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Mochi Donuts
Mochi Donuts
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Total Time:
80 minutes
Create homemade pon de ring mochi donuts, with crispy exterior and chewy interior, following this step-by-step recipe.
Ingredients:
  • 1.5 cups Mochiko (sweet white rice flour, such as Asian’s Best), plus more for dusting
  • 1 cup tapioca flour
  • 0.5 cup granulated sugar
  • 1 tablespoon baking powder
  • 0.25 teaspoon kosher salt
  • 0.66 cup whole milk
  • 3 tablespoons unsalted butter, melted
  • 1 large egg
  • canola oil for frying
  • 1.25 cups powdered sugar
  • 2 tablespoons whole milk, or more as needed
  • 0.5 teaspoon vanilla extract
  • 1 tablespoon ground freeze dried fruit such as strawberry, mango or dragon fruit
Instructions:
  • In the stand mixer bowl with the paddle attachment, mix rice flour, tapioca flour, sugar, baking powder, and salt until combined on low speed for about 1 minute. Gradually add milk, butter, vanilla, and egg, and continue mixing on low speed until a smooth slightly sticky dough forms, about 1 to 2 minutes.
  • Sprinkle rice flour gently over a clean work surface. Transfer the dough to the surface. Divide the dough into quarters and roll each quarter into an 18-inch-long rope that is approximately 1-inch wide, working in batches.
  • Cut each rope into 1-inch pieces and roll them into balls, wetting your hands as needed to assist in shaping (approximately 72 balls for 9 donuts).
  • Cut 9 squares of parchment paper, each measuring 5x5 inches. Place them in a single layer on a baking sheet. Arrange 8 dough balls on each parchment square, connecting them side by side in a ring about 3 1/2 inches in diameter, and seal them together using water.
  • In a large Dutch oven, heat oil over medium-high heat until it reaches 350 degrees F (175 degrees C), about 2 inches deep.
  • Carefully drop 3 dough rings into the hot oil using parchment paper. Use tongs to remove the parchment once the dough floats to the top. Cook until golden and puffed, flipping halfway, for 2 to 3 minutes. Transfer to a wire rack lined with paper towels and let cool for 10 minutes. Repeat process with the remaining dough rings.
  • To make the glaze, combine powdered sugar, 2 tablespoons of milk, and vanilla in a medium bowl. Adjust the consistency to that of heavy cream by adding milk, 1 teaspoon at a time, up to 1 tablespoon. Dip the tops of 4 to 5 doughnuts in the glaze, then place them on a wire rack.
  • Combine 2 teaspoons of dried fruit powder with the remaining glaze. Dip the rest of the doughnuts in the glaze, then transfer them to a wire rack and sprinkle with the remaining fruit powder.

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