mochi donuts

The Best Mochi Donuts are chewy, dense &amp; deliciously glazed. You have got to try this yummy recipe &amp; make these gorgeous donuts for yourself!

The BEST Mochi Donuts (Pon De Ring)

all-purpose flour (minus 1 tablespoon) (130 g)

corn starch (10 grams)

glutinous rice flour (87 grams)

tsp baking powder (4 grams)

sugar (100 grams)

3.5 oz silken tofu

water

White chocolate

pink food coloring (optional)

strawberries

Heavy Cream (simmered)

Matcha powder

sugar

tbsp unsweetened cocoa powder

tbsp milk

tbsp Nutella

In a large bowl, sift together 1 cup minus 1 tablespoon of all-purpose flour, 1 tablespoon cornstarch, 3/4 cup glutinous rice flour, 1 tsp baking powder, and 1/2 cup granulated sugar. Then set it aside.

Sift the dry ingredients

In a separate bowl, press 3.5 oz of silken tofu through a fine-mesh sieve. Make sure to scrape the bottom of the mesh to ensure all the tofu is used up.

Now add in 1 large egg and 2 tbsp of water. Using a whisk, mix just to combine.

Strain the tofu and mix with egg and water

Now add the egg and tofu mixture to the flour mixture and combine using a spatula.

Once the dough begins to take shape, you can begin working it together using your clean hands.

Combine the dry and wet ingredients

Now form the dough into little balls about 7 grams each. You should get a total of about 64 tiny balls. You will want to use a kitchen scale for this step.

Weigh the dough balls and form into a pon de ring donut

Now cut 8 (5x5 inch) square pieces of parchment paper and begin forming donut shapes on top of each paper using 8 dough balls for each donut.

Fill a heavy-bottomed pot with about 2 inches of corn or vegetable oil and heat it to 325-350 degrees Fahrenheit. It’s best to use an instant-read thermometer to get the perfect oil temperature for donuts. Make sure the oil isn’t too hot or it will burn the donuts and leave them raw in the center. Having too low of heat will overcook them and make them dry.

Place the square piece of parchment paper and donut onto a large slotted spoon and gently slip it into the hot oil. Fry about 2 donuts into the pot at a time. You don’t want to overcrowd the pot.

After about a minute or so, use tongs to flip the mochi donut over. And with those same tongs, carefully peel off the parchment paper and discard. Once the donuts have browned on one side, flip them over and fry for another minute.

Using a slotted spoon, carefully transfer the donuts to a plate lined with paper towels to absorb the extra oil.

Deep fry the mochi donuts

Meanwhile, make the strawberry glaze by melting 4 oz of white baking chips in a microwave-safe bowl. Then add 1 drop of pink food coloring and 2 oz of fresh strawberries and blend them in using an emersion blender. You can make this in a regular blender too. Make sure your strawberries are not too cold or you can seize up your chocolate. If they are straight out of the fridge just heat them up in the microwave for about 10 seconds. ￼￼Now dip the donuts into the glaze and transfer to a cooling rack to set.

Make the strawberry glaze

To make the match glaze: add 1/4 cup of hot simmered heavy cream to 4 ounces of white chocolate chips. Mix until smooth, then whisk in 1 tsp of matcha powder. Mix again and dip a few donuts in the match glaze.

Make the matcha glaze

For the Chocolate Nutella glaze, sift 3/4 cup powdered sugar and 2 tbsp unsweetened cocoa powder into a bowl. Then whisk in 3 tbsp warm milk, and 3 tbsp Nutella. Dip the donuts and let them set.

I decorated my mochi donuts with some drizzles of melted white chocolate and a little bit of crushed special k cereal. Enjoy immediately. ￼

Make the Nutella glaze

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

If you love donuts, then you have to try the BEST Mochi Donuts Recipe. These gorgeous desserts are sweet and tender, but with a chewiness that is out of this world.
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🥑🍓🥦🍉🍋 INGREDIENTS 🥔🥚🍫🧁🎂🍰

For the Mochi donut
* 1 cup all-purpose flour (minus 1 tablespoon) 130 g
* 1 tablespoon corn starch 10g
* 3/4 cup glutinous rice flour 87g
* 1 tsp baking powder 4g
* 1/2 cup granulated sugar 100g
* 3.5 oz silken tofu
* 1 egg
* 2 tbsp water
Strawberry Glaze
* 4 oz White chocolate
* 1 drop pink food coloring optional
* 2 oz fresh strawberries
Matcha Glaze
* 4 oz White chocolate
* 1/4 cup Heavy Cream simmered
* 1 tsp Matcha powder
Nutella Glaze
* 3/4 cup powdered sugar
* 2 tbsp unsweetened cocoa powder
* 3 tbsp milk
* 3 tbsp Nutella

