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Mochi Doughnuts
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5 from 3 votes

Mochi Doughnuts

Made of tapioca and all-purpose flour, these Mochi Doughnuts have a dense crust and chewy center.
Prep Time20 minutes
Cook Time25 minutes
Course: Dessert
Cuisine: Japanese
Keyword: Mochi Donuts, Mochi Doughnuts
Servings: 4 people
Calories: 305kcal
Author: Shobee

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

Make sure that the dough is touching each other. This makes the dough keep its form while frying.

Nutrition

Calories: 305kcal | Carbohydrates: 51g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 84mg | Potassium: 44mg | Fiber: 1g | Sugar: 28g | Vitamin A: 43IU | Calcium: 31mg | Iron: 1mg