Chi Chi Dango

Ingredients

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• 1 ½ cups mochiko (glutinous rice flour)
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• 1 ½ cups water
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• 1 ¼ cups white sugar, divided
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• 2 drops distilled white vinegar
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• ½ cup potato starch
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• ¼ teaspoon salt
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Instructions

1. 1
   Mix together mochiko, water, and 1 cup sugar in a medium bowl until well blended. Mix in vinegar to soften. Pour into a microwave-safe dish and loosely cover with plastic wrap. Microwave on high for 8 to 10 minutes. Remove and let cool until cool enough to handle.
2. 2
   Combine potato starch, remaining 1/4 cup sugar, and salt in a small bowl. Turn mochi out onto the plastic wrap and cut into 25 pieces using a plastic or wooden knife (metal knives tend to stick too much). Roll pieces in the potato starch mixture.