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Chocolate-Glazed Mochi Doughnuts
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Indulge in Half Baked Harvest's Japanese-style sweet fried doughnut.
Ingredients:
  • 2 cups sweet rice flour (mochiko), divided
  • 3 tablespoons milk
  • 0.5 cup milk
  • 1 egg
  • 0.25 cup granulated sugar
  • 1.5 teaspoons baking powder
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla
  • Reynolds® Parchment Paper
  • 2 cups powdered sugar
  • 6 tablespoons unsalted butter, melted
  • 5 tablespoons warm water, or as needed
  • 0.33333334326744 cup coconut milk
  • 12 ounces dark chocolate, chopped
  • 0.33333334326744 cup powdered sugar
  • Flaky sea salt, for topping
Instructions:
  • Combine 1/4 cup sweet rice flour and 3 tablespoons milk in a microwave-safe bowl. Microwave for 30 seconds on high, stir, then microwave for an additional 20-30 seconds until the dough is cooked through and has an opaque, bouncy texture. Ensure it's moist, not dry. Allow it to cool slightly before using.
  • Place the 1 3/4 cups sweet rice flour, 1/2 cup milk, egg, granulated sugar, baking powder, butter, and vanilla in the bowl of a stand mixer fitted with the dough hook. Mix in the cooled, cooked rice flour mixture. Or you can mix it by hand for a more hands-on approach.
  • Mix the dough on low speed until it forms a ball. Then, switch to medium speed and knead until it's smooth and well combined, about 3 to 5 minutes. The dough will have a slightly sticky texture.
  • Prepare a baking sheet by lining it with Reynolds® Parchment Paper.
  • Dust a clean surface with rice flour and transfer the dough onto it. Sprinkle enough flour on the dough to prevent sticking. Roll out the dough to 1/2 inch thickness. Use a 3-inch and a 1-inch biscuit cutter to shape the doughnuts and holes. Place them on a baking sheet. Re-roll scraps to make more doughnuts, aiming for around 10 in total.
  • In a sturdy pot, heat 3 to 4 inches of oil to 330 degrees F (165 degrees C), ensuring it doesn't exceed 350 degrees F (180 degrees C). Fry doughnuts in batches for 2 to 3 minutes on each side. Drain on paper towels on a baking tray. Let cool a bit before adding glaze.
  • After coating the doughnuts with the vanilla glaze, allow them to air dry on a cooling rack for 5 minutes before moving on to the chocolate glaze.
  • For a delicious Vanilla Glaze: Combine powdered sugar, butter, and vanilla in a bowl. Gradually add water, 1 tablespoon at a time, until you reach your preferred consistency. Dip each doughnut in the glaze, let the excess drip off, then place on a cooling rack. Repeat with the rest of the doughnuts.
  • In a small saucepan, gently simmer the cream. Remove from heat, then stir in the chocolate until it's melted and smooth. Add the powdered sugar and vanilla, continue stirring until smooth. Allow it to cool slightly before using.
  • Coat each doughnut generously with the luscious glaze, then dust lightly with flaky sea salt before indulging in each delectable bite.

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