Description
Unlock the secret to perfectly chewy, deliciously crispy mochi doughnuts at home. This simple recipe guides you to create irresistible treats that rival your favorite bakery.
Ingredients
- 1 ½ cups (180g) Glutinous Rice Flour (Mochiko)
- ½ cup (60g) Tapioca Starch
- ¼ cup (50g) Granulated Sugar
- 1 teaspoon Baking Powder
- ½ cup (120g) Silken or Soft Tofu, mashed smooth
- ⅔ cup (160ml) Milk (dairy or non-dairy)
- Neutral Oil for frying (e.g., vegetable, canola, or grapeseed)
- For Glaze (Optional):
- 1 cup (120g) Powdered Sugar
- 2–3 tablespoons Milk (or water, lemon juice, matcha powder, cocoa powder)
Instructions
- Prepare the Dry Ingredients: In a large bowl, whisk together the glutinous rice flour, tapioca starch, granulated sugar, and baking powder.
- Add Wet Ingredients: In a separate bowl, thoroughly mash the silken tofu until completely smooth. Add the mashed tofu and milk to the dry ingredients. Mix with a spatula or your hands until a soft, slightly sticky dough forms.
- Shape the Doughnuts: Lightly dust your work surface with a little extra glutinous rice flour. Take about 1.5 tablespoons of dough, roll it into a 3-4 inch rope, and connect the ends to form a ring. Alternatively, form 6-8 small balls and arrange them in a circle, gently pressing together. Repeat with remaining dough.
- Heat the Oil: Heat 2-3 inches of neutral oil in a heavy-bottomed pot to 325-340°F (160-170°C). Use a thermometer for accuracy.
- Fry the Doughnuts: Carefully lower 2-3 doughnuts into the hot oil at a time. Fry for 2-3 minutes per side, or until golden brown and puffed. They should float.
- Drain and Glaze: Remove fried doughnuts with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil. While still warm, dip or drizzle with your desired glaze. Serve immediately.
- Prep Time: 20 mins
- Cook Time: 15 mins