Apricot Chichi Dango
- 1 (16 ounce) box mochiko flour
- 2 cups sugar (may use less sugar if desired)
- 2 (3 ounce) boxes apricot gelatin
- 1 (12 ounce) can apricot nectar
- 12 ounces water
- katakuriko (potato flour) flour for dusting
Apricot Chichi Dango
Featured in the Honolulu Star-Advertiser on August 3, 2016.
Recipe compliments of Halawa Xeriscape Garden.
Ingredients:
Directions:
- Preheat oven to 350°F.
- Coat a 9x12-inch baking pan with non-stick cooking spray.
- In a large bowl, mix all ingredients together.
- Pour into baking pan.
- Cover tightly with foil.
- Bake for 55-60 minutes.
- Remove from oven and remove cover after 15 minutes.
- Let cool for several hours.
- Cut into finger size squares.
- Coat with katakuriko.
Makes 48 pieces.
Approximate Nutrient Analysis per serving:
90 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 15 mg sodium, 23 g carbohydrate, 0 g fiber, 12 g sugar, 1 g protein
