Mochi Donut Recipe

If you’ve ever enjoyed a Mochi donut, you know it’s an experience hard to forget. These delightful treats are not just tasty; they offer a unique texture that sets them apart from traditional donuts. With their light and airy interior and chewy exterior, they have quickly become a favorite in the dessert world.

No need to worry if there’s no Mochi donut shop nearby; making them at home is entirely possible and rewarding. This homemade version captures the essence of the original, allowing you to enjoy fresh Mochi donuts whenever you like. Whether served with tea or enjoyed alone, these donuts are sure to become a cherished treat in your household.

Flavor and Consistency of Mochi Donuts

Mochi donuts have a unique appeal thanks to their chewy texture and crispy exterior. These fried dough balls, often shaped into a ring, offer a blend of donut and mochi qualities. Mister Donut in Japan played a big role in making the bubble-ring shape popular. Mochi donuts are deep-fried and feature a crunchy exterior that contrasts with their soft, chewy center.

You’ll often find them in donut shops with Asian-inspired flavors such as lilikoi (passion fruit), matcha, and ube. The combination of deep-frying and creative flavors make mochi donuts a favorite treat that’s loved by many.

What is Mochi?

Mochi is a type of Japanese rice cake made using glutinous or sticky rice. The rice, often short-grain and sticky, is pounded into a smooth paste with a mortar and pestle, a process known in Japan as mochitsuki. Sugar, water, and cornstarch are typically added to the mixture to achieve the desired consistency.

In Japanese culture, mochi holds special significance, particularly during New Year celebrations. You might have heard of Kagami mochi, a traditional New Year rice cake, or ozoni, a soup that features mochi. During the spring, when cherry blossoms bloom, mochi is often filled with anko, a sweet red bean paste.

You can make mochi in various ways, including using gluten-free ingredients like tapioca flour or glutinous rice flour. Many recipes also use all-purpose flour, but they can be easily adapted for a gluten-free diet. The use of tapioca flour, for example, makes the popular Pon de Ring donuts light and easy to tear apart. These donuts are similar to the Brazilian cheese puffs known as Pao de queijo, which also use tapioca flour.

Interestingly, mochi has become popular worldwide, especially in places with large Japanese communities. Donuts made with glutinous rice flour offer a denser and chewier experience compared to traditional Japanese mochi donuts.

Mochi Donuts Ingredients

When making mochi donuts, you’ll need a variety of ingredients to achieve the perfect balance of flavor and texture. Here is a helpful list to guide you through:

Flour and Starch

Glutinous Rice Flour (or Sweet Rice Flour): Provides a thick and chewy texture.
Tapioca Starch: Adds lightness and makes the donuts airy.
Mochiko Flour: Another variant of sweet rice flour often used in these donuts.

Liquid and Binding Agents

Milk: Essential for creating the right consistency in the dough.
Egg: Acts as a binding agent for the ingredients.
Silken Tofu: Some recipes include this for added moisture and a smooth texture.

Leavening and Flavoring

Baking Powder: Helps the donuts rise and become fluffy.
Yeast: Used in some recipes to create a more airy texture.

Sweeteners and Flavors

Sugar: Usually granulated sugar is used for sweetness.
Icing Sugar: Often used in glazes.
Vanilla Extract: Adds a rich flavor.
Matcha: Can be added for a unique, earthy taste.
Cocoa Powder: For chocolate-flavored donuts.
Strawberry: Can be integrated into glazes or fillings for a fruity touch.

Others

Butter: Sometimes used for additional richness.
Room Temperature Water: Helps in mixing ingredients smoothly.
Sticky Rice Flour: A variant used in some recipes for added stickiness.

These ingredients come together to make delicious and unique mochi donuts with various textures and flavors, depending on the combination you choose.

The Quick and Easy Way to Make Donut Flower Rings

To achieve the distinctive flower shape of Mochi donuts, use a piping bag with a piping tip. Squeeze out eight small dough balls in a ring shape on parchment paper. This formation helps in getting the crispy texture that makes these donuts special.

If you want more precise shapes, draw a circle with dots on the parchment paper as a guide. No piping bag? A ziplock bag with the corner cut off works, too. Use a paring knife to cut the dough cleanly and ensure uniform dough balls.

For uniformity, dip a finger in water and smooth the tops of the dough balls. This step makes them more even and appealing when they puff up during frying or baking. Place the shaped dough on a baking sheet lined with parchment paper to avoid sticking and make cleanup easier.

You’ll need mixing bowls to combine your ingredients and spoons to measure out the perfect amounts. Following these steps ensures that your Mochi flower-ring donuts come out crispy on the outside and wonderfully chewy inside.

Frying the Mochi Donuts

To fry your mochi donuts, first fill a deep pan with vegetable oil up to two inches from the rim. Heat the oil to 340°F using an instant-read or candy thermometer to check the temperature. Proper temperature control is crucial for perfect results.

