Mochi donuts are quickly becoming the new doughnut trend that everyone is talking about. Doughnuts have seen a lot of innovation over the years, including the creation of cronuts, waffle donuts, and a great number of other varieties; now there is a brand-new product available: mochi donuts!
This sweet and chewy treat has gained popularity due to its adorable design and the adorable decorations that accompany it. Donuts are a delicious treat that may be enjoyed at tea time or any other time of the day.
You have come to the correct spot if you are seeking for a technique to create these scrumptious donuts at home so that you can avoid going to the stores to buy them.
What Are Mochi Donuts?
Mochi flour, eggs, milk, baking powder, and butter are the ingredients that go into making this delicious Japanese confection. The mochi flour, also known as sweet rice flour, results in a texture that is thick and chewy.
As a result of their chewy and elastic consistency, these doughnuts are not at all like the traditional donuts that are typically available. This chewy and fluffy bite is achieved by using glutinous rice flour, and some recipes even call for silken tofu to get the desired result.
When it comes to frosting, there is an almost infinite number of alternatives. You have the option of using a standard sugar glaze, just as you would with plain donuts, or going for more daring flavours like chocolate, salted caramel, or matcha.
What sets mochi donuts different from plain donuts is their use of mochi, a Japanese rice cake.
As you are aware, traditional donuts are made with simple flour, which provides them with a texture similar to that of airy bread. They are also frequently baked, but mochi donuts may either be baked or deep-fried depending on your preference.
In addition, mochi donuts have just half the number of calories that conventional donuts do, making them a far more nutritious option. In addition to that, the mochi doughnuts do not contain any gluten.
What Do Mochi Donuts Taste Like?
On their own, mochi doughnuts have a taste that is rather delicate and somewhat sweet. On the other hand, the chewy texture is something that sets them apart. The chewy middle of the doughnuts is well balanced by the crisp outside of the donuts, which has a fried coating.
As was said before, these donuts have a very mild flavour, and the frosting is responsible for providing the majority of the flavour. The traditional sugar-based glaze is the most popular choice, but you are free to choose the kind that best suits your tastes.
How Do You Make Mochi Donuts?
This sinful indulgence may be made using one of two primary approaches. Baking is often seen as a more nutritious option than frying, which is the more common cooking technique.
Fry the mochi doughnuts for a faster and simpler method, but keep in mind that this is not the healthiest option.
In contrast to traditional donuts, mochi donuts need a more involved process than just pouring doughnut batter into hot oil and hoping for the best in terms of aesthetics.
You will need piping bags and squares of parchment paper to complete this step. After filling the piping bag, pipe out a series of little circles onto the parchment paper, forming the shape of a flower.
Once the batter is ready, slip the parchment paper with the batter into the hot oil; don’t worry, the paper will come loose from the doughnut on its own. Cook the doughnut until it is golden brown on both sides.
When it comes to baking, the method will be the same each time. This will take more time, but the snack you make will have a lower total fat content.
How Do You Glaze Mochi Donuts?
One of my favourite aspects of donuts is the glaze (also known as frosting)! The glaze is one of the components that truly sets your donuts apart from others. Vanilla and strawberry are two of my all-time favourite tastes, but you can make whatever kind of glaze you like.
To prepare a vanilla glaze, mix powdered sugar, milk, and ad vanilla bean paste. I would suggest combining strawberry jam, powdered sugar, and milk in order to make a strawberry glaze. This would be the best method. Mix everything together until you get a glossy glaze.
In order to prevent the glaze from becoming too thick when the donuts are dipped into it, the consistency should be somewhat runnier than usual. You want it to be just thin enough to cover the doughnut’s contours without dripping down the edges of the donut.
If the glaze is too thick, you may thin it out by adding more milk; if it is too thin, you can thicken it up by adding more powdered sugar.
Donuts should not be coated if they are fully cold; rather, the coating should be applied when the donuts are still somewhat warm. After they have been coated, set them aside on a wire rack for one minute so that the glaze may gradually firm.
Mochi donuts may be served in a variety of ways.
Donuts are acceptable to me at any time and in any location, but that’s just how I am. Fresh tea, iced coffee, or iced coffee made with coconut milk go well with these doughnuts!
Donuts made with mochi and a glaze Preparation time: ten minutes
Cooking time: 20 minutes
Serve: 10 doughnuts
In regard to the dough:
- 1 cup + 1 tbsp mochiko flour
- 4 oz. tapioca starch
- 2 tsp baking powder
- ⅓ cup sugar
- 1 tbsp butter
- 1 egg
- 5 fl. oz. milk
- Oil, for cooking
With regard to the glaze:
- 1 fluid ounce of powdered sugar
- 2 tbsp milk
- 1 tsp strawberry jam
- To begin making the doughnuts, put the mochiko flour and starch in a basin and mix them together.
- Place a saucepot over medium heat and add the milk, sugar, and butter.
- Reduce the heat to a low simmer.
- Take the pan off the heat and add the dry ingredients while stirring. Continue to stir the dough until it can hold its shape.
- Add egg and baking powder. Stir until everything is evenly distributed.
- Place the batter in a pastry bag and put it aside to let it cool down.
- Bring the oil to a temperature of 400 degrees.
- Using a pastry bag fitted with a round tip, pipe the batter onto a piece of parchment paper in the shape of a circle. Then, instead of piping a single line of batter, pipe little blobs of batter into the circle, as if you were making a flower.
- Repeat with the remaining batter. 10. Serve immediately.
- Put the doughnut batter, along with the parchment paper, into the hot oil. Don’t worry; the paper won’t become stuck to the batter!
- Fry the donuts for one minute before removing the paper from the outside of each one. Cook the doughnut until it is golden brown on both sides.
- While you are making the glaze, arrange the donuts in a single layer on a wire rack.
- To prepare the glaze, place all of the glaze ingredients in a basin and mix well. Combine well by stirring.
- Assemble the donuts, then dip them in the prepared glaze and place them on a wire rack for one minute, or until the glaze is just beginning to become somewhat stiff.
- Accompany the doughnuts you serve with whatever beverage you choose.