Chi Chi Dango (Microwave)

  • 4 cups mochiko
  • 2 1/2 cups sugar
  • 1 1/2 tsp. miso
  • 2 cups water
  • 1 can (12 oz.) frozen coconut milk, thawed
  • 1 drop of red or green food coloring
  • Katakuriko

Mix mochiko and sugar. Dissolve miso in water and pour into dry ingredients. Add remaining ingredients and mix well. Pour into microwavable pan or tube pan sprayed with nonstick cooking spray. Cover. Cook on HIGH for 5 minutes. Turn pan and cook on MEDIUM for 3 minutes, or until done. Remove to cutting board sprinkled with katakuriko. When cool, cut into bite-size pieces with a plastic knife.

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