food

Mochi Donuts

Sticky/chewy rice donuts with 3 different flavoured glazes!

food

Mochi Donuts

Sticky/chewy rice donuts with 3 different flavoured glazes!

Ingredients

Starter Dough

  • 1/4 cup sticky rice flour
  • 2 tbsp milk

Main Dough

  • 1 ¾ cup sticky rice flour
  • ½ cup whole milk
  • 2 ½ tbsp unsalted butter, melted
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 tsp baking powder

Matcha Glaze

  • 2 ½ tbsp unsalted butter, melted
  • ½ cup powdered sugar
  • ½ tsp of vanilla extract
  • 2-3 tbsp of hot water
  • 1 tbsp matcha powder

Raspberry Glaze

  • 2 ½ tbsp unsalted butter, melted
  • ½ cup powdered sugar
  • ½ tsp of vanilla extract
  • 2-3 tbsp of hot water
  • 3 tbsp freeze dried raspberries, crushed

Chocolate Glaze

  • 2 ½ tbsp unsalted butter, melted
  • ½ cup powdered sugar
  • ½ tsp of vanilla extract
  • 2-3 tbsp of hot water
  • 2 tbsp cocoa powder

Steps

Starter Dough

  1. To make the starter-dough add the sticky rice flour and milk in a microwave-safe bowl. Whisk until well combined.
  2. Microwave on high for 30 seconds until the dough is cooked through, which will look opaque and feel very “bouncy”. Set aside to cool for 5 min.

Main Dough

  1. To form and fry the donuts add all the ingredients into the bowl of a stand mixer fitted with the dough hook. You can also do this by hand but keep in mind that the dough will be sticky and a little bit messy.
  2. Mix the ingredients until a sticky dough forms. Add the cooled starter-dough and knead the mixture on low until everything comes roughly together, then increase the speed to medium and knead until the starter dough has completely blended into the mixture. The dough will be wet and sticky.
  3. You’ll need to cut out about 8 baking paper squares each measuring 10cm x 10cm. Fit the end of a piping bag with a medium sized round tip and fill with the dough.
  4. Pipe 6 little rounds of the batter on top of each baking paper square in the shape of a ring.
  5. Add enough canola oil to a frying-pot to reach 1 ½″ deep, and set on medium-high heat. Once you 330ºF/165ºC, turn the heat down to medium-low.
  6. Carefully drop 3 donuts into the oil. They’ll sink to the bottom for the first 30 seconds then float back up.
  7. Fry for a few minutes on each side until the donuts are puffed up and golden browned. Transfer to a cooling rack to drain.

Matcha Glaze

  1. Mix butter, powdered sugar, vanilla extract and hot water to bring it to a desired glaze-consistency. Add the matcha powder to the matcha glaze and mix until well combined. Mix until well combined.

Raspberry Glaze

  1. Mix butter, powdered sugar, vanilla extract and hot water to bring it to a desired glaze-consistency.
  2. To make the raspberry one add the crushed freeze dried raspberries.
  3. Mix until well combined.

Chocolate Glaze

  1. Mix butter, powdered sugar, vanilla extract and hot water to bring it to a desired glaze-consistency.
  2. To make the chocolate glaze add the cocoa powder.
  3. Mix until well combined.