MOCHI DONUTS

” YOUR SKINNY JEANS
WILL SELF DESTRUCT IN 30 MIN.

THIS MESSAGE WON’T.

THIS, may come as a surprise to hear.  Or not… judging from how you rationalize things.  Well, let’s just say based on the look of things on this blog, this will come either as a gasping surprise, or, as the most obvious conclusion to any.  But what I’m trying to tell you, and this is a true story, is that every night before I go to sleep, the ever-last thought that I’m either saying or thinking before drifting into oblivion is alway this…

#$#$^@#!! I swear I’m gonna go on a fucking diet.

It’s true.  You see the thing is, I’m a side-sleeper.  And side-sleepers feel things.  Things that, with all due respect, back-sleepers wouldn’t necessarily feel so bluntly and graphically and that is, the horror upon realizing that my gut can move freely in 180 degree angle, and rest soundly on the mattress like a soft pouch of cottage cheese.  Did you know this about my gut?  Why am I always the last to know…

I’m telling you this because I want you to know that I am not beyond reasons.  I’m aware of the normal shape of things for a humanoid, and I have acknowledgement of the ancient nutritional pyramid built by aliens to assist mankind, I swear.  There was a lemon-olive-oil-pasta-thingy that was supposed to be here today to demonstrate that I’m well-balanced and eat vegetables.  I don’t know what happened to that.. maybe because, purely guessing, that it didn’t taste as good as this donut.

Right, this is a baaad donut.  A very gooood, bad donut.  I had a sun-dress that just arrived in mail and I got very angry at it, if you know what I mean.  And you would believe me when I say that I would not surrender my prospect into a spaghetti-strap sun-dress this summer, just over any donut, wouldn’t you?

No, no I won’t, because this is not just any donut.

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What is mochi?  And why does it have to be a donut?

If you don’t know the answer to that, you still have a chance to walk away cleanly…  Just walk away…

For the rest of you brave sinners, mochi is an Asian sweets made with sticky rice/sweet rice flour.  It comes in many forms and sizes but whatever they are, there’s only one true reason why we love it the way we love it.  We are after its distinctive, soft and chewy texture that is unlike what any other flours can ever achieve (tapioca flour, in this donut, produces a similar texture but not the same).  I have made it quite obvious in the past that when it comes to mochi, I could be quite unreasonable…  But I admit, this is a new low.  What makes this mochi donut so dangerous is how fast, easy and effortlessly addictive it can be.  This is not a yeast donut (that takes a long time but has a good chew).  This is not a cake donut either (that takes less time but has no chew).  This is not even those fake “mochi donuts” that are simply soft mochi being formed and cooked or baked in a donut-mold.  I don’t think I need to explain the difference between a non-fried mochi, and a deep-fried mochi, do I?

This donut does not require any proofing, resting, or any knowledge you’ll have to go to Dunkin’ Donuts College for.  This is a sticky rice flour-dough that you can make in under 15 min, which will fry into golden-browned and gorgeously puffed real donut, that has soft and chewy interior with slightly crispy exterior.  It has the structure and interior holes almost like a good yeast donut, but better.  More perfect.  And when a donut is this good, it requires nothing but a simple, basic glaze

There is literally nothing, no more words I can put into describing how much I love this donut, as well as my apology to you.  I’m sorry.  Your skinny jeans will self-destruct in 30 min, but unfortunately, this message won’t.

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Makes: 10 ~ 12 donuts

If you have never worked with sticky rice flour (or sweet rice flour), it helps to keep in mind that it’s actually gluten-free, which means that the flour in its uncooked-form will not “bind” with water.  Purely mixing sticky rice flour with cold water will only produce a “chalky” and “crumbly” dough that can be hard to work with.  That’s why a starter-dough – which is basically a portion of the dough that is pre-cooked – is needed in order to form a cohesive, “stretchable” dough.  It sounds complicated but is in fact, ridiculously straight-forward.  Simply nuke it in the microwave for about 1 min, and there’s your starter-dough.

I would also suggest keeping the frying-oil at about 330ºF/165ºC, and maximum 350ºF/175ºC.  Oil that’s too hot will burn the exterior of the donuts before they have a chance to puff up and cook properly.  If you’re using a cast-iron pot, you may even need to turn off the heat at some point.  Test the oil with the donut-holes when in doubts.

Update 2014/08/13:  For people who have trouble with the starter-dough being too stiff and lumpy, and not blending into the final dough properly, I would suggest increasing the milk in starter dough to 3 tbsp, then microwaving it at a 20 seconds interval (instead of 1 min all the way).  Stir to evenly mix the dough at every interval and stop microwaving JUST when the dough comes together into an opaque dough (to prevent over-cooking).  Then take 1 tbsp away from 1/2 cup of milk for the final dough.  Mix the dough together and add the extra 1 tbsp of milk if the dough’s too dry (the dough should be very sticky).


