Chichi dango

Chichi dango is a type of mochi, or Japanese rice cake, that is particularly popular in Hawaii. Unlike traditional mochi, which is often served in a savory soup or with a sweet filling, chichi dango is sweetened and often flavored with coconut milk. It is commonly served as a dessert or snack, and is a staple at many Hawaiian festivals and celebrations.

History

The origins of chichi dango are somewhat unclear, but it is believed to have been brought to Hawaii by Japanese immigrants in the late 19th and early 20th centuries. The name "chichi dango" is thought to come from the Japanese words for "father" (chichi) and "dumpling" (dango), although the exact reason for this naming is unknown.

Preparation

Chichi dango is made by combining glutinous rice flour (also known as mochiko), sugar, and liquid. The liquid is often coconut milk, but can also be water or another type of milk. The mixture is then steamed until it becomes a soft, sticky dough. Once the dough has cooled, it is cut into small, bite-sized pieces.

Some variations of chichi dango include additional flavorings, such as matcha (green tea powder), strawberry extract, or red bean paste. These flavorings are typically mixed into the dough before it is steamed.

Cultural Significance

In Hawaii, chichi dango is often served at celebrations and special occasions, such as birthdays, graduations, and weddings. It is also a popular treat at many Hawaiian festivals, including the annual Honolulu Festival and the Merrie Monarch Festival.

Chichi dango is also associated with Girls' Day (also known as Doll's Day or Hinamatsuri), a Japanese holiday that is celebrated in Hawaii. On Girls' Day, which takes place on March 3rd each year, families with young daughters often serve chichi dango as part of the festivities.

See Also

• Mochi
• Japanese cuisine
• Hawaiian cuisine