pon de ring

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

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)

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.

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

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 baking powder

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:

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