Microwave Chi Chi Dango
Description
Microwave chi chi dango is an easy-to-make, sweet, and chewy Japanese dessert made from mochiko (sweet rice flour). Enjoy it as a snack or dessert.
Ingredients
•
cooking spray
•
1 pound sweet rice flour (mochiko)
•
2 1/2 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 spray a 9x13-inch microwave-safe dish with cooking spray.
2
Combine sweet rice flour and sugar in a bowl. Add water, coconut milk, and vanilla. Stir until smooth. Pour into the prepared dish.
3
Microwave on high until batter sets, about 18 minutes. If the center of cake is still sticky, microwave until no longer sticky in increments of 2 minutes.
4
Transfer to a cooling rack. Cool for about 90 minutes.
5
Cut cake into 16 pieces and roll in potato starch.