mochi donut

Small batch, yields 6 donuts.Mochi donuts are a combination of Japanese mochi and American doughnuts. Their unique shape, crisp exterior and soft interior gives them a texture that is completely unlike yeast or cake doughnuts.  They are not as sweet as American doughnuts, but can be topped with all kinds of sweet glazes and toppings. The shape is inspired by the Pon de Ring donut from the chain Mister Donut.There are many different recipes for mochi doughnuts with variable ingredients and techniques. If you’ve never made mochi donuts, this recipe is a good place to start. It’s easy and the ingredients are fairly accessible. If you can’t find mochiko locally, you can order it online or swap in tapioca flour (starch). However, it won&#39;t be a true mochi donut. The Mr. Donut chain states that they use tapioca flour, which makes this donut slightly lighter. The texture will be less bready than what mochiko provides.

Mochi Donuts (Pon de Ring – Inspired)

all-purpose flour

cornstarch

mochiko glutinous rice flour

baking powder

salt (optional)

sugar

tofu

egg egg yolk

water

Oil cups)

white chocolate (finely chopped)

heavy cream

taro purple yam powder

In a large mixing bowl, sift together the all-purpose flour, cornstarch, mochiko, baking powder, and salt if using. Whisk to combine. Sift the granulated sugar over the mixture. Whisk again.

Place a fine sieve over medium mixing bowl. Use a rubber spatula to press the tofu through the mesh. Scrape the bottom of the sieve to remove the all of the tofu into the bowl. Whisk in the egg and egg yolk until combined. Add the water and whisk again to combine.

Make a well in the center of the dry ingredients and add the tofu mixture in the center. Stir until a ragged dough forms. When you can no longer stir the ingredients together, work the dough with your hands until a uniform dough is achieved. Form into a ball and let stand, covered, for about 10 minutes.

Cut 6 squares, 5x5 inches each from parchment paper.

Form the dough into 36 small, even balls. For me, this was about 5 grams each on a kitchen scale. If dough is sticky, lightly dust the dough rounds with a little AP flour. Place 6 dough balls in a ring on each piece of parchment, so that they touch.

Pour about 2 inches of oil in a skillet or in an electric skillet. (Depending on the size of your skillet, this could be 2-4 cups of oil). Preheat the oil to 350°F on the stove top, and test it using an instant-read thermometer. If using an electric skillet, which heats more evenly, preheat to 375°F.

Place one or two donuts on the parchment paper into the oil. After about 2 minutes, gently remove the parchment paper from under the donut. Fry until golden brown on each side, 2-3 minutes. Use tongs or chopsticks to flip the donuts to avoid splashing hot oil from the pan. Use a slotted spatula to remove the donuts to a paper towel-lined plate.

Donuts

Place the chopped white chocolate into a microwave-safe dish. Add the heavy cream. Microwave at 100% power for 1 minute. Let the mixture stand for 1 minute, then whisk together until smooth. Add the powder and mix again.  Dip each donut into the glaze and turn upright. Use a spoon to scoop more glaze onto any bare spots.

Immediately garnish with your choice of topping.  Mochi donuts are best eaten the same day they are fried. Leftovers can be stored airtight overnight, but will lose some of the elastic texture. See recipe notes for topping ideas.

Glaze

Inspired by the famous pon de ring from Mister Donut in Japan, these are the easier, healthier and equally as delicious version! These baked strawberry and matcha white chocolate glazed mochi donuts are chewy, sweet and so good!

Baked Mochi Donuts

g Sugar

g Milk

g Vegetable oil

g Plain flour

90 g Tapioca starch

100 g White chocolate

g Fresh Strawberries

digestive biscuits (optional)

g Matcha powder

g Thickened cream

In a medium sized saucepan heat the milk, sugar and oil until steaming

Remove from heat and add the tapioca starch, mix until completely combined and a smooth ball

Transfer the dough to another bowl and slowly add the beaten egg, stopping when the batter hangs down from the spatula in a V-shape (see video for reference)

Transfer batter to a piping bag fitted with a round nozzle and pipe onto baking paper or a silicone mat according to the stencil (make sure that the piped circles touch each other very slightly)

Bake for 12 - 15 minutes or until lightly golden brown

Melt the chocolate in the microwave or over a bain-marie

Add the strawberries and blend with a blender until smooth

Transfer to a smaller bowl and dip the donuts into the glaze

Lift up and tap slightly on a flat surface to spread the glaze evenly

Sprinkle with toppings if desired (I used crushed digestive biscuits)

TIP: With the leftover glaze, allow it to set in the fridge, shape them into balls and roll in matcha powder. Becomes a delicious truffle!

Strawberry Glaze

Melt the chocolate and white chocolate together in the microwave or over a bain-marie

Add the matcha powder and mix until well combined

Matcha Glaze

Thank you so much for this recipe! My whole family loves it and its great QQ interior. For anyone who isn’t doing this with a piping bag, I’ve had success making the bubble shapes with a mini cookie scooper. They aren’t as perfect but it does the trick!

My cousin and I made these last week and they turned out so delicious! I think the template gives the dough some gaps in between, but we just ate them like mochi donut holes. I think the trickiest part was adding in the egg- definitely scramble the egg in a separate bowl and add a little bit at a time.

We tried making it with mochiko (glutinous rice flour) later, but the texture was much more dense and it did not taste as yummy.

Would recommend for anyone that wants to make mochi donuts without the excess frying oil- and just prefers to bake.

These were so easy and turned out great! I was also happy to see a recipe for these without tofu. Given the low number of ingredients needed and how quickly they bake up, I will definitely make these again, probably this coming weekend. Thank you for this recipe, Catherine!

Hi! Where did you buy your piping set/stand? Thanks for a super easy recipe!

https://www.youtube.com/watch?v=TQHXEQ65RIQ

Have you ever wanted to recreate mochi donuts at home?! This is a easy baked version which is just as chewy and delicious~

For the RECIPE and TEMPLATE head to my blog: http://www.zhangcatherine.com/blog/baked-mochi-donuts

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Credits:
Music: Design your Life by HOOKSOUNDS

Baked Mochi Donuts | Matcha and Strawberry Pon de Ring | Easy Recipe | Catty Cakes

The best Asian desserts to make yourself at home. From mochi and matcha to mooncakes, pick something from this Asian desserts list, and thank me later!

31 Delicious Unique Asian Desserts That Anyone Can Easily Make At Home

Jiggly Japanese Cheesecake

Mochi Donuts

Matcha Brownies

Hokkaido Baked Cheese Tarts

White Chocolate Matcha Cookies

Black Sesame Tart With Yuzu Curd

Matcha Tiramisu

Hong Kong Banana Mochi Rolls

Chocolate Fudge Mooncakes

Hong Kong Style Milk Tea and Coffee Cream Puffs

Taiwanese Milk Butter Buns

Sesame Miso Cookies

Japanese Honeydew Bread

Thai Tea Crème Brûlée

Black Sesame Chocolate Chip Cookies

Fluffy Korean Twisted Donuts (Kkwabaegi)

Chocolate Dumplings with Strawberry Dipping Sauce

Vietnamese Avocado Mousse Ice Cream (Kem Bo)

Thai Fried Bananas (Kluai Khaek)

Fa Gao (Chinese Prosperity Cake)

Glutinous Rice Ball

Purple Sweet Potato Cakes

Ube Ice Cream

Laddoo (Truffles)

Sweet & Chewy Honey-Glazed Rice Cakes

Matcha Bingsu (Green Tea Shaved Ice Dessert)

Bánh Tiêu Vietnamese Donuts

Taho (Filipino Sweet Tofu Dessert)

Mango Sticky Rice

Mochi Brownies

Sticky Rice Cake

Select your favorite recipe(s)

Go to the individual recipes

Enjoy the most amazing Asian Desserts

This gluten-free recipe for Vietnamese Donuts (Banh Cam Banh Vong) makes amazingly crispy donuts with a delightful sugar glaze. If you love&nbsp;decadent fried treats (and who doesn't?), this is a must-try recipe. The donuts have a really unique texture. They are crispy on the outside, softy and chewy on the inside--similar to crusty and chewy bread but much sweeter. Half of the donuts are filled with a sweet mung bean filling and the rest are donut rings. These Vietnamese Donuts aren't every day treats, but once in awhile, indulging in deep-fried goodness is so satisfying. Be prepared, these donuts are tantalizing and completely addicting. Enjoy!

Vietnamese Donuts / Banh Cam Banh Vong

mung bean (, peeled and split)

tsp salt

Tbsp sugar

vanilla sugar

vegetable oil

potato

glutinous rice flour

rice flour

tsp baking powder

lemon juice

sesame seeds

Transfer the mung bean into a large bowl and fill with cold water. Wash the beans by swirling in the water and then pouring out the rinse water. Repeat this process 2 more times or until the water is mostly clear. Fill the bowl with cold water and let the beans soak for at least 2 hours.

Wash the beans one more time. Drain using a colander. Transfer the beans into a rice cooker. Add the salt and water. Spread out the beans into an even layer. Close the lid and cook using a basic white rice setting.

Transfer the cooked beans into a medium bowl. Add the sugar, vanilla sugar and vegetable oil. Using a paddle spoon, mash the beans while still hot.

Use a medium cookie scoop to transfer small filling mounds onto a plate, making a total of 10 mounds. Roll the filling mounds between your palms forming a rough ball. After all filling balls are made, cover with plastic wrap to keep from drying.

Making the Mung Bean Filling

Remove the potato skin using a vegetable peeler. Dice the potato. Transfer the potatoes into a small saucepan. Add 1/2 cup water. Cover and cook the potatoes over Medium heat until soft. Mash the potatoes using a spatula or spoon.

Combine the 1 cup boiling water and sugar in a measuring cup.

In the bowl of a stand mixer, add the glutinous rice flour, rice flour and baking powder. Mix on Low speed for 15 seconds. Add 1/3 cup mashed potatoes (prepared earlier) and the vegetable oil. While mixing on Low speed, gradually add the water and sugar mixture until a dough forms. (This takes approximately 2 minutes.) Cover the dough and let rest for 30 minutes.

After the resting period, mix on Low speed for 30 seconds. Cover the dough with plastic wrap or a kitchen towel to prevent drying.

Making the Dough

Use a medium cookie scoop to pick up a small mound of dough.  Flatten the dough between your palms. Using your fingers, flatten the edges, making a circle about 3 inches in diameter. Place a mung bean filling ball in the center of the dough circle and wrap the dough around the filling. Pinch the dough together covering the filling completely. Roll between your palms to form a smooth ball. Leave the donuts round or flatten into a small patty.

Transfer the donut to a large plate and cover with a damp towel. Continue with the same steps until all the mung-bean filled donuts are made.

For the remaining dough, use a medium cookie scoop to transfer small mounds onto a plate. Roll each mound into a rope about 5 inches long. Join the ends together making a ring. Continue making the donut rings using the remaining dough.

Shaping the Donuts

In a large wok, add the vegetable oil. Heat the oil over Low heat until the temperature is approximately 265-270 F (130-132 C). Carefully transfer the donuts rings into the oil. Separate the donuts so they don't stick together.

When the donuts float to the top, flip them over. For the first 5-6 minutes, flip the donuts every 1 minute so they puff up evenly on both sides.

Increase the heat to Medium and fry the donuts until they are golden.

Transfer the donuts to a plate lined with paper towels. Blot off the excess oil.

Fry the donuts with the mung bean filling following the same steps above.

Frying the Donuts

In a small saucepan, add the sugar, vanilla sugar, water and lemon juice. Combine together and moisten the sugar.

Heat the sugar over Medium heat. When the syrup starts to bubble vigorously, swirl in the pan a few times and return to the heat. Cook until the syrup turns a honey color, approximately 4-5 minutes. Turn off the heat. Let the syrup rest for 2-3 minutes or until it deepens in color.

Drizzle the glaze on top of the donuts. Optionally, dip the donuts into the glaze, coating one side. Sprinkle roasted sesame seeds on top of the donuts while the glaze is still hot.

Enjoy the donuts while they're fresh. Store any remaining donuts in a covered dish and enjoy within 1-2 days.

Making the Glaze

https://www.youtube.com/watch?v=ks7_Mflffzc

Sharing a recipe for a popular snack food: Vietnamese Donuts (Banh Cam Banh Vong / Banh Cong). Not your ordinary donut, these fried donuts are uniquely crispy, gluten-free and deliciously sweet! Learn how to make these amazing donuts in this short how-to video.

Written recipe: http://runawayrice.com/desserts/vietnamese-donuts/ 

Tools used in this video:

Tiger JKT-S10U-K IH Rice Cooker with Slow Cooker and Bread Maker Stainless Steel, Black 5.5-Cup https://amzn.to/2PcxLvI

KitchenAid KSM75WH Classic Plus Series 4.5-Quart Tilt-Head Stand Mixer, White https://amzn.to/2SjRifF

Ceramic Marble Coated Cast Aluminium Non Stick Wok 34 cm (13 1/2 inches) https://amzn.to/2zybS4W

OXO Good Grips Cookie Scoop, Medium, Stainless Steel
https://amzn.to/2SpnH4x

Spirit Saucepan with Lid Size: 1-qt. https://amzn.to/2E7euuz

GDEALER Waterproof Digital Meat Thermometer https://amzn.to/2Skfz5h

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Ingredients:

Filling:
1/2 cup peeled split mung bean
1/4 tsp salt
3/4 cup water
½ tsp vegetable oil
2 Tbsp sugar
½ tsp vanilla sugar
 
Dough:
1 small potato
1 cup boiling water
¼ cup sugar
2 1/4 cups glutinous rice flour
1/3 cup rice flour
1 ½ tsp baking powder
1 Tbsp vegetable oil
 
Deep Frying:
5 cups vegetable oil
 
Glaze:
1 cup sugar
2 Tbsp water
1 tsp vanilla sugar
1/2 Tbsp lemon juice
¼ cup roasted sesame seeds

Yields: 10 donut rings, 10 mung bean filled donuts

Nguyên liệu:

Nhân:
100 g đậu xanh cà không vỏ
180 ml nước
¼ m. cà phê muối
½ m. cà phê dầu ăn
2 m. canh đường
½ m. cà phê đường vani

Vỏ Bánh:
150 g củ khoai tây nhỏ 
240 ml nước sôi
50 g đường
295 g bột nếp
35 g bột gạo
1 ½ m. cà phê bột nổi
1 m. canh dầu ăn

Dầu Chiên:
1.2 L dầu ăn 

Nước đường phủ mặt bánh:
200 g đường
2 m. canh nước
1 m. cà phê đường vani
1/2 m. canh nước chanh
35 g mè rang

Được: 10 bánh vòng, 10 bánh cam


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Music
Cherry Monday Kevin MacLeod (incompetech.com) 
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Vietnamese Donuts (Banh Cam Banh Vong / Banh Cong)

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