Description
These Mochi Doughnuts are a delightful twist on the classic sweet treat, combining the chewy texture of mochi with the beloved flavors of a traditional doughnut. Crispy on the outside, soft and chewy on the inside, these Japanese-inspired doughnuts are sure to become a favorite indulgence.
Ingredients
Scale
Doughnuts:
- 1 cup sweet rice flour (mochiko)
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 egg
- 1 tablespoon melted butter or neutral oil
- Vegetable oil for frying
Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract (or matcha, chocolate, or strawberry powder for flavoring)
Instructions
- In a medium bowl, whisk together sweet rice flour, all-purpose flour, sugar, baking powder, and salt. In a separate bowl, beat together the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and mix until a sticky dough forms.
- Scoop out tablespoon-sized portions and roll into small balls. To form the traditional pon de ring shape, place 7–8 balls in a ring on a square of parchment paper, lightly pressing them together.
- Heat about 2 inches of oil in a deep pot to 325°F. Carefully place the doughnuts (with parchment) into the oil. Fry for 2–3 minutes per side or until golden and puffed. Remove and drain on paper towels.
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract to make the glaze. Dip cooled doughnuts into the glaze and let set on a wire rack.
Notes
- For extra texture, try adding a bit of tapioca starch to the dough.
- Mochi doughnuts are best enjoyed fresh the same day they’re made.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 doughnut
- Calories: 220
- Sugar: 12g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg
