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!
Author:Catherine Zhang
Prep Time:30 minutes
Cook Time:20 minutes
Total Time:50 minutes
Yield:81x
Category:Donuts
Method:Intermediate
Cuisine:Japanese
Ingredients
UnitsScale
Mochi Donuts
30g Sugar (2 tbs 1 tsp)
100g Milk (1/3 cup 1 tbsp), room temeperature
25g Vegetable oil (1 tbsp 2 1/2 tsp)
20g Plain flour (2 tbs 1 2/3 tsp)
90g Tapioca starch (3/4 cup)
1 Egg (add slowly, all of it may not be used)
Strawberry Glaze
100g White chocolate
50g Fresh Strawberries
Crushed digestive biscuits (optional)
Matcha Glaze
100g White chocolate
2g Matcha powder
40g Thickened cream
Crushed digestive biscuits (optional)
Instructions
Mochi donuts
Line a large baking tray with parchment paper and draw 8x 5 cm circles in pencil on the underside of the baking paper
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 8 balls of batter in a ring shape around the drawn circle (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 with tongs 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
Strawberry Glaze
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, but you can use any kind of topping like sprinkles and choc chips )
Set aside to allow glaze to set
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!
Matcha 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
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