Ingredients
- Spinneysfood Salted Butter 2 tbsp
- Glutinous rice flour 250g
- Spinneysfood Fresh Full-Fat Milk 180ml + 3-4 tbsp
- Spinneysfood Extra Fine Caster Sugar 50g
- Spinneysfood Baking Powder 1 tsp
- Spinneysfood Organic Free-Range Egg 1, large
- Spinneysfood Pure Sunflower Oil For frying
- Spinneysfood Super Fine Icing Sugar 500g
- Vanilla extract ½ tsp
- Yellow, pink, and green food colouring To colour
- Spinneysfood Edible Flowers To serve
- Lemon 1
- Crushed freeze-dried raspberries To serve
- Slivered pistachios To serve
Nutrition (Per serving)
- 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."
Mochi donuts
Japanese 15 Mins Prep · 10 Mins Cook
- Cut 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.