Place the donuts onto parchment paper and gently lower them into the hot oil using tongs. Let the donuts fry for 30 seconds before carefully removing the parchment paper. This technique ensures the dough retains its shape.

After 1 minute, flip the donuts to cook the other side. Use your tongs to fully immerse the donuts in the oil. Fry until lightly golden brown on all sides, keeping an eye on them to avoid overcooking.

Once done, remove the donuts with tongs and place them on a wire rack lined with paper towels to drain excess oil. This step is necessary to get that perfect crispy-chewy texture. Repeat the process with the remaining dough, maintaining the oil temperature for consistent results.

Using canola oil or vegetable shortening may be an alternative, but vegetable oil is preferred for its cost-effectiveness and mild flavor.

Glazing the Doughnuts

After frying the donuts and allowing them to drain on a rack, it’s time to glaze. This brief resting period lets the glaze stick better to the donuts. You have several options for glazes to try.

For a strawberry glaze, melt white chocolate chips in a microwave-safe dish. Once melted, add fresh strawberries and a drop of pink food coloring. Blend the mixture until smooth and dip the donuts in the glaze. Sprinkle them with sugar and let them rest on a cooling rack.

For a matcha glaze, heat heavy cream until it’s hot but not boiling. Melt white chocolate chips in this cream and then whisk in matcha powder until fully combined. Dip the donuts in the glaze and let them rest to set.

If you prefer a Nutella glaze, sift together cocoa powder and powdered sugar. Combine this mixture with warm milk and whisk until smooth. After dipping the donuts in this glaze, let them sit to firm up.

Feel free to get creative with vanilla bean paste, ube extract, or even a chocolate glaze to suit different tastes.

Serving and Storing Mochi Donuts

Place mochi donuts in an airtight container to keep them fresh for up to two days. Enjoy them most on day one when they are tender and chewy. If you’re a fan of sweet treats with coffee, these donuts are perfect. Avoid refrigerating as it makes them hard.

FAQs

What ingredients are in mochi donuts?

Mochi donuts typically include mochiko (a Japanese sticky rice flour), sugar, tapioca starch, milk, and baking powder.

Is mochiko the same as sticky rice flour?

No, mochiko flour is unique compared to other forms of sticky rice flour. It is derived from long-grain sticky glutinous rice, making it different from other types of rice flour found in Asian markets.

Do mochi donuts keep their texture?

Mochi donuts can lose their texture if stored for more than a day. It’s best to enjoy them fresh and avoid planning to store them for later.

Best Mochi Donuts (Crispy Outside, Chewy Inside Pon de Ring Donuts)

Tools You Need

For making these fun and tasty mochi donuts, you’ll need a few basic items:

Spatulas and Mixing Bowls: For combining your ingredients.
Piping Tip and Piping Bag: To get that perfect shape.
Paring Knife and Parchment Paper: For cutting and shaping the dough.
Pot and Paper Towels: For frying and draining the donuts.
Cooling Rack and Baking Sheet: To let the donuts cool and set.

Ingredients 1x2x3x

Here’s what you need to make the donuts and the strawberry glaze:

For the Donuts:

150g mochiko flour
115g tapioca starch
8g baking powder
8g salt
75g white sugar
1 large egg
150g whole milk
24g vegetable shortening
Neutral frying oil

For the Strawberry Glaze:

120g powdered sugar
32g whole milk
1 tsp strawberry jam

Making the Dough and Shaping the Donuts

Donut Dough:

Mix Dry Ingredients: In a mixing bowl, combine mochiko flour, baking powder, tapioca starch, and salt.
Mix Wet Ingredients: In another bowl, beat the egg and add white sugar, milk, and vegetable oil.
Combine Ingredients: Slowly add the dry ingredients to the wet mixture. Stir well until everything is mixed thoroughly. Add pea-sized pieces of vegetable shortening and mix until fully incorporated.
Prep Parchment Paper: Cut parchment paper into 3×3 inch squares. Use a homemade 2 1/2-inch circular guide to outline eight dots in a circular pattern on each square.
Shape Donuts: Place parchment squares over the template and use a piping bag to pipe dough balls onto the dots, forming an eight-ball ring.

Frying the Donuts:

Heat Oil: Fill a pot with enough oil to cover the donuts and heat it to 350°F.
Fry Donuts: Carefully lower a donut (with parchment paper) into the hot oil. After one minute, remove the parchment with tongs. Flip the donut and let it cook until light brown, about another minute.
Cool Donuts: Place the cooked donuts on a cooling rack set over a baking sheet lined with paper towels.

Making and Applying the Strawberry Glaze

Mix Glaze Ingredients: In a small bowl, whisk together 32g of milk, powdered sugar, and strawberry jam until smooth.
Adjust Consistency: If the glaze is too thick, add a bit more milk. If too thin, add more powdered sugar.
Glaze the Donuts: Dip each slightly cooled donut into the glaze, then return them to the cooling rack to set.