Comments on: White Day Chizukeki Chichi Dango! Make the Lady In Your Life Cheesecake Treats for a Japanese Holiday!

By: http://freetriptojapan.blogspot.com/

http://freetriptojapan.blogspot.com/ — Sun, 02 Nov 2008 13:41:29 +0000

I wish that my Japanese friend give me chocolate when I get in Japan. hehehe ^^

By: Exto.rtion » Blog Archive » Chizukeki Chichi Dango

Exto.rtion » Blog Archive » Chizukeki Chichi Dango — Wed, 02 Jul 2008 21:50:06 +0000

[...] from other cultures (which I will share another sometime this week). I saw this recipe on the anime blog and decided to try it. For those of you who don’t know, my specialties for desserts are [...]

By: TwiRp

TwiRp — Wed, 02 Jul 2008 21:39:39 +0000

I tried it with a strawberry glaze and it was delicious, but I think that adds more calories. For less calories, I also tried it with toasted coconut, which was good, but not as good as the strawberry glaze…

I think we need to have a White Day in the US of A, mainly because of personal experiences (through elementary school I kept giving this girl a bow of chocolates for 5 valentines strait, then gave up, but the year I decide not to get her something, she makes me a bunch of cookies and chocolates, then I felt guilty). I’d probably stick to a white chocolate creation though.

Blueberries sound like they’d be a great topping, but they’re too expensive here. I think a small box is about $5-6.

By: Rachel

Rachel — Wed, 02 Jul 2008 21:29:41 +0000

@TwiRp, these get better with time, seriously, they’ll taste better tomorrow, and even better three days from now!

Sweetness is a personal preference. What’s sweet to my friend tastes sour to me so totally finagle the recipe to your taste. I’m always looking out for calories so I try to cut them when I can, but condensed milk will add more richness and sweetness to the recipe. Let me know how your revisions turn out next time ^^. Oh, and wouldn’t blueberries be nice to top this with? They’re in season here in the Midwest.

By: TwiRp

TwiRp — Wed, 02 Jul 2008 21:06:27 +0000

They turned out so-so. They didn’t have as much flavor as I expected, but I left them in the fridge for a while, and then tried another and it tasted much better than the one earlier, maybe I didn’t let them cool enough. I was expecting something a bit sweeter, so next time I might try something else for the water, like coconut milk or a condensed milk.

By: Rachel

Rachel — Wed, 02 Jul 2008 20:10:12 +0000

@TwiRp, I’ve used both cornstarch and potato starch as thickeners and dusters.Potato starch is a faster coagulant and I don’t have to use as much, but I notice the sauce, or whatever I use it in, is a little different than when I use cornstarch. Cornstarch doesn’t taste much different than potato or tapioca or wheat starch, to be honest. I’ve used all of them to dust mochi with at one time or another.

I promise you your mochi will taste fine with cornstarch. Most people can’t get their hands on potato starch and use cornstarch instead, and they don’t seem to notice a difference. I think the main difference in the two is location, location. In Japan, potatoes are used to make starch, which is used to make mizu ame. They have potatoes, we have corn. I tend to list the Japanese ingredients because I’m hella spoiled where I live (three blocks from an international grocery).

Tell me how your chi chi dango turned out!

By: TwiRp

TwiRp — Wed, 02 Jul 2008 19:58:52 +0000

@Rachel: I used a light metal pan and the cook time seemed about the same, I can’t say about the taste yet though as it is still cooling.
I have another quick question about the potato/cornstarch. Where I live, I can only find cornstarch, but I heard that the potato starch tastes better on treats as cornstarch is supposed to be used as a thickening agent and potato starch is more of a duster. Have you tried them to see if they’re different?

By: Rachel

Rachel — Wed, 02 Jul 2008 18:04:23 +0000

@TwiRp, I used glass for this but you can use metal. As long as you have a water bath and check it midway, I don’t think you’ll have issues. Keep in mind dark metal will cook much faster than lighter metal but dark metal pans and glass pans cook about the same. Maybe raise the temp in the oven about 20 degrees if you’re using a light metal pan.

By: TwiRp

TwiRp — Wed, 02 Jul 2008 17:40:36 +0000

Here’s a dorky question, do you use glass or metal pans? Or does it not make a difference?

By: Rachel

Rachel — Fri, 14 Mar 2008 17:07:18 +0000

@Caitlin, it really was delicious and just got better with time. It didn’t last long either and got eaten quicker than most mochi treats.

You get hand towels for White Day? Huh? The shortcake I can understand, but hand towels? Is this a local thing? Anywho, I wish you a Happy White Day!