Omiyage-suitable juice mix also peps up chichi dango

Since the advent of checked-baggage fees, we’ve been downsizing our luggage for every mainland trip, which means downsizing the omiyage carried for friends and family. The optimal carry-on gift is something light that packs flat, so it was enlightening to discover Hawaiian Sun powdered juice packages.

Once you’re no longer lucky to live Hawaii, that icy glass of passo-guava you used to take for granted is seldom an option. Even if you live near a store that imports frozen concentrate or cans of juice, you’ll pay a premium. Or, I stay at your house, bringing powders that you mix with water to create quarts of juice, plus nostalgia. I’m awesome.

But anyway, the powders came to mind when Karol Yamamoto wrote to ask about making chichi dango (plain, unfilled mochi) in various flavors. The easy answer is extracts, but it is hard to find extracts in tropical flavors. So why not a juice mix?

I tried it with guava, which produced chichi dango with a light flavor that somehow intensified with chewing.

Yamamoto also asked about making a single batch of mochi batter, then dividing it and flavoring each portion differently. Instructions follow for making two flavors from one batch. You could carry the concept further — dividing the dough into smaller batches and using smaller pans.

The important thing is finding flavorings. Most supermarkets carry extracts of vanilla, almond, lemon, orange, coconut and berry. Compleat Kitchen also carries banana and watermelon. Hawaiian Sun mixes are sold for $2 to $3 in many stores (I get mine at Kmart or Marukai). Packages are about 4 ounces, varying by flavor. If you’re outside Hawaii, they’re available from several online sources.

MULTIFLAVORED CHICHI DANGO

3 cups mochiko (sweet rice flour)
2 cups sugar
3 cups evaporated milk or coconut milk
1 teaspoon flavor extract (your choice)
2-4 drops food coloring (appropriate to the flavor)
Katakuriko (potato starch), for dusting

Preheat oven to 350 degrees. Grease two 9-by-5-inch loaf pans.

Combine mochiko, sugar and milk; stir until smooth.

Divide batter between pans. Stir 1/2 teaspoon extract and 1-2 drops food coloring into each pan of batter and stir until color is even. Bake 30 to 40 minutes, until firm.

Cool in pan, then remove. Use plastic knife to slice into bite-size pieces. Roll in katakuriko to prevent sticking.

Nutritional information unavailable.

To use Hawaiian Sun powdered drink mix: Substitute 2 packages juice mix for half the sugar. Eliminate extract. Use orange food coloring. Bake 45 minutes to 1 hour in greased 9-by-9-inch pan. To make multiple flavors, it is best to divide the recipe in half, using 1 drink mix and 1/2 cup sugar in each batch. Bake in 2 greased loaf pans for 30 to 40 minutes.