and your knife. Flip to starch the underside as well. Using a sharp chef’s knife or bench scraper lightly oiled or dusted with starch, cut into 1-inch squares, wiping and re-starching the blade as needed. Toss cut edges lightly in starch for clean, non-sticky sides, then shake off excess. Serve at room temperature.

Pro Tips

• For the cleanest cuts, chill the cooled slab for 15 minutes, then cut with a starch-dusted knife in firm, straight presses (do not saw).
• Weighing ingredients gives the most consistent chew. If the batter seems too thick, whisk in 1–2 tbsp water.
• Keep colors pastel with just 1–2 drops of gel color; bold colors can stain fingers.
• Do not overbake. If your oven runs hot, begin checking at 55 minutes; mochi should be set but not browned.
• Sift the starch before dusting to avoid clumps and use a pastry brush to whisk away excess after cutting.

Variations

• Tri-Color Layered Chichi Dango: Divide batter into three; tint pink, white, and green. Bake as clean layers for a festive look.
• Toasted Coconut Finish: Lightly toast unsweetened shredded coconut and press a whisper-thin layer onto the top after dusting with starch.
• Li Hing Sugar: Mix 2 tbsp superfine sugar with 1–2 tsp li hing mui powder and lightly dust just before serving for a sweet-tangy island twist.

Storage & Make-Ahead

Store chichi dango in an airtight container at cool room temperature for up to 3 days. To prevent sticking, keep pieces in a single layer or separate layers with parchment. Avoid refrigeration (it can firm and dry the mochi). For longer storage, freeze in a single layer until solid, then transfer to a freezer bag and freeze up to 2 months. Thaw, covered, at room temperature for 45–60 minutes; refresh with a light dusting of starch if needed.

Nutrition (per serving)

Approximate for 4 pieces: 270 calories; 5 g fat; 53 g carbohydrates; 1 g fiber; 23 g sugars; 3 g protein; 80 mg sodium.