Small batch, yields 6 donuts.Mochi donuts are a combination of Japanese mochi and American doughnuts. Their unique shape, crisp exterior and soft interior gives them a texture that is completely unlike yeast or cake doughnuts. They are not as sweet as American doughnuts, but can be topped with all kinds of sweet glazes and toppings. The shape is inspired by the Pon de Ring donut from the chain Mister Donut.There are many different recipes for mochi doughnuts with variable ingredients and techniques. If you’ve never made mochi donuts, this recipe is a good place to start. It’s easy and the ingredients are fairly accessible. If you can’t find mochiko locally, you can order it online or swap in tapioca flour (starch). However, it won't be a true mochi donut. The Mr. Donut chain states that they use tapioca flour, which makes this donut slightly lighter. The texture will be less bready than what mochiko provides.
1/2tablespoontaro purple yam powder or dragonfruit or matcha powder
Instructions
Donuts
In a large mixing bowl, sift together the all-purpose flour, cornstarch, mochiko, baking powder, and salt if using. Whisk to combine. Sift the granulated sugar over the mixture. Whisk again.
Place a fine sieve over medium mixing bowl. Use a rubber spatula to press the tofu through the mesh. Scrape the bottom of the sieve to remove the all of the tofu into the bowl. Whisk in the egg and egg yolk until combined. Add the water and whisk again to combine.
Make a well in the center of the dry ingredients and add the tofu mixture in the center. Stir until a ragged dough forms. When you can no longer stir the ingredients together, work the dough with your hands until a uniform dough is achieved. Form into a ball and let stand, covered, for about 10 minutes.
Cut 6 squares, 5x5 inches each from parchment paper.
Form the dough into 36 small, even balls. For me, this was about 5 grams each on a kitchen scale. If dough is sticky, lightly dust the dough rounds with a little AP flour. Place 6 dough balls in a ring on each piece of parchment, so that they touch.
Pour about 2 inches of oil in a skillet or in an electric skillet. (Depending on the size of your skillet, this could be 2-4 cups of oil). Preheat the oil to 350°F on the stove top, and test it using an instant-read thermometer. If using an electric skillet, which heats more evenly, preheat to 375°F.
Place one or two donuts on the parchment paper into the oil. After about 2 minutes, gently remove the parchment paper from under the donut. Fry until golden brown on each side, 2-3 minutes. Use tongs or chopsticks to flip the donuts to avoid splashing hot oil from the pan. Use a slotted spatula to remove the donuts to a paper towel-lined plate.
Glaze
Place the chopped white chocolate into a microwave-safe dish. Add the heavy cream. Microwave at 100% power for 1 minute. Let the mixture stand for 1 minute, then whisk together until smooth. Add the powder and mix again. Dip each donut into the glaze and turn upright. Use a spoon to scoop more glaze onto any bare spots.
Immediately garnish with your choice of topping. Mochi donuts are best eaten the same day they are fried. Leftovers can be stored airtight overnight, but will lose some of the elastic texture. See recipe notes for topping ideas.
Notes
Weights: Weigh the entire amount of dough to get an idea of how much each dough ball should weigh. My dough balls were about 5 grams each, and your should be too. But weight can vary with humidity and atmospheric conditions. Glazes: There are many different fruit, tea, and vegetable powders that can be used in the glaze. Despite being white chocolate ganache, the glaze isn’t as sweet as you might imagine. Sweeter glazes could include Nutella and purchased dulce de leche (both melted for glaze consistency).Toppings: There are practically no limits to mochi donut toppings. Popular purveyors such as Mochinut in California top their donuts with fruity pebbles cereal, crushed Oreos, black sesame seeds, nuts, and cinnamon sugar. Just to name a few. Pocky sticks make these already beautiful donuts even prettier! A drizzle of white or dark chocolate is also lovely and tastes great.This recipe was researched and adapted from a few different recipes online, with thanks to Honest Food Talks, and just about every homemade mochi donut video on YouTube.
Keyword japanese donut, mochi donut, mochiko, mr. donut, pon de ring, silken tofu, taro glaze