Girl's Day (Hina-matsuri) & Chi Chi Dango Recipe (2024)

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Did you know that March 3 is Girl’s Day or Hina-matsuri in Japan? It’s a day for families in Japan to wish good health and a happy life for their girls. I hate to admit this, but I used to celebrate this when I was younger and had no idea of the real history or meaning behind it. All I knew was that it was a time to celebrate girls, display dolls, dress in kimono and eat lots of yummy treats. Now that I’m older, I’m realizing how much culture was lost in such a short amount of time since my grandparents immigrated to the states.

History of Girl’s Day

Supposedly, the history of Girl’s Day had its roots from a Chinese ritual for getting rid of bad luck and sickness by transferring it to a doll and tossing it in a river. This practice of sending ill fortune away in straw and paper dolls was adopted by the Japanese, which is now called “hina-nagashi”.

While modern day Japanese don’t always practice tossing dolls in a river, many still display special dolls in the home called “hina-ningyo”. These dolls aretraditionally bought by the girl’s grandparents anddisplayedaround the middle of February. Then, immediately after the ceremony the dolls are put away. It was believed that putting away thedolls late would cause a delayedmarriage for your daughter.

Traditional complete hina-ningyo are 5-7 tiers and are covered in red cloth. The top tier has the emperor and empress. Next are three ladies in waiting, followed by five court musicians. Then on the fourth step are two ministers flanking diamond shaped stands with diamond shaped rice cakes called “hishi-mochi”, a traditional dish for this celebration. Below the ministers are guards with a mandarin orange tree to the left and cherry tree to the right. Then on the sixth step are small items that are found within the imperial palace, such as a tansu (chest of drawers) or kyodai (small chest with mirror). The last step displays items not found within the imperial court, such as goshoguruma (ox drawn carriage) and jubako (lacquered tired food box).

Today, many hina-ningyo aren’t as elaborate as the one above and due to space issues are a condensed version. Some are even flat and have the dolls displayed on one level.

Meaning of Chi Chi Dango Colors

Now that you have a brief explanation of Girl’s Day, I want to share with you a treat I remember eating on this day called “chi chi dango”. Remember the “hishi-mochi” that was mentioned earlier? This rice cake was traditionally ordered from a mochiya or Japanese confectionery to be displayed with the dolls. It was made in three layered colors: Pink for spring or energy, white for snow or purity, and green for summer or fertility. While the hishi-mochi could technically be eaten, it became hard and not so appealing after being displayed for several days. Thus, my grandmother used to make chi chi dango, a sweet and chewy mochi for all the girls to eat on this day.

How to make Chi Chi Dango (recipe card below)

Take a 9″ x 13″glasspan and grease with Crisco.

Mix dry ingredients and wet ingredients in two separate bowls.

Once all the ingredients are incorporated in each bowl, slowly add the dry ingredients to the wet mix. Mix until everything is combined well.

If making three color chi chi dango, separate the mix into three bowls.Add red food coloring to one bowl and green to another. Mix well. Leave one bowl plain white.

‘Pour green mix into the 9″ x 13″ greased pan and cover tightly with foil.

Place covered mochi pan inside of a another pan that is filled with water in a 350F degree oven for 25 minutes. I used a large cookie sheet and filled it with water.This will help the edges of the mochi from becoming hard and dry.

**You do not have to place the pan inside of a water bath. However, when you do not do this, the edges of the mochi become hard and you will have to cut the edges off.**

After 25 minutes, remove mochi from the oven and pour the white mix over the green layer.

Cutting and Storing Chi Chi Dango

To cut mochi, get potato starch and your plastic knife ready. Dust your working surface and the knife with the potato starch.

**If you do not have a plastic knife, you can wrap your knife with saran wrap or place it inside of a plastic bag. This will prevent the mochi from sticking to the knife.**

Once you have cut the mochi, gently start to remove them from the pan. The cut edges will be sticky, so dust your fingers with some potato starch and help pull the pieces out.

Dust the cut pieces in potato starch and dust excess off.I like to wrap small pieces with wax paper or parchment paper for the kids to take to school.

I cut some larger pieces for the husband 🙂

I hope you try this Chi Chi Dango recipe and let me know how you like it.

For more Asian recipes, visit my Pinterest Asian foods board

Follow Erlene Amat | My Pinterventures’s board Recipes: Asian Food on Pinterest.

Yield: one 9" x 13" pan

How to make Girl's Day mochi or Chi Chi Dango.

Ingredients

1 pound mochiko (16 oz. box of sweet rice flour) Do not use regular rice flour.
1 1/2 cups sugar (if you like things sweet, add 2 cups)
1 teaspoon baking powder
1 can coconut milk ( 14 oz.)
1 3/4 cups water
1 teaspoon vanilla (optional)
red and green food coloring (optional if making one color mochi)
potato starch for dusting

Instructions

ONE COLOR

Mix mochiko, sugar, and baking powder in a bowl. Set aside.
Mix coconut milk, water, and vanilla in another bowl until well blended.
Gradually add the mochiko mix into the wet mix until fully incorporated.
Pour into a greased 9″ x 13″ pan (Crisco) and cover with foil.
Place the covered mochi pan into another pan. Put some water in the outside pan.
Place into a 350F degree oven for 1 hour 15 minutes. Depending on your oven, you may need to cook up to 15 minutes longer.
Let the mochi cool. When it is warm, shake off any condensation on the foil. Replace the foil and let it cool overnight.
Using a plastic knife dusted with potato starch, cut mochi into small rectangles or whatever size you prefer. ***Do not use a metal knife because the mochi will stick to it more than a plastic knife***
Dust cut mochi with potato starch and pat excess starch off.
Serve

TWO COLOR (PINK/WHITE)

Follow the first three steps for the one color version.
Evenly separate the mix into two bowls.
Add a 3-4 drops of red food coloring into one of the bowls.
Pour pink mix into a greased 9″ x 13″ glass pan and cover with foil.
Place the covered mochi pan into another pan. Put some water in the outside pan.
Place into a 350F degree oven for 25 minutes.
Take mochi out and pour second color on top. Cover again and place back in oven for 50 minutes. You may need to add more water to the outside pan.
Follow steps 7 – 10 for the single color mochi.

THREE COLOR MOCHI – PINK/WHITE/GREEN

This one takes a little longer because the oven is being opened three times during the cooking process.
Follow the first three steps for the one color version.
Evenly separate the mix into three bowls.
Add 3 drops of red food coloring in one bowl and 4-5 drops of green in another. Keep one bowl plain white.
Pour green mix into a greased 9″ x 13″ glass pan and cover with foil.
Place the covered mochi pan into another pan. Put some water in the outside pan.
Place into a 350F degree oven for 25 minutes.
Take mochi out and pour the white mochi mix onto the green. Cover again and place back in the oven for 30 minutes.
Take mochi out and pour the pink mochi mix onto the white. Cover again and place back in the oven for 30 minutes.
Follow steps 7 -10 for the single color mochi.

Notes

**Can be stored at room temperature for two days (mine never lasts past two days before it’s eaten). You can also place in the refrigerator if you need to store it for a few days more, but the edges may get hard.**

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