Mochi Donuts

Make mochi donuts at home with this recipe that shows you how, step by step. Called pon de ring in Japan, you'll love the crispy outside and chewy inside.

• Calories: 355 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 tablespoon baking powder
• 1 large egg
• 3 tablespoons unsalted butter, melted
• 2 tablespoons whole milk, or more as needed
• canola oil for frying
• 1 cup tapioca flour
• 0.5 teaspoon vanilla extract
• 0.25 teaspoon kosher salt
• 0.5 cup granulated sugar
• 1.25 cups powdered sugar
• 1.5 cups Mochiko (sweet white rice flour, such as Asian’s Best), plus more for d
• 0.66 cup whole milk
• 1 tablespoon ground freeze dried fruit such as strawberry, mango or dragon fruit

Recipe Instructions

Step 1

Combine rice flour, tapioca flour, sugar, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until combined, 1 minute. Add milk, butter, vanilla, and egg; beat on low speed until a smooth dough forms about 1 to 2 minutes (dough will be slightly sticky).

Step 2

Lightly dust rice flour onto a clean work surface and turn dough onto surface. Divide dough into quarters and working in batches, roll dough quarters into 18-inch-long ropes about 1-inch wide. Cut each rope into 1-inch pieces. Roll each piece into a ball, wetting hands as needed to help roll (about 72 each for 9 donuts).

Step 3

Cut 9 square pieces of parchment paper, 5x5-inches, and place in a single layer on a baking sheet. Arrange 8 dough balls onto each piece parchment in a ring about 3 1/2 inches in diameter, connecting them side by side and using water to seal together.

Step 4

Pour oil to a depth of 2 inches in a large Dutch oven; heat over medium-high to 350 degrees F (175 degrees C).

Step 5

Place 3 dough rings, along with parchment, in hot oil. Remove parchment with tongs once dough floats to top of oil. Cook until golden and puffed, turning once halfway through, 2 to 3 minutes. Transfer to a wire rack lined with paper towels; cool 10 minutes. Repeat with remaining dough rings.

Step 6

For the glaze whisk powdered sugar, 2 tablespoons milk, and vanilla together in a medium bowl. Mixture should be the consistency of heavy cream; add up to 1 tablespoon milk, 1 teaspoon at a time, as needed to adjust consistency. Dip tops of 4 or 5 doughnuts into the glaze; place on wire rack (with paper towel removed).

Step 7

Stir 2 teaspoons dried fruit powder into remaining glaze. Dip remaining doughnuts in the glaze; transfer to wire rack and sprinkle with remaining fruit powder.