For the 🖨 FULL RECIPE 🖨 visit my blog HERE: 
https://simplyhomecooked.com/best-mochi-donuts-recipe/


TOOLS USED IN THIS VIDEO
➖Glutinous rice flour- https://amzn.to/2EGmW5B
➖Fine mesh sieve - https://amzn.to/34VdnLd
➖Kitchen scale - https://amzn.to/2EE89bE
➖Instant read thermometer- https://amzn.to/34OdPLb
➖Heavy bottomed pot- https://amzn.to/3hDB7qH
➖White baking chips- https://amzn.to/2Qx1and
➖Pink food coloring- https://amzn.to/3gE8Te7
➖Match powder- https://amzn.to/3b7V1HW
➖Unsweetened cocoa powder- https://amzn.to/32P6bxx
➖Special K berry cereal- https://amzn.to/31DL7e0


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➖Bosch mixer- https://amzn.to/2wOGsZ



📃📄📃📄📃INSTRUCTIONS 📃📄📃📄📃📄

1. In a large bowl, sift together 1 cup minus 1 tablespoon of all-purpose flour, 1 tablespoon cornstarch, 3/4 cup glutinous rice flour, 1 tsp baking powder, and 1/2 cup granulated sugar. Then set it aside.
2. In a separate bowl, press 3.5 oz of silken tofu through a fine-mesh sieve. Make sure to scrape the bottom of the mesh to ensure all the tofu is used up.
3. Now add in 1 large egg and 2 tbsp of water. Using a whisk, mix just to combine.
4. Now add the egg and tofu mixture to the flour mixture and combine using a spatula.
5. Once the dough begins to take shape, you can begin working it together using your clean hands.
6. Now form the dough into little balls about 7 grams each. You should get a total of about 64 tiny balls. You will want to use a kitchen scale for this step.
7. Now cut 8 (5x5 inch) square pieces of parchment paper and begin forming donut shapes on top of each paper using 8 dough balls for each donut.
8. Fill a heavy-bottomed pot with about 2 inches of corn or vegetable oil and heat it to 325-350 degrees Fahrenheit. It’s best to use an instant-read thermometer to get the perfect oil temperature for donuts. Make sure the oil isn’t too hot or it will burn the donuts and leave them raw in the center. Having too low of heat will overcook them and make them dry.
9. Place the square piece of parchment paper and donut onto a large slotted spoon and gently slip it into the hot oil. Fry about 2 donuts into the pot at a time. You don’t want to overcrowd the pot.
10. After about a minute or so, use tongs to flip the mochi donut over. And with those same tongs, carefully peel off the parchment paper and discard. Once the donuts have browned on one side, flip them over and fry for another minute.
11. Using a slotted spoon, carefully transfer the donuts to a plate lined with paper towels to absorb the extra oil.
12. Strawberry glaze: Start by melting 4 oz of white baking chips in a microwave-safe bowl. Then add 1 drop of pink food coloring and 2 oz of fresh strawberries and blend them in using an emersion blender. You can make this in a regular blender too. Make sure your strawberries are not too cold or you can seize up your chocolate. If they are straight out of the fridge just heat them up in the microwave for about 10 seconds. ￼￼Now dip the donuts into the glaze and transfer to a cooling rack to set.
13. Matcha glaze: add 1/4 cup of hot simmered heavy cream to 4 ounces of white chocolate chips. Mix until smooth, then whisk in 1 tsp of matcha powder. Mix again and dip a few donuts in the match glaze.
3. Chocolate Nutella glaze: sift 3/4 cup powdered sugar and 2 tbsp unsweetened cocoa powder into a bowl. Then whisk in 3 tbsp warm milk, and 3 tbsp Nutella. Dip the donuts and let them set. I decorated my mochi donuts with some drizzles of melted white chocolate and a little bit of crushed special k cereal. Enjoy immediately. ￼

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How to make Perfect Mochi Donuts

The best baked donuts you'll ever have. Ridiculously easy to make and so delicious.

Buttermilk Mochi Donuts with Browned Butter Maple Glaze

sweet rice flour

tsp baking powder

tsp salt

buttermilk

milk

vanilla

Tbsp sugar

Tbsp butter

butter

icing sugar

maple syrup

Combine the flour, baking powder and salt in a bowl. Mix well.

In a separate bowl combine the buttermilk, milk, vanilla, egg, sugar and melted butter. Whisk well.

Add the milk mixture to the flour mixture and mix until combined.

Scoop the mixture into a plastic bag, snip the corner and pipe the batter into a greased donut pan.

Bake at 350 for about 10 mins.

While the donuts are baking make the glaze. Brown 1/4 cup butter, pour into a bowl and mix with the icing sugar and maple syrup. Whisk until smooth.

When the donuts are ready let them cool for a few minutes until you can handle them and then dip them in the glaze and set on a wire rack.

These Mochi Donuts (Pon de Ring) are a crisp, light, delicious and chewy treat. Small balls of dough are linked together and fried to form a ringed donut.

Mochi Donuts (Pon de Ring)

120 ml whole milk (warm)

g sugar

active dry yeast

g all-purpose flour

160 g glutinous rice flour

g tapioca starch

egg (beaten, about 55 grams)

ml vegetable oil

tsp sea salt

g white chocolate (melted)

matcha powder

peanut oil (or high smoke-point vegetable oil)

In a large bowl, combine warm milk, sugar and yeast. Give it a stir and let the yeast mixture become slightly foamy.

Into the bowl, add in all-purpose flour, glutinous rice flour, tapioca starch, beaten egg, vegetable oil, baking powder and sea salt.

Combine and mix well, until it forms a dough. Use your hands to continue to knead until the dough becomes smooth and shiny.

Transfer dough to a lightly greased bowl.

Cover the bowl and place in a warm location until almost doubled in size.

Once the dough is a little puffy, deflate the dough and divide into 6 equal dough balls.

From each dough ball, divide the dough into a further 8 balls.

Shape each dough into a small round ball and place it onto a square piece of parchment paper, connecting so the little balls of dough form a ring.

Continue with the remainder.

Make the mochi donuts:

Heat a few inches of oil in small sauce pan over medium high heat.

Once the oil temperature reaches 365°F/185°C on an instant-read thermometer, gently place one donut ring (including parchment paper) into the heated oil.

Fry for 1-2 minutes, and carefully remove the parchment paper.

Flip and continue to fry until golden brown in colour.

Remove the pon de ring donut with a slotted spoon and drain on paper towel.

Repeat with the remainder.

Fry the mochi donuts:

Once cool, place the mochi donuts onto a wire rack.

Use a double-boiler or microwave to melt the white chocolate.

Sift in matcha powder and mix until the matcha chocolate is smooth.

Dip the mochi donuts into matcha chocolate glaze and add sprinkles, or make a simple glaze with a little milk and powdered sugar.

Glaze the donuts:

Two delicious treats come together to create these delightful mochi donuts that the whole family will love.

Mochi Donuts

mochiko

cornstarch

baking powder

salt

vegetable shortening

food coloring

vegetable oil

Whisk mochiko, cornstarch, baking powder, and salt together until combined. Set aside.

Add milk, sugar, egg, and vegetable shortening In another bowl, and whisk together until slightly frothy.

Sift your flour mixture directly into the bowl with your wet ingredients.

Mix flour into wet ingredients until the ingredients are incorporated, and the batter is smooth with no lumps. Set aside.

In a small bowl, mix 3 tablespoons of powdered sugar, 1 tablespoon of milk, and 1 drop of any food coloring of your choice to create the frosting. Duplicate this process for as many colors of frosting as you want!

Fill a piping bag with some of your batter and pipe quarter-sized dollops in a circle onto a small piece of parchment paper to create your donut. You can trace a circle on a separate sheet of paper to place underneath the parchment as a stencil on which to base your donut.

Carefully lift the parchment paper with the donut and place it into 3 or 4 inches of boiling vegetable oil to deep fry the donut.

Remove the parchment and the donut once it looks golden brown and has a crispy texture - approximately 3-5 minutes. Set aside to cool and repeat steps 6-8 for as many donuts as possible.

Once your donuts have cooled, dip them face down in the icing and then place them right side up on a rack to dry. As the icing cools, it will turn into more of a glaze.

Serve and enjoy!

https://content.jwplatform.com/videos/1lnGaP03.mp4

Indulge your taste buds with a delightful treat! Join us as we dive into the art of making mouthwatering mochi donuts. Let's get baking!

These mini chewy mochi cakes are shaped like donuts and topped with a chocolate glaze.

Mini Mochi Donuts

oz mochiko rice flour rice

unsalted butter

evaporated milk

eggs

chocolate chips

heavy cream

Preheat oven to 350°F. Spray mini donut pans with pam spray. Cream the butter and sugar.&nbsp;Mix in the evaporated milk and eggs.&nbsp;Mix in the rice flour, baking powder and vanilla.

Pipe batter into mini donut pans. Bake for about 10 minutes.

While donuts are baking/cooling, make the ganache. Melt chocolate and heavy cream on stove or in microwave. Stir with spoon until smooth ganache forms (For microwave, place chocolate and cream in a microwave-safe bowl and heat for 30 seconds. Stir and mix. Heat for an additional 30 seconds and stir until smooth ganache forms). Place parchment paper underneath cooling racks. Dip donut tops in ganache and then place on cooling racks until set.

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