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:
- 1 cup (130 g) powdered sugar
- 1/4 cup (60 ml) heavy cream
- 1/4 teaspoon (2 ml) vanilla extract
– Combine all the ingredients with a whisk until combined and smooth.
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Watch my demo on Instagram:
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RELATED RECIPES
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Click HERE for more DESSERTS recipes!
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