Mochi 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 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 30 g Sugar (2 tbs 1 tsp)
- 100 g Milk (1/3 cup 1 tbsp), room temeperature
- 25 g Vegetable oil (1 tbsp 2 1/2 tsp)
- 20 g Plain flour (2 tbs 1 2/3 tsp)
- 90 g Tapioca starch (3/4 cup)
- 1 Egg (add slowly, all of it may not be used)
- 100 g White chocolate
- 50 g Fresh Strawberries
- Crushed digestive biscuits (optional)
- 100 g White chocolate
- 2 g Matcha powder
- 40 g Thickened cream
- Crushed digestive biscuits (optional)
Instructions
- 1
Line a large baking tray with parchment paper and draw 8x 5 cm circles in pencil on the underside of the baking paper
- 2
In a medium sized saucepan heat the milk, sugar and oil until steaming
- 3
Add the flour and mix until smooth
- 4
Remove from heat and add the tapioca starch, mix until completely combined and a smooth ball
- 5
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)
- 6
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)
- 7
Cut the baking paper so that each piped donut is on its own piece of paper
- 8
Heat a heavy bottomed pot of vegetable oil, or a deep fryer to 160C (see FAQ if you don’t have a thermometer)
- 9
Drop 2-3 donuts in at a time, removing the baking paper with tongs after 30 seconds
- 10
Fry the donuts for 1-2 minutes on each side, or until a deep golden brown
- 11
Remove and drain on a wire rack or paper towel
- 12
Repeat with all donuts, then cool completely
- 13
Melt the chocolate in the microwave or over a bain-marie
- 14
Add the strawberries and blend with a blender until smooth
- 15
Transfer to a smaller bowl and dip the donuts into the glaze
- 16
Lift up and tap slightly on a flat surface to spread the glaze evenly
- 17
Sprinkle with toppings if desired (I used crushed digestive biscuits, but you can use any kind of topping like sprinkles and choc chips )
- 18
Set aside to allow glaze to set
- 19
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!
- 20
Melt the chocolate and white chocolate together in the microwave or over a bain-marie
- 21
Add the matcha powder and mix until well combined
- 22
Transfer to a smaller bowl and dip the donuts into the glaze
- 23
Lift up and tap slightly on a flat surface to spread the glaze evenly
- 24
Sprinkle with toppings if desired
- 25
Set aside to allow glaze to set