Hey Everyone! Ben and I have been working on developing our own mochi dessert recipe lately for my blog and YouTube channel, but we also got inspired by Lady and Pups’ recipe for Mochi Donuts as well. We revised her wonderful recipe a little, and want to teach you guys How to Make Mochi Donuts yourselves at home! It’s a pretty easy process to be honest.
These donuts are light, chewy like mochi, with a thin crispy, fried and aromatic exterior. These donuts are so delicate yet full of body, flavor and satisfying texture. We simply dusted ours with confectioner’s sugar, but you may use whatever it is you’d like to glaze or garnish your yummy mochi donuts. This is by far one of the favorite things my darling partner has made and we can’t wait to make more variations of these amazing mochi donuts!
Instead of making a traditional donut like she did, we decided to make donut holes instead. We love making Square Shaped Donuts, and did this again but instead of using a cookie cutter, we simply used a bench knife and made a squared out log.
Our dough was super easy to work with as well. I think due to the humidity here in Australia, the original recipe was a bit too wet, so we adjusted it a bit. The original one was also AMAZING and we did a test run last night prior to this one (yea, I know, this is why I run on a treadmill most mornings these days).
This recipe requires a “starter”. Working with glutenous rice flour is amazing, but can’t always be a direct substitute for traditional wheat flours. We made a starter using rice flour and a little milk, warmed it up and then combined it with the rest of our ingredients. This is to ensure that the protein structures of the flour actually bind together, since we’re making a dough and not a batter like for my Butter Mochi and Butter Mochi Brownies which doesn’t require any starters.
I hope you guys enjoy this amazing and unique take on donuts. I was so happy to see that others have made these before, and although I’d love to receive full credit for discovering and inventing one of the best donuts I’ve ever had, I really recommend you check out the other amazing bloggers who have been busy baking and frying mochi desserts!
- 1/4 Cup Glutenous Rice Flour
- 3 TBS Milk
- 2 Cups Glutenous Rice Flour
- 3 TBSP Melted Butter
- 1/4 Cup Sugar
- 1 Egg
- 1/2 Cup Milk
- 1 tsp Baking Powder
- 1/2 tsp sea salt
- Combine ingredients and microwave twice in 30 second intervals. Dough should be a bit firm and warm to the touch.
- Combine all ingredients and then your starter. Knead dough until it is formed. Dough should be very easy to work with, and pliable.
- Fry in Canola or neutral oil at 180C or 375 for about 4 minutes per donut hole.
- Drain on a paper towel-lined sheet tray and dust with sifted confectioner's sugar while mochi donuts are still hot
- These donuts will take longer to fry than traditional yeast donuts