Chi Chi Dango is a type of Mochi that uses milk to be a sort of creamy glutinous rice cake. The shape is a rectangular shape and has been made in various forms on many islands, but Oahu is known for them. The origins are said to have come from Kalihi area near Iwilei in Hawaii where it started with the flavor of Milk Chi Chi Dango and later on was sprinkled with a flavoring powder.
Asataro Hirao, had visited Hiroshima Shobara after World War II where at the time there were donations of powdered milk in Japan and when returning to Hawaii there was mochi and later on chi chi dango. The powdered milk would be iconic to Hawaii Mochi and be one of the main ingredients that would make it taste really creamy in flavor. It would be made from Nisshodo Candy Store (1918) in Iwilei that would begin making it popular around the islands and lead to many more flavors in the future. The Powder started with a dusting of rice flour and later on would change to other sorts of powder like kinako powder and cocoa powder. Later on there were variations that would add malted milk powder, or/ powdered sugar. The flavor would be used to enhance the texture of being slightly textured on the outside and have a nice smooth chew on the following layer and sometimes a filling would be added for a third flavor experience. There are a variety of Chi Chi Dango that are made throughout the islands of Hawaii, such as: Strawberry Chi Chi Dango, Mango Chi Chi Dango, Pineapple Chi Chi Dango, Blueberry Chi Chi Dango, Mandarin Chi Chi Dango, Lilikoi Orange Chi Chi Dango, Passion Orange Guava Chi Chi Dango, Honeydew Chi Chi Dango, Coffee Chi Chi Dango, Green Tea Chi Chi Dango.
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