Easy Mochi Donuts

Mochi donuts are not typical doughnuts. They are a treat all their own. Slightly sweet, crispy, chewy and even a bit bouncy. They are made from glutinous rice flour, just like mochi, which gives these donuts their wonderful dense and chewy texture.

The mochi donuts in this recipe have a soft, shiny, chocolate glaze. But you can always dip these in whatever glaze you wish.

For some helpful tips before you begin, click here.

INGREDIENTS:

1 cup (125 g) all-purpose flour
1 cup (130 g) glutinous rice flour
1/2 cup (100 g) sugar
1 tablespoon (8 g) corn starch
1 teaspoon (5 g) baking powder

1/2 cup (124 g) soft or silken tofu
1 large egg
3 tablespoon (45 ml) water

Vegetable oil, for frying, about 2 or 3 cups (480 to 720 ml)

8 pieces of parchment paper, about 5×5-inches each
Instant-read or candy thermometer

FOR THE CHOCOLATE GLAZE:

1/2 cup (84 g) bittersweet chocolate chips
1/2 cup (84 g) milk chocolate chips
2 teaspoons (10 ml) corn syrup – optional
1/2 teaspoon (2.5 ml) vanilla extract
1/3 cup (80 ml) heavy cream

Click here for other suggested matcha or vanilla glazes.

INSTRUCTIONS:

1. Combine the dry ingredients.

– In a large mixing bowl, combine the all-purpose flour, glutinous rice flour, sugar corn starch and baking powder.
– Use a whisk to mix and break up any lumps. Set aside.

2. Combine the wet ingredients.

– Press the tofu through a fine-mesh sieve into a medium mixing bowl.
– Add in the egg and water and stir with a whisk until well-combined.

3. Mix the wet and dry ingredients to make a dough.

– Stir the wet ingredients into the dry ingredients with a spatula or wooden spoon to start the dough.
– Use your hands to finish kneading the dough until the dough is homogenous and smooth.

4. Shape the dough into donuts. (See TIPS)

– Form the dough into little dough balls about 1 teaspoon each (about 8 g). There should be 64 little dough balls.
– Make a ring out of 8 little dough balls on each square of parchment paper. There should be no gaps in the donut ring.

If the dough starts to get sticky while rolling out the little dough balls, just lightly dust your hands with flour.

5. Fry the donuts. (See TIPS)

– Fill a heavy-bottomed pot with about 2 inches of vegetable oil. Heat the oil to 325°F (163°C).
– Using a metal spatula, lift a donut ring, paper and all, and slide it into the hot oil.

Do not overcrowd the pot. Fry only 2 or 3 donuts at a time.
Use the instant-read or candy thermometer to maintain the temperature.

– Flip the donut after a minute or so. Use tongs to lift off the parchment paper and discard.
– Fry until the donuts are light golden.
– Place the donuts on a paper-towel lined plate. After a few minutes, transfer to a cooling rack to finish cooling.

6. Make chocolate glaze and dip the mochi donuts.

– Place the chocolate chips, corn syrup and vanilla in a heat-proof bowl.
– In a small, heavy-bottomed saucepan, heat the cream until steaming hot, but not boiling.
– Pour the heavy cream over the chocolate chips and let sit for a minute. Then gently stir until combined and smooth.

If the chocolate glaze cools before becoming completely smooth, place the bowl over a pan of lightly simmering water to warm the chocolate a bit. (Do not over heat the chocolate.)

– Dip completely cooled mochi donuts into the chocolate glaze and place back on the cooling rack.

SERVE, STORE & REHEAT:

– These mochi donuts are best eaten fresh on the same day.
– To store, keep the donuts in an airtight container at room temperature.
– If the mochi donuts are not fresh, it’s best to reheat them before eating.

Reheat in a waffle maker or panini press to re-crisp the mochi donuts. Or
Microwave for about 10 seconds each.

ABOUT THIS RECIPE

Mochi donuts are like a combination of chewy mochi and cake doughnuts. They are lightly sweet, crispy when fresh and surprisingly easy to make.

This recipe includes a delicious, soft, shiny, chocolate glaze. But these mochi donuts will be delicious in any glaze you like!

Scroll down or click HERE to see my demo on Instagram.

TIPS:

1) No substitutions for glutinous rice flour.

No substitutions for glutinous rice flour! Using any other type of flour in this recipe may change the texture of your donuts.

2) Shaping the donuts:

Each dough ball should be about 1 measuring teaspoon or about 8 g each.
There should be 64 dough balls total, enough to make 8 mochi donuts.

3) Frying the mochi donuts:

Use the instant-read or candy thermometer to maintain the temperature of the oil at 325°F (163°C).
Slide the mochi donuts into the oil with the paper.
After about a minute, flip the donuts and remove the paper.
Fry until light golden and then drain on paper towels.

4) Other suggested glazes:

Matcha glaze

1 cup (168 g) white chocolate chips
1/2 tablespoon (8 ml) corn syrup – optional
1/3 cup (80 ml) heavy cream
2 teaspoons (6 g) matcha powder

– Place the chocolate chips, corn syrup and matcha powder in a heat-proof bowl.
– In a small, heavy-bottomed saucepan, heat the cream until steaming hot, but not boiling.
– Pour the heavy cream over the chocolate chips and let sit for a minute. Then gently stir until combined and smooth.

Vanilla glaze: