Made of tapioca and all-purpose flour, these Mochi Doughnuts have a dense crust and chewy center.
MOCHI DOUGHNUTS
Mochi Doughnuts, also known as Pon De Ring Donut, originated from Japan. It reached through other Asian countries and in the Philippines.
Six years ago, when I went home, mochi doughnuts were sold in the mall stalls and had different flavors. I love the one with no frosting on top and the Ube frosting. You can go all out and add in some cream on top too. I wish there were a store near me that sells them.
What’s the difference between Mochi donuts and regular donuts?
It’s called Mochi Doughnut because it has a chewy interior- similar to mochi. This doughnut is set apart from the typical since it has a chewy center from the flour and cornstarch mixture. The exterior is crisp from the cornstarch. There’s no leavening agent added, just the egg to make the dough rise moderately. The chewy center makes this different from the usual doughnut we consume here in the US. They taste sweet and have no doughy flavor, similar to this Twisted doughnut.
There are many ways to spruce the taste and look by adding whipped cream, sprinkles, and flavored frosting. I prefer the Ube flavor and just the bare one.
What are they made?
- Sugar
- milk
- oil
- tapioca flour
- all-purpose flour
- egg
MOCHI DOUGHNUTS RECIPE:
Prepare the pattern: Trace the shape of a round cookie cutter and draw the distance. Set aside. Cut baking paper into square shapes and set aside. Cut the tip of a piping bag and place it in the tall grass.
Make the water roux:
- Place the sugar, milk, and oil in a small saucepan and heat on low fire until steaming.
- Add the flour until the mixture turns pasty and smooth. Below is how your water roux looks like. The mixture will stay when spread.
- Remove the mixture from the heat and add in the tapioca starch and mix.
- When it’s hard to mix, add a very small amount of egg and mix. Add egg very slowly until it forms a loose ball that you can pipe.
- Note: Add the beaten egg. Add a minimal amount and mix and test if the mixture hangs in a V shape. The trick is to try each egg’s addition. Adding the whole egg may result in a very loose batter.
- Mix and test if the mixture hangs in a V shape.
Shaping the Mochi Donut:
- Place the dough in the piping bag. Place the see-through baking paper on top of the pattern and squeeze out the dough. Make sure that they are touching each other.
Fry the Mochi Doughnuts: Heat the cooking oil and fry the dough with the baking paper and remove it when the dough is fixed on its form. Turn and fry each side until golden brown.
How long can you keep mochi donut?
This doughnut is not leftover-friendly. I don’t recommend cooking more than you can consume as they become brittle and hard if they are not fresh.
Mochi Donut Flavors
You can add different flavors by making various glazes. Here are the ingredients:
GLAZE INGREDIENTS:
- 1/2 cup powdered sugar
- One teaspoon ube extract (add your favorite flavoring)
- 1/8 teaspoon salt
- 1 to 2 tablespoons evaporated milk
- Food Coloring and Sprinkles
TIPS
- Add a small amount of egg first and mix. Test if the batter hangs in a V shape. The goal is to get a batter mixture that holds its shape. Adding the whole egg may result in a very loose batter.
- Make just enough to consume in one serving. Leftovers turn brittle and hard.
- To form the ring, the dough must touch each other.
- Make a pattern to achieve a round shape. Use a small cookie cutter or a glass to do this.
Mochi Doughnuts
Equipment
- frying pan
- Mixing bowls
- round cookie cutter
- large piping bag
- baking tip
Ingredients
- 1/4 cup sugar granulated
- 6 tablespoons milk
- 3 tablespoons oil
- 1/8 cup all purpose Flour
- 3/4 cup Tapioca Flour
Glaze
- 1/2 cup powdered sugar
- 1 teaspoon Ube extract or, s flavor of your choice
- 1/8 teaspoon salt
- 1-2 tablespoons milk
- food color, or sprinkles for decoration
Instructions
- Prepare the pattern: Trace the shape of a round cookie cutter and draw the distance. Set aside. Cut baking paper into square shapes and set aside. Cut the tip of a piping bag and place it in the tall grass.
- Make the water roux: Place the sugar, milk, and oil in a small saucepan and heat on low fire until steaming. Add the flour until the mixture turns pasty and smooth. Remove the mixture from the heat and add in the tapioca starch until it forms into a ball. Add a very small amount of the beaten egg. Add a minimal amount and mix and test if the mixture hangs in a V shape. There might be a leftover. The trick is to try each egg’s addition. Adding the whole egg may result in a very loose batter.
- Fry the Mochi Doughnuts: Place the dough in the piping bag. Place the see-through baking paper on top of the pattern and squeeze out the dough. Make sure that the dough are touching each other. Using your finger, push the tip of the dough with water.Heat the cooking oil and fry the dough with the baking paper and remove it when the dough is fixed on its form. Turn and fry each side until golden brown.
Glaze
- Mix all of the glaze ingredients and add color to them. Dip the cooled doughnut, then add sprinkle immediately. Let the glaze dry before serving.
Video
Notes
Nutrition
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Shobelyn Dayrit says
So good and chewy.
Sachi says
Ooh I love a good mochi donut and that ube purple glaze looks so good!
Shobelyn Dayrit says
It is so good!
Raymund | angsarap.net says
I love this type of dougnut, I first tried them in Mister Donut in Japan, been wanting to make them since then