Give them a try and you just might get hooked! For me, it’s the texture that I can’t resist.It’s yet another mochi donut recipe experiment! In this post, I look into how I can make “mochi” donuts without its signature sweet rice flour (glutinous flour). The glaze adds the sweetness, but even with a thick coating it’s not the sugar bomb you might imagine. Aside from the round shape, they’re not much at all like your standard American donut. The dragonfruit-glazed donuts got a white chocolate drizzle and some sprinkles. Almond flavor goes so well with matcha, so I topped those with sliced almonds. Garnishes are only limited to your imagination! I had some cookies and cream Pocky sticks, so I added those to the taro donuts. And my favorite – green tea powder imparts a grassy hue. Dragonfruit powder yields a deep magenta. I used all three! Suncore Food’s Lilac Taro Yam Powder, will give you a beautiful lilac hued glaze. Glaze the donuts with a simple white chocolate ganache combined with fruit powder, vegetable powder, or tea powder. I prefer the later because it touches less surface area on the donut and helps retain the shape. Fry until golden brown on each side.įlip the donuts gently with a pair of tongs, or some chopsticks. After a minute or two, slide the donut off of the parchment. Do this 2 at a time, if you have room in the pan. Slip the donuts on the parchment into the oil. If you’re using a stove-top burner, I suggest starting at 350☏, and testing the oil with an instant-read thermometer. I prefer using an electric skillet, which keeps the temperature even. Heat about 2 inches of oil in a pan to about 375☏. If you wanted to make the balls a little smaller, you could do so to yield 8 per donut. In this abbreviated recipe, I use just 6. Note: The original Pon de Ring-style donuts are made up of 8 dough balls. There are mochi donut cutters for purchase, but I wouldn’t splurge until you’re sure you are a mochi donut fan. This is the most time-consuming part of the recipe. Place 6 balls on each paper touching, in a ring shape. Separate the dough into 36 even pieces (about 5 grams each, for my dough) and roll them into balls. Iconic shape.Ĭut six parchment sheets into 5×5 inch squares. Then, stir it all together until a ragged dough forms, and then knead with your hands until smooth. Mix the tofu with some eggs and a little water. Personally, I’m not a calorie counter when it comes to donuts, but I know some people are. Coincidentally, I must tell you that mochi donuts have half the calories of a regular donut. This ingredient creates a smooth batter and gives the donuts a lot of protein. You may remember this ingredient from my Lemon Mochi Chicks recipe. Mochiko gives the donuts a soft, bready interior. Mochi donut recipes are varied when it comes to flours, and this one uses all-purpose flour blended with mochiko (glutinous rice flour). Start by sifting together the dry ingredients. The hybrid batter makes for a doughnut that is fluffy and moist, with a satisfying chew. Mochi doughnuts are a cross between a traditional cake-like doughnut and chewy mochi dough similar to what’s wrapped around ice cream bonbons at sushi restaurants. And people like me are enthusiastic about learning how to make them at home. Its popularity spread from Japan to the United States by route of Hawaii. Later in 2003, the Japanese donut chain Mister Donut (which actually originated in the US in 1956) launched the flower-shaped ring of pull-apart dough balls, the “Pon de Ring”. The first iterations can be traced to Honolulu in the early 90’s with Charmaine Ocasek’s homemade poi mochi. And even though six donuts may not sound like a lot, it’s plenty enough for sampling and even sharing. It makes six total, which is just enough to practice your forming, frying, and glazing techniques. If you’re looking to dip a toe in the water with homemade mochi donuts, then this is the perfect recipe. The crisp, chewy, almost elastic exterior gives way to a soft, subtly sweet interior. Mochi donuts are like no other donut you’ll try. Mochi Donuts are colorful, chewy, pull-apart fun! Their unique texture and fluffy interior makes them a snacking sensation.
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