Description
These Mochi Doughnuts combine the chewy texture of glutinous rice flour with a sweet and tender fried dough, offering a delightful twist on traditional doughnuts. Originating from Japanese-American cuisine, these treats are perfect for dessert or a special snack, boasting a crisp golden exterior and a soft, chewy interior. Topped with powdered sugar or glaze, they bring an irresistible flavor and texture contrast that’s sure to please any sweet tooth.
Ingredients
Scale
Dry Ingredients
- 1 cup glutinous rice flour (mochiko)
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For Frying and Topping
- Vegetable oil, for frying
- Powdered sugar or glaze for topping (optional)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the glutinous rice flour, all-purpose flour, granulated sugar, baking powder, and salt until well combined, ensuring an even distribution of leavening and seasoning.
- Combine Wet Ingredients: In a separate bowl, mix the milk, egg, melted unsalted butter, and vanilla extract thoroughly until the mixture is smooth and homogenous.
- Form Batter: Pour the wet ingredients into the bowl with the dry ingredients and stir gently with a spatula or spoon until a smooth batter forms without large lumps. Avoid overmixing to maintain a light texture.
- Heat Oil: In a deep skillet or fryer, heat vegetable oil to 350°F (175°C). Use a thermometer to maintain the correct frying temperature which is essential for proper cooking and texture.
- Shape Doughnuts: Using a piping bag or a spoon, carefully form the batter into doughnut shapes or small rings. Work quickly but carefully to keep the shapes intact.
- Fry Doughnuts: Gently place the shaped batter into the hot oil, frying 2 to 3 minutes per side until the doughnuts turn golden brown and are cooked through. Avoid overcrowding to maintain oil temperature.
- Drain and Cool: Remove doughnuts using a slotted spoon and place them on paper towels to drain excess oil. Let them cool slightly before adding toppings.
- Add Toppings: Dust the doughnuts with powdered sugar or drizzle with your choice of glaze while still slightly warm for best adhesion and flavor.
Notes
- For extra flavor, incorporate matcha powder or cocoa powder to the batter before frying.
- Mochi doughnuts are best enjoyed fresh as they can harden if stored for too long.
- Maintain consistent oil temperature for even cooking and to prevent greasy doughnuts.
