Mochi Donuts
Chewy mochi donuts are prepared with glutinous rice flour and can be finished with a variety of glazes.
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Instructions
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Heat milk, sugar, butter, water, and salt in a medium pot until boiling.
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Stir in glutinous rice flour and tapioca starch on low heat for 2 minutes until a firm, goopy dough ball forms, smearing against the pot.
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Transfer dough to a stand mixer with a dough hook; knead on medium for 2 minutes to release steam.
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Add half the egg and knead for 1 minute until combined, then add remaining egg and knead for 1 minute until smooth; finally, incorporate baking powder and knead for 1 minute.
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Preheat vegetable oil to 350 F in a large, deep saucepan.
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While oil heats, prepare eight 4-inch parchment squares. Grease hands and a teaspoon.
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Scoop dough into 8 balls per donut. Using a 3-inch circle guide, arrange 8 balls on a parchment square, ensuring they touch, then gently press balls together; repeat for remaining dough.
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Carefully lower a parchment-lined donut into the hot oil, then remove parchment with tongs when the donut floats.
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Fry each donut for 2 to 3 minutes per side until golden brown, about 5 to 6 minutes total, regulating heat to maintain temperature.
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Remove fried donuts to a wire rack to cool.
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Whisk confectioners’ sugar, melted butter, milk, and vanilla in a small bowl until smooth to make the glaze.
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Dunk the top of each cooled donut into the glaze, then place back on the wire rack to dry for 15 minutes before serving.