Hey everyone, Austin here from Beyond the Bayou Blog! Today I’m willing to share my recipe for Mochi Donuts. These chewy, ring-shaped treats have become a staple in my kitchen, and I bet you’ll fall for them too.
I first tried mochi donuts at my friend Sarah’s house with Strawberry Milk during a casual weekend hangout. She had just returned from a trip to Japan and wanted to recreate some of the flavors she’d enjoyed there. One bite of those soft, slightly sweet donuts, and I was instantly hooked. I pestered Sarah for the recipe, but she admitted she’d bought them from a local Asian bakery.
Determined to make them myself, I started experimenting. After a few batches, I finally got it right. Let me show you how to whip up these delicious treats that blend Japanese inspiration with a touch of American flair.
What Is Mochi Donut?
Mochi donut, also known as Pon de Ring, is a beloved and distinctive type of donut first introduced by the Japanese chain Mister Donut. It has become popular worldwide for its unique shape. Instead of a traditional ring, it features interconnected small spheres that resemble a flower. This design not only sets it apart but also adds a playful and enjoyable twist to the classic donut shape.
![Mochi Donuts Recipe [Chewy Delights with a Fun Twist]](https://cdn.beyondthebayoublog.com/wp-content/uploads/2024/07/Mochi-Donuts-Recipe-Chewy-Delights-with-a-Fun-Twist.jpg)
Mochi Donuts Recipe
Equipment
- Microwave-Safe Bowl
- Mixing Bowls
- Whisk
- Large pot or skillet
- Measuring cups and spoons
- Spoon or Spatula
Ingredients
- 2 cups sweet rice flour
- 3/4 cup milk
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1 large egg
- 2 tablespoons butter melted
- FOR THE GLAZE
- 4 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 3-4 tablespoons milk
- 1 drop food coloring optional
Instructions
- Microwave 1/4 cup of flour and 1/4 cup of milk for 30-40 seconds until a sticky dough forms. Let cool.
- In a mixing bowl, combine remaining dry ingredients.
- In another bowl, whisk together remaining wet ingredients.
- Combine sticky dough mix with wet and dry ingredients, knead until smooth.
- Lightly flour hands, divide dough into 8 pieces, then roll each piece into 8 balls and shape into donuts.
- Heat oil in a large pot or skillet. Fry donuts for 2-3 minutes on each side until golden.
- Cool donuts, then prepare glaze by mixing powdered sugar, vanilla extract, and milk. Add food coloring if desired.
- Dip donuts into the glaze and let it set.
Nutrition
Tips You Must Consider!
- Sift the Flours Well: Sifting removes clumps and ensures the ingredients are well combined.
- Use a Kitchen Scale: Weigh each ball of dough for accuracy, ensuring they are the same size and cook evenly.
- Maintain Oil Temperature: Keep the oil between 325-350°F. Too hot and the donuts will burn outside and be raw inside; too low and they will overcook and dry out.
- Manage Sticky Dough: If the dough sticks to your hands, wash and dry them as needed to prevent layering and sticking.
- Pipe Batter Circles Correctly: Pipe the circles so they are slightly touching. Too far apart and they won’t join; too close and you lose the distinct circles.
- Don’t Worry About Lumps: Lumps in the flour mixture are normal. They will smooth out when you add tapioca starch in the next step.
- Add Egg Slowly: Gradually add the egg until your batter forms a ‘beak’ or ‘V’ when you lift your spatula. You may not need the whole egg.
- Avoid Overcooking: Remove the donuts from the oil when the edges are golden to avoid a chewy, dense texture.
- Do Not Overmix Dough: Overmixing can make the donuts dense. Mix just until combined.
- Cool on Wire Rack: Let the donuts drain and cool on a wire rack to prevent deflation and fogginess.
- Customize the Glaze: Keep the glaze plain and simple, or add flavor extracts, and matcha powder, or make a strawberry glaze for variety.
What to Serve with Mochi Donuts?
