Description
Chewy, crispy mochi donuts blend Japanese mochi with American donut style, offering a light crunch outside and a soft, stretchy interior. Perfect for customizable glazes and flavors.
Ingredients
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1 cup mochiko (glutinous rice flour)
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¼ cup all-purpose flour
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2 tbsp cornstarch
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2 tbsp sugar
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1 tsp baking powder
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½ tsp salt
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1 large egg
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3 tbsp milk
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2 tbsp unsalted butter, melted
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Oil for frying
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Optional glazes: matcha, chocolate, strawberry, or vanilla
Instructions
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Whisk mochiko, all-purpose flour, cornstarch, sugar, baking powder, and salt in a bowl.
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In a separate bowl, mix egg, milk, and melted butter.
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Combine wet and dry ingredients into a sticky dough.
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Transfer to a piping bag with a round tip. Pipe small balls onto parchment squares, forming eight-ball rings. Chill briefly.
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Heat oil to 325°F. Fry donuts on parchment squares, removing the paper after 30 seconds.
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Cook about 2 minutes per side, flipping once, until golden brown.
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Drain on a wire rack. Dip cooled donuts in desired glazes and let set.
Notes
Frying ensures the best crispy exterior and chewy interior. Baking is possible, but yields a softer texture.
Best eaten fresh; to revive stored donuts, warm briefly in a 300°F oven.
Use certified gluten-free baking powder and glazes for gluten-free needs.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Japanese-American fusion
Nutrition
- Serving Size: 1 donut
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg