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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.

Ingredients

Scale

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

Find it online: https://trendytasterecipes.com/mochi-doughnuts-recipe/