WICKED ITCHY RASHES (MANGO)
Mango (Mangifera indica), one of the world's most beloved fruits, is the subject this week. A tropical wondertree, we chat about where the mango is from and its numerous benefits. However, this tree and its family have a dark side that has Casey and Alex keeping their distance... Then, we hear from Daphne K. Jenkins, maker of mochi!
Completely Arbortrary is produced and hosted by Casey Clapp and Alex Crowson
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Cover art by Jillian Barthold
Music by Aves and The Mini-Vandals
Episode cover photo by Dinkun Chen
Recipe for Chichi Dango Mochi, by Daphne K. Jenkins:
Chichi dango mochi is a Japanese sweet confection made with sweet rice flour, sugar, and milk. For this mango & matcha green tea layered version, I used coconut milk, making it entirely plant-based. If I want to acknowledge Teresa DeVirgilio-Lam, whose Unbearably Good! Mochi Lovers’ Cookbook – self-published in 1999 through the Morris Press Type ‘N $ave™ program– is and has been a treasured resource for all of my mochi-making experiments.
This recipe makes approximately thirty-two (16) 1 ½ inch x 3 inch pieces.
Prep time: 30 minutes
Baking time: 1 hour
Cooling time: approximately 2 hours
Ingredients for both layers
1 lb. box Blue Star ® Mochiko Sweet Rice Flour – divided
2 ½ cups organic cane sugar – divided
1 teaspoon baking powder – divided
1 can full fat coconut milk (13.5 - 14 fl. oz.) – divided
¾ cups mango nectar (or mango juice)
1 teaspoon matcha green tea powder
1 teaspoon pure vanilla extract– divided
2 pinches of sea salt
(optional 1 tablespoon coconut oil to grease 9x13-inch baking pan)
¼ cup of potato starch (or cornstarch) for powdering slices
For the matcha layer
Half box of Blue Star ® Mochiko Sweet Rice Flour
1 ¼ cups organic cane sugar
1 teaspoon of matcha green tea powder
½ teaspoon baking powder
1 pinch of sea salt
½ can full fat coconut milk (6.75-7 fl. oz.)
¾ cup water
½ teaspoon pure vanilla extract
For the mango layer
Half box of Blue Star ® Mochiko Sweet Rice Flour
1 ¼ cups organic cane sugar
½ teaspoon baking powder
1 pinch of sea salt
½ can full fat coconut milk (6.75-7 fl. oz.)
1 ¾ cups mango nectar
½ teaspoon pure vanilla extract
Instructions
Heat the oven to 350 ℉ and place an oven rack in the center placement. Grease a 9x13-inch baking pan with coconut oil, or line 12 x 12- inch aluminum cake pan with parchment paper. If necessary, warm the can of coconut milk in a bowl of hot tap water to liquify.
Start by mixing the matcha layer. In a medium mixing bowl, whisk together the mochiko sweet rice flour, organic cane sugar, baking powder, matcha green tea powder, and pinch of salt. Add half the can of coconut milk, water and vanilla extract and mix well with a silicone spatula or wooden spoon. Matcha powder can clump into dark spots. Press the lumps of matcha powder against the bowl to break up. When there are no lumps and the batter is smooth, pour the matcha batter into the baking pan, spreading it evenly across the pan. Rap the pan against the counter to remove air bubbles. Cover the pan well with foil. Set a timer and bake for 20 minutes while you mix the mango layer.
Make the mango layer. In a medium mixing bowl whisk together the mochiko rice flour, organic cane sugar, baking powder, and pinch of salt. Add the remaining half of the canned coconut milk, mango nectar, and vanilla. Mix well with a silicone spatula or wooden spoon until there are no lumps. After the matcha layer bakes for 20 minutes and is set, carefully remove the hot pan from the oven. Carefully peel back the foil and pour the mango layer onto the matcha one. Tilt the pan so that the entire surface is evenly covered. Replace the foil, place back into the oven and bake for 40 minutes.
When done baking, carefully remove the foil and let cool completely, approximately 2 hours before cutting. Chichi dango is very sticky, so cutting with a plastic knife or knife coated with potato starch or cornstarch is ideal. Trim off the crisp edges to make for smoother eating. Then, cut down the center to create halves. Stack the halves to create 4 layers: mango, matcha, mango, matcha. Cut into 1 ½ inch by 3 inch slices, or squares, or rectangular pieces on parchment paper, being careful to keep slices separate. Coat the slices with potato starch or cornstarch and brush off excess. This potato starch coating helps the slices not to stick together. Store mango & matcha layered chichi dango slices in a covered container at room temperature and enjoy within 3 days.
Additional Reading:
Mango (Mangifera indica)
Orthodox, Intermediate, and Recalcitrant Seeds:
Poison ivy primer
Mango Propaganda
Potential Mango Tree Medicinal Uses
No Ill Will - History of Poison-oak