mochiko

Try this Hawaiian butter mochi recipe for a chewy, buttery, fudgey dessert with crisp, crunchy edges. A Hawaiian favorite, this butter mochi is highly addictive!

Chewy Hawaiian Butter Mochi

Mochiko sweet rice flour

sugar

baking powder

salt

13.5 oz lite coconut milk

water

butter

eggs

vanilla extract

Preheat oven to 375 degrees F.

In a large bowl, combine the dry ingredients in a bowl and whisk out any lumps. In a separate bowl, combine all wet ingredients in a bowl and whisk until smooth.

Add the wet ingredients to the dry ingredients and whisk together until smooth.

Pour the mixture into a well greased nonstick muffin pan or mini loaf pan and bake for 40 - 45 minutes until the edges and surface turn a golden brown. If baking in a 9 x 9 baking dish, bake for 1 hour.

Remove them from the pan and set them on a wire rack to cool before serving. Be sure to let them cool completely to firm up and get a chewy mochi texture.

A recipe for Japanese Mochi Cheesebreads from the cookbook, The Japanese Larder.

Japanese Mochi Cheesebreads

(7 oz, 1 3/4 cups) glutinous rice flour (mochiko

fine sea salt

(2 fl oz, 1/4 cup) whole milk

(2 fl oz, 1/4 cup) melted butter oil

(1 3/4 oz) Parmesan cheese (grated)

(5 1/2 oz) mature Cheddar cheese (grated)

Preheat the oven to 180˚C/350˚F/gas mark 4.

Mix the rice flour and baking powder with the sea salt in a bowl until well combined.

Break the egg into a separate bowl and beat it with a whisk until lightly frothy.

Add the egg to the flour mix, followed by the milk, melted butter or sunflower oil and both grated cheeses. Knead the dough until all the ingredients are completely incorporated into a firm dough. Do not worry if the dough seems too dry at the start, it will take about 5 minutes of kneading for it to bind together.

Cut the dough into 20-30 equal parts and roll them into individual balls with your hands. Place them on a baking tray (sheet) lined with baking (parchment) paper or into a non-stick muffin tin and bake in the preheated oven for 20-25 minutes or until lightly golden.

Transfer the cheesebreads to a cooling rack and let them cool down slightly before eating. They are best eaten while hot.

Crisp mochi donuts with chewy centers--this mochi donut recipe is perfect for anyone who doesn’t want to spend hours rolling donut dough into bubble rings. All you need is a piping (or ziplock) bag!

Mochi Donuts (Crispy Outside, Chewy Inside Pon de Ring Donuts)

g mochiko flour

115 g tapioca starch

g baking powder

g white granulated sugar

150 g whole milk

g vegetable shortening

oil oil

120 g powdered sugar (add more if necessary)

g whole milk (add more if necessary)

vanilla bean paste

tsp strawberry preserves or jam

Combine the dry ingredients, the mochiko flour, tapioca starch, baking powder, and salt in a bowl and mix.

Combine wet ingredients. In a separate large mixing bowl, combine the sugar, egg, milk, and vegetable oil until it’s fully combined. The vegetable shortening will be pea sized.

Sift the dry ingredients into the large mixing bowl.

Use a spatula to mix and stir the donut dough until it’s fully combined, making sure to incorporate the shortening as much as you can.

Cut parchment paper into 3 x 3 inch squares. To make piping easier, create a template of a 2 ½ inch circle on a plain piece of paper and tape it to the table. Make 8 dots evenly spaced on the circle, this will be the spots where you will pipe each ball so that you create an 8-ball ring. Add one piece of parchment over and follow dots with the piping bag.

Add a size 808 piping tip into a piping bag. Fill the piping bag with donut dough and squeeze the opening until the dough comes out of the tip.

Squeeze out about 1 tsp of dough on each dot on the parchment paper. Use a paring knife or butter knife to slice off the dough from the tip of the piping bag for a clean cut. I like to wipe the knife every time I make a cut. Repeat until you do all 8 dots. At the end, you should have an 8-ring donut and all the balls should connect slightly to each other. Repeat with all the donuts.

Add at least 2 inches of oil in a heavy bottomed pot over medium-high heat. Preheat the oil to 350 ℉.

Carefully lower one parchment paper of donut down into the heated oil. My 3 ½ quart pot can fit two donuts per batch. Do not try to crowd the donuts.

After about 1 minute, use tongs to remove the parchment, it should easily come off. Use a strainer to turn the donut around and gently press the donut into the oil so it’s submerged. Continue to cook for about another minute or until it’s light brown. There is no gluten flour in this batter so it will not turn super brown.

Use the strainer to transfer the donut onto a paper towel-lined rack over a sheet pan. Repeat with all the donuts.

Donuts

Vanilla bean: Combine the powdered sugar, milk, and vanilla bean in a bowl with a whisk. The thickness needs to be similar to maple syrup. To make it thicker, add more powdered sugar. To make it thinner, add more milk slowly.

Strawberry: Combine the powdered sugar, milk, and strawberry preserves in a bowl with a whisk. The thickness needs to be similar to maple syrup. To make it thicker, add more powdered sugar. To make it thinner, add more milk slowly.

