Description
These Mochi Doughnuts combine the chewy texture of traditional Japanese mochi with the fun shape and glaze of classic doughnuts. Made using glutinous rice flour and tapioca starch, these fried treats are light, chewy, and irresistibly sweet, perfect for a unique dessert or snack.
Ingredients
Scale
Doughnuts
- 1 cup glutinous rice flour (mochi flour)
- 1/2 cup tapioca starch
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
Glaze and Toppings
- 1 cup powdered sugar
- 2–3 tablespoons milk (dairy or non-dairy)
- 1/2 teaspoon vanilla extract
- Food coloring (optional)
- Sprinkles, for topping (optional)
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the glutinous rice flour, tapioca starch, granulated sugar, baking powder, and salt until evenly mixed.
- Add Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
- Mix Wet and Dry: Pour the wet ingredients into the dry ingredients and mix gently until just combined, taking care not to overmix. The batter should be slightly sticky.
- Rest the Dough: Cover the bowl and let the dough rest for 15-20 minutes to allow the glutinous rice flour to absorb the liquid fully, improving texture.
- Prepare Piping Bag: Transfer the rested dough into a piping bag fitted with a large round tip. If unavailable, use a zip-top bag and cut off a corner to create a piping spout.
- Shape the Doughnuts: On a piece of parchment paper, pipe 8 small circles (1 to 1.5 inches in diameter) connected in a ring shape to form a doughnut, with each circle touching the next. Repeat until all dough is used, yielding about 12 doughnuts.
- Cut Parchment: Cut around each doughnut so each sits on an individual parchment square for easy transfer to hot oil.
- Heat the Oil: Pour vegetable oil into a deep pot or fryer, filling it 2-3 inches deep. Heat the oil to 325-350°F (160-175°C), using a thermometer to monitor temperature accurately.
- Fry the Doughnuts: Carefully lower each doughnut, along with the parchment paper, into the hot oil. Fry for 2-3 minutes per side until golden brown and puffed. The parchment will detach after a few seconds; remove it with tongs.
- Drain the Doughnuts: Remove doughnuts with a slotted spoon and place them on a wire rack over paper towels to drain excess oil.
- Prepare the Glaze: In a small bowl, whisk powdered sugar, milk, and vanilla extract until smooth. Add food coloring if desired.
- Glaze the Doughnuts: Dip each cooled doughnut into the glaze until fully coated.
- Add Toppings: Place glazed doughnuts on the wire rack and immediately sprinkle with toppings such as sprinkles, chopped nuts, or chocolate shavings.
- Let Set: Allow glaze to set for 10-15 minutes before serving to ensure a perfect finish.
Notes
- Do not overmix the batter to keep the doughnuts tender and chewy.
- Maintaining oil temperature is crucial for even cooking and to prevent greasy doughnuts.
- You can use dairy or plant-based alternatives for milk and butter to accommodate dietary preferences.
- Use a thermometer to monitor oil temperature for best frying results.
- Allow doughnuts to cool slightly before glazing to prevent the glaze from melting off.
- These doughnuts are best eaten the same day for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Japanese-American fusion
