Crisp and chewy, light and fluffy, these mochi donuts are the perfect texture combination. Topped with a crackly ube or matcha glaze and they are to die for!
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It's been a while since I posted my baked mochi donut recipe and it's gotten so much love! While baked donuts are a healthier version sometimes you just want the original crispy, fried, deliciousness. After so many questions about whether you can fry the mochi donuts I'm finally bringing you the answer!
What are mochi donuts made of?
When it comes to mochi donuts there are two different kinds. Ones made from glutinous rice flour and others made from tapioca starch. Mochi donuts made from glutinous rice flour tend to be a lot denser and chewier in texture in comparison to those made from tapioca starch. Tapioca starch gives the donuts a bouncier texture while remaining light and fluffy. That's the secret behind making the perfect donut!
Mochi donuts, otherwise known as Pon de ring (ポンデリング) were invented by Mister Donut in Japan. These donuts are characterised by their cute shape and have become super popular over the last couple of years. Now there are so many different variations of these on the internet as people try to recreate them (myself included)!
What is the difference between these donuts and the baked ones?
If you have been following me for a while you would know that I released my baked mochi donut recipe over a year ago now! While they are great when you want a healthier alternative there are a couple of advantages of frying these donuts rather than baking them. Frying them...
- Gives them a better overall shape, with each ball being more rounded
- Creates a better texture as the exterior is crispier and the interior retains more moisture due to a shorter cook time
- Tastes better! Most fried food will impart a more caramelised, savoury taste. This is the same when it comes to mochi donuts!
Whilst frying them may seem like a hassle, all you need is a shallow pot of oil and they'll be done in no time.
Tips on creating the perfect mochi donut
Making the batter
The method in which these donuts are made is similar to choux pastry in which we heat the milk and oil before mixing it with flour to form a 'panade' before adding egg to create the desired consistency.
Here are a couple of tips to help make the perfect batter:
- Don't worry too much about lumps in your flour mixture: When you mix the flour into the milk and oil mixture you'll find it's quite lumpy. This is completely normal. When you add the tapioca starch in the next step the lumps should smoothen out to create a smooth dough
- Add the egg slowly: The amount of egg needed depends on the moisture in your batter. You don't need to use all the egg. Add a little bit at a time until your batter can form a 'beak' or 'V' when you lift up your spatula.
Creating the perfect shape
The easiest way to create the perfect shape is using a template. I have a template linked in my baked mochi donut post!
Simply print it out and slide it under your sheet of baking paper. Then use the lines to guide your piping. Make sure the piped circles touch each other! This is the biggest difference between the baked donuts and the fried donuts.
The baked mochi donuts will expand and join in the oven, however the fried donuts don't really expand. As a result it is important that the piped donut pretty much resembles how you want it to look out of the fryer.
Frying the donut
This is when your donut comes to life... There are a couple of points to keep in mind when frying these donuts for the best results. Don't be worried though, these donuts are quite forgiving and small mistakes can be easily fixed.
- Fry your donuts at 160C/320F: This is the perfect temperature so that after 1-2 minutes of frying on each side the donut will be golden brown all over
- Fry the donuts with the baking paper attached: As these donuts are piped you will have to fry them with the paper. Cut the baking paper so that each donut is sitting on its own little square of paper. Then drop the whole thing into your hot oil. The baking paper should slide off after 20 seconds or so.
- Don't overcrowd your pan: Frying too many at once can cause the temperature of the oil to drop, increasing the changes of a soggy, oily donut.
- Fry until golden brown: It is important that the donuts are fried until a nice golden brown. If the donuts haven't quite reached that colour there is a possibility they will deflate once cooled.
- Drain on a wire rack or paper towel: A wire rack or paper towel will help get rid of excess oil, leaving a golden, crispy donut!
Making the glaze
This glaze is made from just three ingredients: icing sugar, milk and your flavouring of choice. Not only is this glaze super easy to make it dries fairly quickly so keep that in mind if you want to add decorations or toppings!
The consistency of your glaze is key to making sure you have an even coating all over your donut. If it's too thin it will become translucent and drip down the sides of your donut, and if too thick it will look clumpy.
To determine the perfect consistency look for these signs:
- The glaze will feel thick when being mixed, but when you lift up your spoon it falls back into the bowl as ribbons
- The ribbons take 30-60 seconds to disappear back into the rest of the glaze
The consistency of your glaze depends on the kind of icing sugar you use, and the humidity of your environment. So it is important you check the glaze before you start dipping your donuts.
If you find the glaze is too thick add a couple of drops of milk at a time, mixing in between until the desired consistency is reached.