Assembly: Take one fresh donut (slightly warm after cooling on the rack) and dip it into a glaze and place it back on the cooling rack without the paper towel. Let it rest for 1 minute to allow the glaze to harden. Repeat with the rest of the donuts.

Serve immediately.

Glazes

Mochi Donuts are crispy and sugary on the outside with a tender cake-like middle.

Mochi Donut Recipe

sweet rice flour (I like the Koda Farms Mochiko flour)

potato starch

tapioca flour

⅜ tsp xanthum gum

flour

¼ tsp baking soda

tsp baking powder

nutmeg

buttermilk (plus 2 tbsp)

egg (plus 1½ tsp yolk)

Crisco

cinnamon

Place the sugar and cinnamon on a plate and set them aside.

Sugar and Cinnamon Mixture

Melt butter and allow to cool.

Using a stand mixer with the paddle attachment, mix rice flour, potato starch, tapioca flour, xanthan gum, flour, sugar, baking soda, baking powder, salt, and nutmeg.

Mix buttermilk, cooled melted butter, and egg plus yolk.

Slowly add milk mixture to flour mixture.

Mix on medium speed until all ingredients are thoroughly mixed.

The dough is on the sticky side, but that is good.

Make the Dough

Cut small squares of parchment paper for the donuts.

Take about 1 teaspoon of dough and shape it into a small ball. Next, make five more balls, and attach them into a circle. You&#39;ll want to make sure they stick together.

Trim the parchment paper.

Shaping Donuts

Place Crisco in a medium size pan. Turn the stove on to a low heat setting.

When oil is melted and looking hot, place a tiny bit of dough in the oil to test the temperature.

If the dough turns golden quickly, the temperature is too hot. Turn down the heat and wait to add donuts. If it barely cooks the test dough, turn up the heat.

Cooking OIl

Once the oil is at the right temperature, place the donut and parchment paper on a slotted spoon. Slip the donut into the hot oil.

Once the donut is golden in color, flip it over and cook the other side.

If the oil is too hot, the donuts will brown too quickly. Turn down the heat if you have this happen.

Cooking Donuts

Remove the donut and place it on the sugar and cinnamon mixture. Coat all sides of the donut.

Coat Donuts

Find out how to make these vegan coconut mochi bites! Thin &amp; crispy on the outside while soft &amp; chewy on the inside. A perfect snack or dessert for when you’re craving something sweet!

Vegan Coconut Mochi Bites

lite coconut milk (400 milliliters)

Cooking spray butter

Preheat your oven to 350 degrees F.

Combine all the ingredients into a large bowl and mix together until you reach a smooth batter.

Grease a mini muffin pan with cooking spray or non-dairy butter. Fill the pan 3/4 of the way full and bake for about 45 minutes or until they turn golden brown.

Allow them to completely cool before serving. They will firm up and become chewy once cooled.

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

salt (optional)

tofu

egg egg yolk

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.

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

Small Batch Cinnamon Sugar Mochi Donuts

c mochiko sweet rice flour, see notes ((160 grams,  1.23))

brown sugar ((100 grams,  0.55))

cinnamon ((0.14))

tsp baking powder ((0.07))

salt ((0.01))

milk, see notes ((118 mL,  0.09))

egg, see notes ((0.17))

vanilla ((0.42))

½ c sugar ((100 grams,  0.19))

tbsp butter ((84 grams,  0.93))

Preheat the oven to 350°F/177°C.

Dry ingredientsIn a medium bowl, whisk together the mochiko flour, baking powder,  cinnamon, and salt.

Wet ingredientsIn another medium bowl, whisk together the melted butter and sugars until smooth. Add in the egg and vanilla, mixing until combined.

While whisking, stream in the milk, until batter in uniform smooth.

Combine wet and dry ingredients. Mix until there are no dry clumps remaining.

Transfer the donut batter into a container with a spout, like a large measuring cup. Alternatively, you can use a spoon or ladle.

Grease your donut pan using cooking spray or butter. Pour or spoon the batter into each cavity, filling it all the way to the top.

Bake for 25-30 minutes, or until donut springs back when poked. Cool donuts in the pan for about 5 minutes, then transfer them onto a wire rack and let them cool completely before adding the toppings.

For the donuts:

In a medium bowl or plate, mix the sugar and cinnamon.

In a medium bowl, add melted butter.

Dip the tops and bottoms of a donut into the bowl with the melted butter, then dip the donut into the cinnamon sugar. Repeat with the remaining donuts.

Serve donuts at room temperature.

For the cinnamon sugar topping:

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Top 7 mochiko recipes from across the web

The most viewed mochiko recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chewy Hawaiian Butter Mochi

Japanese Mochi Cheesebreads

Mochi Donuts (Crispy Outside, Chewy...

Mochi Donut Recipe

Vegan Coconut Mochi Bites

Mochi Donuts (Pon de Ring – Inspire...

Small Batch Cinnamon Sugar Mochi Do...

The most viewed mochiko recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine