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
1 cup mochiko (glutinous rice flour)
¼ cup all-purpose flour
2 tbsp cornstarch
2 tbsp sugar
1 tsp baking powder
½ tsp salt
1 large egg
3 tbsp milk
2 tbsp unsalted butter, melted
Oil for frying
Optional glazes: matcha, chocolate, strawberry, or vanilla
Instructions
Whisk mochiko, all-purpose flour, cornstarch, sugar, baking powder, and salt in a bowl.
In a separate bowl, mix egg, milk, and melted butter.
Combine wet and dry ingredients into a sticky dough.
Transfer to a piping bag with a round tip. Pipe small balls onto parchment squares, forming eight-ball rings. Chill briefly.
Heat oil to 325°F. Fry donuts on parchment squares, removing the paper after 30 seconds.
Cook about 2 minutes per side, flipping once, until golden brown.
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