If you are looking for an amazing way to make mochi donuts, you’re in luck! These adorable little donuts are delicious and can be drizzled with all kinds of different flavors to make them stand out. They are the perfect party snack or after-dinner treat, and knowing how to make them will put you ahead of the game in the kitchen!
How To Make Mochi Donuts
You will need:
- Mochiko flour: these donuts depend completely on this kind of flour to work well. It is a Japanese glutinous rice flour made from short-grain rice and it’s crucial for making mochi donuts with the right texture and appearance.
- Sugar: mochi donuts are very sweet, and you need a good amount of sugar in order to ensure that they taste right.
- Eggs: these bind the ingredients together and make sure the donuts don’t just crumble.
- Milk: like the egg, this will help to keep the whole recipe together. Use whole milk for the best results.
- Tapioca starch: this is also necessary for achieving the right flavor and texture, and will help to ensure the donuts are suitably chewy.
- Vegetable shortening: these donuts have a good, short texture, and you need the right kind of fat to achieve this.
- Baking powder: to make the donuts puffy and airy, you’ll need to use baking powder.
If you want to make glazes for these donuts, you’ll need a few more ingredients too. For example, the vanilla bean glaze will require:
- Vanilla bean paste: this gives it that classic, delightful flavor.
- Powdered sugar: this will be mixed with milk to create the glaze and lend the donuts more sweetness.
- Milk: this creates the glaze.
For a strawberry glaze, you’ll also need a little strawberry jelly, plus more powdered sugar and milk.
Mochi Donut Recipe
Course: DessertCuisine: AmericanDifficulty: Easy10
servings15
minutes10
minutes215
kcalDo you love mochi donuts? You might be amazed by how easy these treats are to make at home!
Ingredients
5 fl oz 5 whole milk
2 tablespoons 2 vegetable shortening
1 1 egg
1 cup 1 + 1 tablespoon of mochiko flour
1 1 ¾ teaspoons of baking powder
¾ cup + 3 tablespoons of tapioca starch
1/3 cup 1/3 granulated sugar
½ teaspoon of salt
Vegetable oil for frying
- For the vanilla bean glaze
1 1 ½ fl oz of whole milk
1 cup 1 powdered sugar
½ teaspoon of vanilla paste
- For the strawberry glaze
1 fl oz 1 whole milk
1 cup 1 powdered sugar
1 teaspoon 1 strawberry jelly
Directions
- Get out a large mixing bowl and combine your tapioca starch, mochiko flour, salt, and baking powder.
- In a separate bowl, combine the sugar, milk, egg, and vegetable oil, and mix thoroughly.
- Use a sieve to sift the dry ingredients into your milk and egg mixture, stirring as you go to avoid any lumps forming. Mix until you have a completely smooth dough.
- Stir the vegetable shortening in and mix well.
- Cut pieces of parchment paper into 3 inch by 3 inch squares. You will need 10 squares for 10 donuts.
- Draw yourself a template for shaping the donuts. On a piece of paper, draw a 2 ½ inch circle, with 8 dots spaced around the edge of the circle. Pin your piece of parchment paper to the top and fill your piping bag with dough.
- Pipe dough onto your parchment paper, following each of the 8 dots to form a ring (using a 808 piping tip). The dots should touch to form donuts.
- When you have piped out 10 donuts, add 2 inches of oil to a pan and warm it to 350 degrees F over a medium heat.
- When the oil is hot, start adding the donuts (still on their parchment paper) to the pan. Do not crowd them. Cook for 1 minute and then remove the parchment paper. Use tongs to submerge each donut and turn it in the oil, and cook it until it turns faintly brown. Transfer the donuts to paper towels once cooked.
- Make your glazes by mixing the powdered sugar, milk, and flavoring (strawberry or vanilla) until you have a consistency similar to maple syrup. Dip the slightly warm donuts into each glaze and then allow the glaze to cool and harden.
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Tips & Tricks
So, how do you make your mochi donuts taste even more fabulous?
- Experiment with your glazes – you can make almost any flavor glaze! Just adjust the quantities of milk and sugar so you are always getting a consistency like maple syrup.
- Make sure you use the right rice flour for this recipe. If you swap the rice flour, you will find that your donuts end up with a different texture.
- Try to keep all your dough balls roughly the same size so that you don’t end up with under-cooked dough in places. They will fry much better if they are similar in size.
- Sift the flour thoroughly before you make the donuts; you will get a much better texture and consistency.
FAQs
Can I make mochi donuts in advance?
No, these donuts are best eaten hot and fresh. They will still be fine to consume once cooled, but they will not be as nice.
Do I have to use a piping bag?
Some recipes do give you a stiffer consistency dough, in which case you can roll the donut balls by hand and gently press them into a ring. However, for this recipe, a piping bag will make things easier.
Do I have to get the oil to 350 degrees F before cooking the donuts?
Your donuts do need to be cooked at or close to 350 degrees F. Hotter oil will cause the donuts to burn, and cooler oil will result in a raw, gooey center.
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Conclusion
Mochi donuts are a delicious treat to make at home for special occasions, and they are amazingly simple to create! Try whipping up a batch of these and then have fun decorating them. There are some stunning options for decorating these pretty donuts, so take a look online for inspiration.
