Mochi donuts are a fusion of Japanese mochi and American-style donuts with a chewy, bouncy consistency popular in East Asian sweets. Originating in Hawaii and influenced by pon de ring donuts in Japan, these treats have gained fame for their light, crisp exterior and stretchy interior. Their versatility allows for a variety of colourful glazes, often inspired by matcha, black sesame, or yuzu
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Serves | 8 |
| Cuisine | Japanese |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 414 |
| Fat | 4g |
| Saturates | 2g |
| Protein | 3g |
| Carbs | 96g |
| Sugars | 62g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFCut out eight 10cm x 10cm squares from baking paper. Melt the butter.
To make the donuts, place 60g of the glutinous rice flour and 4 tablespoons of the 180ml milk in a microwave-safe bowl. Microwave for 30-40 seconds until a sticky dough forms. Let it cool to room temperature. In a mixing bowl, whisk together the remaining glutinous rice flour, sugar and baking powder. In a separate bowl, whisk the egg, melted butter and the remaining milk. Combine both mixtures with the sticky dough and knead until smooth. Lightly dust your hands with some flour and divide the dough into 8 equal portions. Then, divide each portion into 8 smaller pieces and roll them into balls. Arrange 8 balls in a ring on the baking paper squares, gently pressing them together.
Heat the oil in a large pot or skillet to 180°C. Once hot, carefully slide the donuts into the oil, keeping the paper to maintain shape. Transfer to a plate lined with kitchen paper towels and remove the baking paper. Repeat until all the donuts are cooked.
Once cooled, make the glaze by mixing the powdered sugar, vanilla extract and 3-4 tbsp milk in a bowl. Divide the glaze equally between three bowls and tint each with yellow, pink and green food colouring. Dip a third of the donuts into each colour, ensuring both sides are evenly coated. Allow the glaze to set. Decorate the yellow-glazed donuts with edible flowers and lemon zest, the pink ones with crushed freeze-dried raspberries and sprinkle slivered pistachios over the green ones.
Serve immediately.
