Asian American•indulgent
Pumpkin Mochi Donut Holes (Mochisadas)
This is the easiest way to make mochi donuts. The pumpkin flavor is perfect for fall and holidays.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3/4 cup mochiko (4 oz or 114g)
- 1/4 cup sugar (50g)
- 1/2 tsp baking powder
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 egg
- 1/2 cup pumpkin puree
- 1 tbsp melted unsalted butter
- Extra cinnamon and sugar for dusting
- Oil, for deep frying
Instructions
- 1
Pour oil into your pot, skillet, or deep fryer to heat up to 340 degrees F while you mix your donut batter.
- 2
In a mixing bowl, whisk dry ingredients (mochiko, sugar, baking powder, salt, spice), then add wet ingredients (egg, pumpkin puree, melted butter) and mix well.
- 3
Use a cookie scoop to drop donut balls into hot oil (340 degrees F) and cook for 5 mins.
- 4
Remove donuts to a wire rack and when cool enough to touch, dunk in a bowl with extra cinnamon and sugar to coat.
- 5
Mochi donuts taste best the day they are made.