- Level: Intermediate
- Yield: 12 mochi doughnuts
- Nutritional Information Per Serving Serving Size: 1 of 12 servings Calories: 446 Total Fat: 22 g Saturated Fat: 4 g Carbohydrates: 60 g Dietary Fiber: 1 g Sugar: 30 g Protein: 4 g Cholesterol: 44 mg Sodium: 189 mg
- Total Time: 1 hr 30 min
- Active Time: 1 hr
These mochi doughnuts are delightfully crispy on the outside, chewy and springy on the inside, making texture the star of the show and incredibly addictive. Their characteristic chewiness comes from mochiko, a sweet glutinous rice flour, combined with tapioca flour. A small amount of all-purpose flour is included to keep the doughnuts light and give them a slightly cakey texture. Note: for the best taste and texture, enjoy these treats the same day they are made.
Ingredients
- Vegetable oil for deep-frying
- 1 3/4 cups mochiko (glutinous or sweet rice flour)
- 1 cup whole milk
- 1 cup tapioca flour
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon fine salt
- 4 tablespoons unsalted butter, melted
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- Assorted glazes (recipes below)
Passion Fruit Glaze:
- 1 cup confectioners' sugar
- 2 tablespoons passion fruit pulp
Strawberry Glaze:
- 1/2 cup freeze-dried strawberries
- 1 cup confectioners' sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla
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Instructions
- Heat 2 inches of vegetable oil in a heavy-bottom pot until the deep-fry thermometer shows 340F to 350F. In a medium microwave-safe bowl, whisk together 1/2 cup of mochiko and 1/2 cup of milk. Microwave for 1 minute to form a jelly-like paste. Stir. If any liquid remains, microwave in 20-30 second increments until fully gelled.
- In a large bowl, whisk together the remaining 1 1/4 cups mochiko, tapioca flour, granulated sugar, all-purpose flour, baking powder, and salt. In another bowl, whisk the remaining 1/2 cup milk, melted butter, eggs, and vanilla extract. Add the wet mixture to the dry ingredients and use a mixer on medium speed to combine for about 1 minute.
- Scrape the prepared mochiko paste into the mixer bowl. Beat at medium-high speed until fully incorporated, about 2 minutes, scraping the sides as needed. The dough will be thick and suitable for piping.
- Transfer dough into a piping bag fitted with a large round tip. Cut twelve 4-inch parchment squares and trace a 3-inch circle onto the back side of each using a cookie cutter or glass bottom. Using wet kitchen shears to cut the dough's tip, pipe eight 1-inch dough mounds per parchment square in a ring so they touch, following the circles as a guide. Smooth any peaks with a slightly damp finger.
- Carefully lower 2 or 3 doughnuts (parchment side down) into the hot oil; they will float up slowly. After 30 seconds, flip each doughnut. Fry, flipping occasionally, until golden brown and crisp on all sides, about 3 1/2 to 4 minutes more. When the parchment loosens, remove it with tongs. Place doughnuts on a paper towel-lined baking sheet to drain. Prepare one of the glazes below (or half batches of each) and decorate the doughnuts. Allow glaze to set for about 15 minutes.
Passion Fruit Glaze:
Makes about 1 cup of glaze
- Whisk together confectioners' sugar, passion fruit pulp, and a pinch of salt in a medium bowl until thick. If too stiff, add more passion fruit pulp, one teaspoon at a time. Dip the tops of the doughnuts into the glaze, allowing excess to drip off. Place on a rack and sprinkle with lime zest.
Strawberry Glaze:
Makes about 1 cup of glaze
- Pulse freeze-dried strawberries in a mini food processor or spice grinder until finely ground. Transfer to a bowl and whisk in confectioners' sugar, milk, vanilla, and a pinch of salt until thickened. If too stiff, add milk gradually, one teaspoon at a time. Dip doughnuts' tops in the glaze, letting extra drip off. Set on a rack and garnish with crushed freeze-dried strawberries.
Photograph by Yunhee Kim