If you find it is too thin adding a little icing sugar at a time is the answer!
Frequently asked questions
What if I don't have a thermometer to measure the temperature of my oil?
If you don't have a thermometer you can still gage the oil temperature using a piece of bread! Take a small piece of bread and place it in your frying oil. If it turns golden brown in 30 seconds or so it's at the right temperature!
The baking paper is stuck to the bottom of my donut in the fryer!
You won't be able to take the baking paper off the moment the donut enters the fryer. Wait 30-60 seconds before attempting. If it's still stuck it could mean that your oil temperature is not high enough so adjust and wait a little longer. It will come off once your donuts start to brown.
My glaze is dripping off my donuts, what's wrong?
There are two possible reasons, either your donuts are still warm or the glaze is too thin. The consistency of your glaze depends on a lot of factors including the type of icing sugar you use and the environment you are in. Adjust the amounts of icing sugar/milk accordingly. (Check the section 'Making the glaze' in 'Tips to creating the perfect donut' above)
How long do these last?
These are best consumed the day they're made. Mochi tends to harden over time so the donut will get tough over time. If you are eating these the next day simply place the donut in the microwave for 10-20 seconds before consuming. That way it'll soften a little!
Let's Get Baking
I'm so glad I can finally share my fried mochi donut recipe with all of you!
If you make these make sure leave a comment and rating down below, I would love to know how it went. Also tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can see and share your creations.
Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy baking!
PrintMochi Donuts
Crisp and chewy, light and fluffy, these mochi donuts are the perfect texture combination. Topped with a crackly ube or matcha glaze and they are to die for!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 8 1x
- Category: Donuts
- Method: Intermediate
- Cuisine: Japanese
Ingredients
Mochi Donuts
- 30 g Sugar (2 tbs 1 tsp)
- 100 g Milk (⅓ cup 1 tbsp)
- 25 g Vegetable oil (1 tbsp 2 ½ tsp)
- 20 g Plain flour (2 tbs 1 ⅔ tsp)
- 90 g Tapioca starch (¾ cup)
- 1 Egg (add slowly, all of it may not be used)
Glaze
- 65g Icing/powdered sugar (½ cup)
- 15g Milk (3 tsp), more or less depending on the consistency of the glaze
- 1 tsp Matcha powder (optional- for matcha donuts)
- 1-2 drops Ube extract (optional- for ube donuts)
Instructions
Mochi donuts
- In a medium sized saucepan heat the milk, sugar and oil until steaming
- Add the flour and mix until smooth
- 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 (you may not use all the egg)
- Transfer batter to a piping bag fitted with a round nozzle and pipe onto baking paper according to the stencil (make sure that the piped circles touch each other)
- Cut the baking paper so that each piped donut is on its own piece of paper
- Heat a heavy bottomed pot of vegetable oil, or a deep fryer to 160C (see FAQ if you don't have a thermometer)
- Drop 2-3 donuts in at a time, removing the baking paper after 30 seconds
- Fry the donuts for 1-2 minutes on each side, or until a deep golden brown
- Remove and drain on a wire rack or paper towel
- Repeat with all donuts, then cool completely
Glaze
- Combine icing sugar and flavouring of choice in a small bowl, whisk to combine
- Add 1 tsp of milk at a time, mixing between each addition until the glaze is thick, but flowing (see tips above for more details)
- Dip the cooled donut into the glaze and lift carefully to remove
- Allow excess glaze to drip before turning the donut, glaze side up, and placing on a wire rack or plate to set
- Repeat with remaining donuts
- Decorate with desired toppings and enjoy!
Keywords: mochi donut, doughnut, matcha, pon de ring, mister donut, fried
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Yay so excited for this recipe! Unfortunately I’ve tried it twice and still having trouble. I wonder if it is something I’m doing with the dough. It is not really smooth when I add the tapioca starch and even after 1 egg the mixture is like a wet clump. It comes off the spatula as a clump not a nice V like in video. Tastes lovely but looks mine looks like a hot deflated mess!
Hi Leanne, Thanks for leaving a comment! The tapioca starch has a tendency to clump up. If it is too lumpy you can pass the mixture through a fine meshed sieve, otherwise use a spatula or wooden spoon to smoothen out the clumps as much as you can. As long as there isn't too much moisture in the dough it should rise up nicely. Make sure you bake them for long enough, as if they are underbaked they will deflate! Hope this helps and if you have any other questions let me know!
the receipt doesn't call for any baking powder or yeast, how can the donut be airy or fluffy?
It uses the eggs to create air!