Mochi Donuts Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">200g glutinous rice flour (mochiko)</li> <li class="ingredients-single-item">60g plain flour</li> <li class="ingredients-single-item">60g caster sugar</li> <li class="ingredients-single-item">2 tsp baking powder</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">240ml whole milk</li> <li class="ingredients-single-item">2 large eggs</li> <li class="ingredients-single-item">30g unsalted butter, melted</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">Vegetable oil, for frying</li> <li class="ingredients-single-item">For the glaze: 300g icing sugar</li> <li class="ingredients-single-item">45-60ml whole milk</li> <li class="ingredients-single-item">Food coloring of choice (optional)</li> <li class="ingredients-single-item">Toppings: sprinkles, toasted sesame seeds, freeze-dried fruit powder (optional)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Deep fryer or large heavy-bottomed pot</li> <li class="equipment-single-item">Cooking thermometer</li> <li class="equipment-single-item">Piping bag with 1cm round tip</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Wire cooling rack</li> <li class="equipment-single-item">Slotted spoon or spider strainer</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> In a large bowl, whisk together the glutinous rice flour, plain flour, sugar, baking powder, and salt until thoroughly combined. The glutinous rice flour (also called sweet rice flour or mochiko) is essential for the characteristic chewy texture of mochi donuts – it contains a high amount of amylopectin which gives the donuts their stretchy quality. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until smooth. The fat from both eggs and butter will help create a tender interior while allowing the outside to crisp beautifully when fried. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can develop gluten in the plain flour and make your donuts tough rather than tender. The batter should be thick but still pipeable – similar to a very thick cake batter or soft cookie dough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Transfer the batter to a piping bag fitted with a round tip. Cut 12 squares of parchment paper, approximately 10cm x 10cm each. Pipe ring shapes onto each piece of parchment by creating 8 connected balls in a circle (traditional pon de ring style). For best results, pipe each ball about 2.5cm in diameter, making sure they touch each other slightly to form a connected ring. This unique shape isn't just decorative – it allows for even cooking and maximizes the crispy exterior surface area. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Fill a large, heavy-bottomed pot with about 7-8cm of vegetable oil. Heat the oil to 175-180°C (345-350°F), using your thermometer to monitor the temperature closely. Temperature control is crucial – too hot and the donuts will brown before cooking through; too cool and they'll absorb too much oil and become greasy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> When the oil reaches the correct temperature, carefully lift a donut by its parchment paper and gently flip it into the oil, paper side up. The paper will release naturally as the donut starts to cook. Remove the paper with tongs. Fry only 2-3 donuts at a time to maintain the oil temperature. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Fry the donuts for about 2-3 minutes per side until golden brown, flipping once during cooking. They should puff up and float in the oil. You're looking for an even golden-brown color that indicates the perfect balance of a crispy exterior and chewy interior. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Using a slotted spoon or spider strainer, carefully remove the donuts from the oil and place them on a wire rack with paper towels underneath to drain excess oil. Allow them to cool slightly while you prepare the glaze. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> For the glaze, sift the icing sugar into a medium bowl to remove any lumps. Gradually add milk, one tablespoon at a time, whisking until you achieve a smooth, pourable consistency that's thick enough to coat the back of a spoon. If adding food coloring, divide the glaze into separate bowls and color as desired. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Once the donuts have cooled for about 5 minutes but are still slightly warm, dip the tops into the glaze, allowing excess to drip off before returning them to the wire rack. For a thicker coating, allow the first layer to set for 5 minutes, then dip again. If using sprinkles or other toppings, add them immediately after glazing before the surface starts to set. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Allow the glaze to set for about 15-20 minutes. Mochi donuts are best enjoyed the same day they're made, preferably within a few hours, as the unique texture is at its peak when fresh—crisp on the outside, delightfully chewy on the inside. However, they can be stored in an airtight container at room temperature for up to 24 hours. </li> </ol>