Mochi Donuts

These homemade mochi donuts are crispy on the exterior with a light, fluffy interior, which maintains that mochi chew. They are not too sweet, which is how we like our donuts.


Recipes · Bread · Pastries · Doughnuts


Active Time: 1 hrs
Fry Time: 10 mins
Total Time: 1 hrs 20 mins
Cool Time: 10 mins
Servings: 9
Yield: 9 donuts

Ingredients

Ingredients List

  • 1 ½ cups Mochiko (sweet white rice flour, such as Asian’s Best), plus more for dusting

  • 1 cup tapioca flour

  • ½ cup granulated sugar

  • 1 tablespoon baking powder

  • ¼ teaspoon kosher salt

  • ⅔ cup whole milk

  • 3 tablespoons unsalted butter, melted

  • 1 teaspoon vanilla extract

  • 1 large egg

  • canola oil for frying


Directions

  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).

Cook's Note:

You can use any flavor-neutral vegetable oil for frying.


Nutrition Facts (per serving)

Nutrition Facts
355 Calories
11g Fat
62g Carbs
5g Protein


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