Mochi Donut
This was honestly pretty easy to do. I'm not much of a baker but you don’t have to be an expert donut maker to make these yummy, crispy, chewy donuts. I think it’s weird that donuts can be spelled as doughnuts as well. The English language is just as consistent as my pon-de-ring shapes I made with this batter. The pictures will tell you that I did not measure each ball individually because I already knew that they were going to come out too good for people to care. This was part of my past mystery meal where I made a Thai, Indian and Japanese fusion dessert, so the glaze I created was a mango sticky rice flavor, which seeped in quite nicely. The biggest thing to remember about this Mochi Donut recipe is that you use glutinous rice flour, and not tapioca. Tapioca would create a bouncier texture but forming them would be a complete nightmare unless you had heavy machinery to do so. This is an at home recipe that would be fun to do with a significant other, your mom, your enemy, your neighbors dog, whoever really. Happy Valentines and Happy Lunar New Year from my chaotic thoughts.
Starter dough:
¼ cup of sticky rice flour
3 tablespoons of whole milk
The rest of the dough:
1 ¾ cup of sticky rice flour
½ cup of whole milk
2 ½ cup of unsalted butter, melted
¼ cup of granulated sugar
1 large egg
1 teaspoon of baking powder
Equipment Needed:
Kitchenaid Professional 600 Stand Mixer 6 quart, Empire Red
I was fortunate enough to have beautifully considerate friends who gifted me a Kitchenaid Mixer, and I can NOT emphasize enough how much this has made my life so much easier. You get what you pay for, and honestly it's an amazing, versatile product.
Directions:
Add ¼ cup of glutinous rice flour to a microwave safe bowl.
Add 3 tablespoons of milk to the bowl.
Mix together until full incorporated
Microwave for ten seconds and stir.
Microwave again for ten seconds then stir.
Microwave for 20 seconds then stir
The beginning should be paste like with a while color
The end should be a gummy consistency with a grey like color
Set aside and let cool. (You just cooked some of your glutinous rice flour to be incorporated into the rest of your dough)
In a stand in mixer, add 1 ¾ cup of sticky rice flour
Add 1 teaspoon of baking powder
Add ¼ cup of granulated sugar
Whisk together with a fork or a whisk until fully incorporated
Melt 2 ½ tablespoons of unsalted butter, (about 1 ½ sticks of butter)
Make sure you have your dough attachment on your Kitchen aid mixer
Set your mixer to a level 2 and nothing higher.
Add your starter dough with ½ cup of milk
Then add your melted butter
Then your whisked egg and allow for it to become a cohesive dough
The increase to medium until everything is completely blended
Take it out and take your glutinous rice flour and flour a sturdy surface
Knead until smooth (about 1 minute)
Roll dough into a log and use a knife or a dough cutter and cut them into even pieces.
Then roll into balls and stick with water onto pre cut parchment paper for the “pon de ring” shape
Let it rest for 5-10 minutes, 6/7 each ring, this recipe makes about 5 or 6 whole donuts.
Add oil to a frying pot to reach 1 ½ to 2 inches deep and set on medium high.
Once you sprinkle some water and it has big bubbles, it’s ready.
Turn the heat down to medium
Drop the donuts into the pot, fry for a few minutes on each side (i did about two minutes)
Allow to cool on rack
Tips:
Have pre cut parchment paper ready to go, and fry it with the paper, then take it out about 5 seconds once its dropped in there. (It helps hold the shape)
A cooling rack is important so it doesn’t sit in its own oil, and can be used to help glaze them afterward
Any donut glaze base is 1 teaspoon of whatever flavoring you’d like, 2 cups of confectioner sugar, and 1/4 cup of milk, then blend.
Make sure your donuts are cool before glazing, if you want a better color, wait until the first glaze is cool, then go for it again. (I added some cut mangos on top)
Letting it rest and adding water to your rings are important, I didn’t initially and they fell apart while frying. See my donut ball sack fiasco below.
My first batch was a definite fail
I basically castrated my donut and those are its balls.
A Mango Sticky Rice Glaze with Coconut Icing and Homemade Chai Whipped Cream