Ingredients:

  • Starter-dough:
  • 1 3/4 cup (225 grams) of sticky rice flour
  • 1/2 cup (120 grams) of whole milk
  • 2 1/2 tbsp (35 grams) of unsalted butter, melted
  • 1/4 cup (50 grams) of granulated sugar
  • 1 large egg
  • 1 tsp of baking powder
  • Simple glaze:
    • 2 1/2 tbsp (35 grams) of unsalted butter, melted
    • 1 cup (145 grams) of powdered sugar
    • 1/2 tsp of vanilla extract
    • 2 ~ 3 tbsp of hot water

To make the starter-dough:  Mix 1/4 cup of sticky rice flour and 2 tbsp of whole milk together in a microwave-proof bowl.  Microwave on high for 50 ~ 60 seconds until the dough is cooked through, which will look opaque and feel very “bouncy”.  Set aside to cool for 5 min.

To form and fry the donuts:  Meanwhile, add 1 3/4 cup of sticky rice flour, 1/2 cup of milk, melted butter, granulated sugar, egg and baking powder in a stand-mixer bowl with dough-hook (you can also do this by hand but keep in mind that the dough will be sticky and hence a bit messy).  Add the cooled starter-dough and knead the mixture on low until everything comes roughly together, then increase the speed to medium and knead until the starter dough has completely blended into the mixture.  The dough will be wet and sticky, but you should be able to lightly touch it without it glued to your finger.

Scrape the dough onto a surface that’s dusted more sticky rice flour.  Sprinkle just enough sticky rice flour onto the dough to prevent sticking, then roll it into 1/2″ (1.3 cm) thick.  With a well-floured cutter, cut as many donuts out as you can (I just use 1 large and 1 small biscuit-cutter to do this), then gather the scraps and press/knead it back into a smooth dough (without adding too much more flour), and cut as  many donuts out as you can again.  You should be able to get 10 ~ 12 donuts.

Add enough canola oil to a frying-pot to reach 1 1/2″ deep (the bigger the pot, the more oil you’ll need), and set on medium-high heat to bring the oil to 330ºF/165ºC, then turn the heat down to medium-low.  If you don’t have a thermometer, just insert a wooden chopstick into the oil, and if small bubbles form around the chopstick quickly, the oil is ready).  Without crowding the pot, carefully drop a few donuts into the oil, which will sink to the bottom for the first 30 seconds then float back up.  Fry for a few minutes on each side until the donuts are puffed up and golden browned.  Transfer to a cooling rack to drain.

Mix 2 1/2 tbsp of melted unsalted butter with powdered sugar and vanilla extract, then add 2 ~ 3 tbsp of hot water to bring it to a desired glaze-consistency.  Dip one side of the donuts into the glaze and serve within a fews hours they’re made.

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104 Comments

  • You can roll the holes into balls, then slightly wet them and form them into a ring shape, allowing them to touch. Rest for about 5-10 minutes and they should stick together. Fry as normal. // Pro-tip: cut out individual squares of parchment to form and rest the rings on. Then you can just pick up the corners of the parchment and drop the doughnut along with the parchment square into the fry oil. Gently lift off the parchment after about 30 seconds with tongs.

  • I absolutely love homemade donuts and will try this recipe. I can imagine how incredibly scrumptious a Mochi donut must be, just by the pictures!

  • Thanks Mandy for the exquisite instructions. I think I can actually make these. Love the comments. ha ha ha ;-)

  • I second Cynthia and Frances.

    Also I love pon-de-rings from Mr. Donut! I don’t think I ever really loved or appreciated any kind of donuts at all until I first tried one, and now I would still turn down many many regular donuts for one mochi-mochi one… they are my WEAKNESS.

    Thank you for ruining my day and/or making my weekend with these photos.

  • PFFFTTP well I was losing a little weight this month. Until now! I JUST WANNA DIE HAPPY MANDY. With donuts. So many mochi donuts :)

  • mindy to mandy, mindy to mandy: your one big problem, as a writer, is that you are TOO DAMNED FUNNY!! Can’t you have ANY sympathy for My Love, who is TRYing to read (not easy) his Murakami book ,while I keep saying, “Wait, Wait! I’m sorry but you have to hear this part…”

  • p.s. there is a new gun in town (Boston) called Paris Baguette. They do alot of interesting rice flour/wheat flour (combo and solo) items, including a pancake with filling. One of the things they do with coffee, which never would have occurred to me (because i am a fan of coffee fillings and glazes, as in their coffee cronuts filled with coffee pastry cream and drizzled w/ coffee glaze)is to add (instant powdered?) coffee to their doughs, as in Coffee Danish. THAT’s what i’d do with your mochi donuts!

    kisses to the pups,
    mindy

  • Okay. I need this NOW.
    You know, seeing the Devil’s Ice cream post right next to this makes me wonder: how crazy would it be to serve them together as a dessert? I don’t know, but I would totally do it.

    Grocery shopping tomorrow evening.

    xx.

  • I’m going to have to make this soon!
    I don’t have a microwave though… I’m thinking i should steam o(vs bake) the starter, yes? About how long?

  • Ok I don’t know exactly which day you changed your header but I just saw it now and cracked up, it suits your blog fantastically! I think we should all enjoy strappy summer dresses AND donuts (and mochi donuts too)!

