chi chi dango
soft chewy mochi dessert
Equipment
- 1 9X13 baking pan
Ingredients
- 1 box 454 grams Mochiko sweet rice flour
- 2 cups water
- 1 can 13.5 fl oz coconut milk
- 2 tsp vanilla extract
- 1 tsp baking powder
- 2 cups white sugar
Instructions
- Mix together the dry ingredients by sifting it in a large bowl; mochiko flour, sugar, and baking powder. Set aside.
- Combine water and coconut milk. If the coconut milk is lumpy, try to break it down by thoroughly mixing it. Then add in the vanilla extract.
- Combine the wet ingredients and dry ingredients in a large bowl. Mix it well.
- Preheat the oven to 350°F.
- Generously grease a 9×13 inch pan. Cover with foil and bake for 55-60 min.
- Remove from oven and let it cool down completely. Sprinkle potato starch or corn starch on working surface. Remove the mochi from pan and using a plastic knife, cut the mochi into bite sized pieces. Roll pieces in potato starch and dust off any excess. Serve and enjoy!
Banana Bread
Ingredients
- 4 medium bananas
- ½ cup unsalted room temp butter
- ½ cup brown sugar sub: honey or agave
- 2 beaten eggs
- 1½ cup AP flour
- 1 tsp baking soda
- ½ tsp sea salt
- 1 tbsp vanilla extract
- 1 cup chopped macadamia nuts
- 1½ tsp ground cinnamon
- ¼ cup bittersweet chocolate chips
Instructions
- In a mixing bowl cream room temp butter and brown sugar. Next mash bananas, vanilla extract and beaten eggs.
- In another mixing bowl add flour, baking soda, salt and mac nuts. Then add everything together mix well.
- Pre heat oven to 350℉ while pre heating grease and flour bread loaf pan and add the batter and bake for 50 minutes.
Haupia (Hawaiian Coconut pudding)
Ingredients
- 1 can unsweetened coconut milk 13.5 oz can
- 5 tbsp corn starch
- ½ cup water
- ¼ cup white sugar
- 2 tsp vanilla extract
Instructions
- combine cornstarch and water and set aside
- In a medium sauce pan or medium size pot combine sugar and coconut milk on medium heat mix constantly until simmer.
- once simmered add the vanilla extract and slowly add the corn starch and water mixture (make sure to mix the slurry) once it becomes a pudding like consistancy turn the heat off add the haupia in a storage container and store in fridge for 2-3 hours then cut desired portion and enjoy!
Cinnamon roll
Ingredients
For Dough
- 3/4 cup warm milk
- 2¼ tsp quick rise or active yeast
- ¼ cup white sugar
- 2 eggs
- 3 cups Bread or all purpose flour
- 1 tsp sea salt
For filling
- ⅔ cup light or dark sugar
- ¼ cup soften unsalted butter
- 3 tbsp cinnamon powder
For cream cheese frosting
- 1 block cream cheese 8 oz
- 3 tbsp soften unsalted butter
- ¾ cup powdered sugar
- 1 tbsp vanilla extract
Instructions
Step 1
- Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 40-45 seconds. It should be like warm bath water. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, eggs and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
Step 2
- Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If it's TOO sticky (meaning it's sticking to the bottom of the mixer, add in 2 tablespoons more bread flour.) If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.
Step 3
- Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. This may more or less time depending the humidity and temperature in your home.
Step 4
- After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
Step 5
- In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter.
Step 6
- Tightly roll dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be.
Step 7
- Cut into 1 inch sections with a serrated knife or floss. You should get 9 large pieces.
Step 8
- Place cinnamon rolls in a greased 9x9 inch baking pan or round 9 inch cake pan. (I also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.) Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.
Step 9
- Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 5-10 minutes before frosting. Makes 9 cinnamon rolls.
Step 10
- To make the frosting: In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately. Enjoy!