Mochi Doughnuts Recipe

Introduction

Mochi doughnuts offer a delightful twist on classic doughnuts with their unique chewy texture and light sweetness. Made using glutinous rice flour, these treats are perfect for anyone looking to try something different yet comforting. Whether fried or baked, they promise a fun and tasty experience.

Ingredients

• 2 cups Glutinous Rice Flour (Essential for chewy texture)
• 0.5 cups Granulated Sugar (Can substitute with coconut sugar)
• 1 tablespoon Baking Powder (Ensure it’s fresh)
• 2 pieces Eggs (Can use flax eggs as a substitute)
• 0.75 cups Milk (Unsweetened almond or coconut milk works well)
• 2 tablespoons Butter (Can substitute with vegan butter)
• 1 teaspoon Vanilla Extract (Feel free to use other extracts)
• 1 cup Powdered Sugar (Sweet base for the glaze)
• 0.25 cups Milk or Water (Adjust for consistency)
• Flavorings (Use extracts or citrus juice)

Instructions

1. Step 1: In a mixing bowl, whisk together the glutinous rice flour, granulated sugar, baking powder, and vanilla extract until well combined.
2. Step 2: Crack in the eggs and pour in the milk along with the melted butter. Stir vigorously until a smooth dough forms. Let the dough rest for about 5 minutes.
3. Step 3: Lightly flour your hands to prevent sticking. Scoop out small portions of dough, roll them into balls, and connect two balls to form a ring shape.
4. Step 4: Heat oil in a large pot to 350°F if frying or preheat your oven to 375°F for baking. Fry the doughnuts until golden brown or bake them on a lined sheet until cooked through.
5. Step 5: Once cooked, transfer the mochi doughnuts to a wire rack and let cool for about 10 minutes.
6. Step 6: Prepare your glaze by mixing powdered sugar with milk or water, adding any desired flavorings. Dip the cooled doughnuts into the glaze and let them set before serving.

Tips & Variations

• For a dairy-free version, substitute milk with almond or coconut milk and use vegan butter.
• Try different glaze flavors by adding matcha powder, citrus zest, or flavored extracts.
• Use flax eggs as an egg substitute for a vegan-friendly recipe.
• If baking, place parchment paper underneath the doughnuts to prevent sticking and promote even browning.

Storage

Store mochi doughnuts in an airtight container at room temperature for up to 2 days for best freshness. They can also be refrigerated for up to 3 days but may lose some chewiness. Reheat gently in a microwave for 10-15 seconds or in a low oven to regain some softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze mochi doughnuts?

Yes, you can freeze mochi doughnuts. Place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe container. Thaw at room temperature and reheat before serving.

Why are glutinous rice flour and baking powder important?

Glutinous rice flour gives mochi doughnuts their signature chewy texture, while baking powder helps them rise slightly to keep the doughnuts light and airy. Using fresh baking powder ensures they puff up properly.

Mochi Doughnuts Recipe

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★★★★★

4.9 from 101 reviews

Mochi Doughnuts combine the chewy texture of glutinous rice flour with a crispy fried exterior, creating a delightful treat perfect for any occasion. These doughnuts are lightly sweetened and can be glazed with a variety of flavors, making them versatile and delicious. They can be traditionally fried or baked for a slightly lighter version.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 10 minutes (frying) or 18 minutes (baking)
• Total Time: 30 minutes
• Yield: 8–10 mochi doughnuts 1x
• Category: Dessert
• Method: Frying
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

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Dough Ingredients

• 2 cups Glutinous Rice Flour (Essential for chewy texture)
• 0.5 cups Granulated Sugar (Can substitute with coconut sugar)
• 1 tablespoon Baking Powder (Ensure it’s fresh)
• 2 pieces Eggs (Can use flax eggs as a substitute)
• 0.75 cups Milk (Unsweetened almond or coconut milk works well)
• 2 tablespoons Butter (Can substitute with vegan butter)
• 1 teaspoon Vanilla Extract (Feel free to use other extracts)

Glaze Ingredients

• 1 cup Powdered Sugar (Sweet base for the glaze)
• 0.25 cups Milk or Water (Adjust for glaze consistency)
• Flavorings (Use extracts or citrus juice such as lemon or orange for added flavor)

Instructions

1. Mix Dry Ingredients: In a mixing bowl, whisk together 2 cups of glutinous rice flour, ½ cup of granulated sugar, and 1 tablespoon of baking powder. Add 1 teaspoon of vanilla extract to the dry mixture and combine well.
2. Add Wet Ingredients: Crack in 2 eggs and pour in ¾ cup of milk along with 2 tablespoons of melted butter. Stir vigorously until a smooth, sticky dough forms. Let the dough rest for about 5 minutes to hydrate properly.
3. Shape the Doughnuts: Lightly flour your hands to prevent sticking. Scoop out small portions of the dough and roll them into small balls, then connect two balls to form the classic ring shape of the mochi doughnut.
4. Cook the Doughnuts: For frying, heat oil in a large pot to 350°F (175°C). Carefully drop the doughnuts into the hot oil and fry until golden brown, about 2-3 minutes per side. Alternatively, for a baked version, preheat your oven to 375°F (190°C) and place shaped doughnuts on a lined baking sheet. Bake for 15-18 minutes or until lightly golden.
5. Cool and Glaze: Once cooked, place the mochi doughnuts on a wire rack to cool for about 10 minutes. Prepare the glaze by mixing 1 cup of powdered sugar with 0.25 cups of milk or water, adding flavor extracts or citrus juice as desired. Dip the cooled doughnuts into the glaze and allow to set before serving.

Notes

• Using glutinous rice flour is crucial for achieving the chewy texture unique to mochi doughnuts.
• You can substitute regular sugar with coconut sugar for a different flavor profile.
• Flax eggs can be used for a vegan alternative to eggs, along with vegan butter and plant-based milk.
• Adjust milk quantity in the glaze for desired consistency – thicker glaze will coat better; thinner glaze is easier to dip.
• Frying results in a crispier texture, while baking offers a lighter option with slightly less chewiness.

Keywords: Mochi doughnuts, Japanese dessert, chewy doughnuts, glutinous rice flour, glazed doughnuts, fried doughnuts, baked doughnuts