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Chi Chi Dango Mochi

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)98.0026
Energy (kCal)3180.5878
Carbohydrates (g)521.6395
Total fats (g)88.0503
  • Cuisine

    Asian >> Japanese >> Japanese

  • Dietary Style

  • Preparation Time

    Cooking Time - 60 minutes, Preparation Time - 10 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Whisk together the rice flour, sugar and baking powder; set aside. | 2. In a medium bowl, mix together the water, vanilla, coconut milk and red food coloring. Blend in the rice flour mixture. Pour into the prepared pan. | 3. Cover the pan with foil and bake for 1 hour. Allow to cool completely. | 4. Turn the pan of mochi out onto a clean surface that has been dusted with potato starch. Cut into bite size pieces using a plastic knife. The mochi does not stick as much to plastic knives. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mochiko 1 pound 403.4676 0.0 89.7602 2.2667
    white sugar 2 1/2 cups 1935.0 499.9 0.0 0.0
    baking powder 1 teaspoon 2.438 1.2742 0.0 0.0
    water 2 cups 0.0 0.0 0.0 0.0
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    coconut milk 1 can 827.5862 19.934 8.2399 85.7811
    red food color 1/4 teaspoon 403.4676 0.0 89.7602 2.2667
    potato starch 1 1/2 cups 403.4676 0.0 89.7602 2.2667

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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