Instant Pot Chichi Dango Mochi Recipe + Oven Method – FOOD is Four Letter Word (2024)

Prep time: 5 minutes

Cook time: 1 hour

Serves: 16

Method

• 1)

  In a large bowl, add 1¼ Cup Mochiko Sweet Rice Flour, ¾ Cup Granulated Sugar, ¼ Cup Sweetened Condensed Milk, 1 Tablespoon Milk Powder,1⅓Cups Water, 1 drop of Pink Gel Food Coloring and stir very well with a whisk until it’s smooth and there are no lumps.

• 2)

  Trace the bottom of your 7 inch pan on parchment paper and cut out the circle to line the bottom of the pan. Use a brush and lightly oil the parchment and the sides of the pan. Pour the batter into the pan. Place a paper towel on top of the pan, then wrap the pan completely with foil. The paper towel helps absorb the steam to help avoid condensation on the chichi dango.

  *If you plan to bake in the oven, use an 8×8 in pan and you don’t need to place a paper towel on top.

• 3)

  Instant Pot Method: Pour 1½ Cups of Water into the Instant Pot, place the sling or trivet into the pot & place the pan on top of the trivet. Seal the Instant Pot lid and choose High Pressure for 1 Hour. When the timer is up, wait 15 minutes before switching the knob to venting, once the pin drops, open the lid. Lift out the pan and remove the foil. *If the top of mochi is set, but there is a little liquid on top, just pour out the liquid. Let the chi chi dango cool completely before removing it from the pan (about 2-3 hours).

  OVEN Method: Use an 8×8 in pan. Pre-heat oven to 300°F, wrap the top of pan with foil and bake on the middle rack for 60-70 Minutes. During the last 15 minutes of baking, take off the foil, the top should be set when it’s done. Let the chi chi dango cool completely before removing it from the pan (about 2-3 hours).

• 4)

  Generously dust your cutting board with potato starch. Run a pairing knife around the pan, peel it away from the pan and place onto the cutting board. Dust the top of the chi chi dango mochi generously with potato starch. Use a sharp knife and cut straight down to make the slices, cut into rectangular pieces, coat all the pieces in starch to make them easier to handle. Place the chi chi dango pieces into a large mesh strainer and shake to help remove the excess starch. Store in a sealed container, at cool room temp they will stay good for about 2-4 days. Enjoy!

  See Also

  Foxtail Millet, Chocolate & Orange Mousse Cake ~ Gluten Free Recipe - Ruchik RandhapHomemade Tater Tots RecipeVanilla Custard Slice | Classic Australian RecipeCanelés de Bordeaux: Canele Recipe Without Rum

Notes

9 Comments

• Christine

  January 30, 2021 at 9:52 am

  So I just tried this recipe using the Instant Pot method. When I took out the pan and removed the foil I noticed that the top was still watery or not set. Should I put it back in to cook more or just let it cool for the 2-3 hours as recommended?

  Reply

  See Also

  Recipe: Polenta Florentine

  1. Van

     January 30, 2021 at 10:45 am

     Hi Christine, if it’s watery – put it back in and cook for another 10 minutes High Pressure with 10 min NPR

     Reply

• Lyann

  March 6, 2021 at 9:57 am

  I love Nisshido chichi dango! I just made both in the instant pot and oven. The texture in the oven was a little softer than the one in the instant pot. Both had good flavor, the oven one was little sweeter? My question, both felt like they were done when I touched the top, but they both had moisture on the top. I took my paper towel and pressed it on top to absorb the moisture. I kept the one in the oven in for 67 min. But I was afraid if I kept baking, it would get tough. If I would’ve just let them cool with the wetness on top, would it eventually soak in and be dry on top? When you make it, is it completely dry when done? I’m going to try it again once I hear your response. This is a great alternate when you can’t have the real deal! Thank you for sharing!

  Reply

  1. Van

     March 7, 2021 at 8:13 pm

     Hi Lyann, sometimes when I make it there’s a little bit of liquid on top, you can just pour it out or dab it like you did. Nothing beats Nisshodo Candy Store, but I’m thousands of miles away & this is fun to make until I can visit Honolulu again 🙂

     Reply

• Eileen

  March 8, 2021 at 5:58 pm

  Hello! I tried the Nishido style in my oven. After 1 hour it had a watery layer on the top so I baked for another 15 minutes. Then another 15 minutes. It was still watery so I dumped out the watery part (by then only a few spoonfuls) and bumped up the temperature to 325. It’s still not set and going on it’s 4th 15 minute extension. (So far total bake time almost 2 hours!) Is the initial temperature of 275 correct? Or a typo?

  If this doesn’t work then I’ll definitely look for a pan to fit my pressure cooker (NOT an insta-pot brand).

  Reply

  1. Van

     March 9, 2021 at 8:06 am

     Hi Eileen, let’s try to figure out why it didn’t set. Did you use Mochiko? Do you have an oven thermometer to check if the oven temp is accurate? Are you using a metal or glass pan? Next time if there’s a little liquid on top, take off the foil, increase temp to300°F and bake for a few more minutes, but it should not have to cook for 2 hours.

     Reply

     1. Eileen

        March 11, 2021 at 5:22 pm

        Yep! Used mochiko flour. I used my ninja XL air fry oven (like a toaster oven but bigger) and a metal pan. I don’t have an oven thermometer but maybe I’ll try use my regular oven next time!! I saw the other comment AFTER I wrote mine about dabbing the wetness. One thing I DIDN’T do was put a paper towel over the pan while baking! I just assumed that was only for instant pot!! You think that would’ve made a difference? It still came out yummy (except little bit hard around the edges!!

        Thanks!!

        Reply

• Jenny

  May 23, 2022 at 11:57 pm

  I used a round glass Pyrex about 7” wide. After it partially cooled I found that it was not as firm or gummy and wet at the top like the others noted. I put it back in the instapot for another 10 minutes. The results were sticky and soft; not at all as chewy as I had hoped. I’m wondering if the pyrex preventer the heat from penetrating through. Any assistance or thoughts are appreciated.

  Reply

  1. Van

     May 24, 2022 at 12:01 am

     Hi Jenny, using glass does make a difference – glass isn’t a good heat conductor, so that’s most likely why it was still soft. You can still try cooking it longer until it’s the correct texture.

     Reply