Fluffy, chewy and pretty mochi donuts with a delicious taste of ube, matcha or chocolate glaze in every bite! They are so addicting and perfect sweet treats for your loved ones!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dessert, Snack
Cuisine: Japanese
Calories: 6156kcal
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Ingredients
Mochi donut batter:
1cupall-purpose flour
1tablespooncornstarch
¾cupsglutinous rice flour
1teaspoonbaking powder
½cupgranulated sugar
½cupsilken tofu
1egg
3tablespoonswhole milk
2cupsvegetable oil
Ube Glaze:
¼cuppowdered sugarsifted
½tablespoonmilk
½teaspoonube extract
Matcha Glaze:
½cupwhite chocolate
⅓cupheavy cream
1tablespoonmatcha powder
Chocolate Glaze:
¼cuppowdered sugarsifted
1tablespooncocoa powder
½tablespoonmilk
Instructions
Mochi donut batter:
In a large bowl, sift together all-purpose flour, cornstarch, glutinous rice flour, baking powder, and sugar.
In a separate bowl, press the silken tofu through a fine-mesh sieve.
Whisk the egg and milk into the tofu mixture.
Using a spatula, combine the tofu mixture with the flour mixture to form into a rough dough. Knead the dough for 2 minutes until it becomes smooth.
Using a kitchen scale, weigh-in 7 grams of dough and place it on a silicone mat. Once the dough has been weighed into smaller pieces, form the dough into smaller balls.
Place eight balls in a (5x5 inch) square parchment paper and shape into a donut. Repeat the process until all balls are placed on square parchment paper.
Frying the donuts:
Heat the oil into a cast iron pan or a heavy-bottomed pot.
Fry the mochi donuts with parchment paper for 30 seconds to 1 minute at 335 degrees Fahrenheit or until it’s light brown. Turn the mocha donuts and slowly remove the parchment paper and continue frying for another 30 seconds to 1 minute.
Using a tong, carefully transfer the donuts to a plate lined with paper towels and repeat the frying process to the remaining donuts.
Dip each fried mochi donuts on your favorite glaze and let it set on a cooling rack before serving.
Ube Glaze:
Sift powdered sugar in a medium size bowl, then mix in ube extract, then gradually add milk to make a smooth glaze.
Matcha Glaze:
In a small saucepan over medium low heat, heat the heavy cream. Add the white chocolate and melt until smooth, then whisk in matcha powder well, and dip a few donuts in the matcha glaze.
Chocolate Glaze:
Sift powdered sugar and cocoa powder in a medium size bowl, then slowly stir in milk a little at a time to make a smooth glaze.