  • Oh no you didn’t…genius simple recipe!

    I’ve only recently discovered your blog and so far I’ve loved every single post. Great contents with even better pictures. I have always wondered though: did you take the pictures while you were cooking/baking or did you have someone photograph for you?

    In any case, keep up the good work!

    • TINA: Thank you! I take the pictures during cooking, 99% by myself, and 1% of the time my husband would help if I really need my hands to hold something :) But I do wish that there are ppl taking photographs for me though… haha

  • OMG. These look amazing. Mochi is one of my favorite foods and being gluten-free one of the things I’ve missed most is donuts. I will need to make these. Soon.

  • The puddle of drool on my desk is the reason why I should not look up dinner recipes (and promptly get sidetracked) while at work. I can’t wait to make these with my friends at school! And the donuts are gluten-free?! One of us has celiac, and we feel bad for always having to tell him, “Sorry, you can’t eat this dessert this time…”

    My mind’s racing ahead to the next times I’m going to make these, so do you have any ideas for flavoring or topping them?

  • Your story about being a side – sleeper and discovering an extra ‘pooch’ in the bed (so to speak) – had me rolling! I too have experienced the same realization (must be the hazards of being a food blogger). Amyway, I love mochi and mochi doughnuts sound incredible – pure genius! I’ll definitely have to make these! And then curse your brilliance later when I go to bed :)

  • I have just seriously stumbled across this page and I am in Heaven…..
    You have woken my inner inspiration which has been sleeping for some time.
    I am very excited.
    Thank you

  • This was an epic fail. First, I don’t have a microwave so I steamed the starter for 5 minutes as was noted in the comments. The starter was very gummy and did not incorporate into the rest of the ingredients. I tried to fry the batter anyway after incorporating more flour and the result was a gummy, chewy mess. Terrible, terrible recipe – no where near the fluffy perfectness depicted in the photo.

    • Lorain, I’m really sorry to hear that it didn’t work out for you :( I’m not sure what went wrong there. It sounds like your starter dough is too dry and therefore doesn’t incorporate into the dough. Your donut didn’t sound right, but again, the mochi texture isn’t supposed to be fluffy, but more soft and chewy.

  • These were sensational! I just made these right now and I am in cloud 9! My boyfriend was impressed by the soft and chewiness and are so better than yeast-raised donuts and I love yeast raised donuts; I just can’t tolerate them anymore. I’m so glad that I’ve found a solution to my donut cravings! I will keep making them. I also made them with coconut milk instead of whole milk because I’m allergic to dairy aside from wheat and to avoid sugar I replaced it with erythritol (2tbs) and brown rice syrup (1tbs) and they came out perfect! I also added more coconut milk to the starter (5tbs total).Thank you for sharing this recipe and all the eye candy pictures of the step-by-step process.

  • I made these they look yummy. But the tough chewiness turns me off. Did I do something wrong? May by I’m used to regular dough.

    • Raven, these donuts should be on a chewy side, but not tough. Perhaps your dough turned out on the dry side? Maybe adding 1 or 2 tbsp more milk will help. And these donuts definitely don’t do well on the second day, so try to finish then fresh on the first day. Hope this helps.

  • I tasted these mochi donuts the first time in Dunkin’ Donuts back in my country, and I’ve been trying to find a recipe for it since. Thank God I found your site!!! I’ve made them today, and glazed them with a honey lemon glaze. My housemates absolutely loved them! And I loved them too. Only thing is I was having some problems with my stove so I ended up burned some and had to throw them in the trash, so I didn’t have a lot of donuts though :( but still, they taste divine and I’m sure with a bit of practice I’ll nail them soon.

    I don’t know if it’s just me but I found that these donuts taste better cooled down. I tried one when they were fresh out of the pan and they had a very chewy uncooked-like consistency. But after I let them cool down and glaze they’re awesome :D

    • Thanh, glad you enjoyed them! I believe the fresh donuts may be just slightly under-cooked, then as they sit, the residual heat finished the job. If you find that they burn too quickly before the inside cooks, try making the dough thinner and see if that helps :)

  • I followed your recipe to the T. And they came out absolutely fabulous. They were gone very quickly. Thank you so much for this awesome recipe. I’m already getting asked to make them again. Cheers!

  • I’m in love with the simplicity and deliciousness of this recipe. I saw the picture on foodgawker and just had to click on it. My parents and I love the chewy texture inside and little crispy crust outside. It’s not overly sweet like Dunkin’ Donuts glazed which is great.

  • hi there

    is there a way to prepare the dough without using the microwave? we don’t own a microwave but I am dying to try these!!!!

  • Followed all your instructions, and everything worked out perfectly! I ate the doughnuts while they were still warm, and they were fabulous. Thank you!

  • WOW! I’ve been wanting to make mochi pancakes but could not find kiri mochi. I had NO idea kiri mochi could be made.

    I LOVE everything mochi.

    I will definitely try the donuts and now plan to make pancakes. THANK YOU, thank you, thank you!

  • It is very nice ….I wonder how does it taste when eat the next day. But OMG love it !! Thanks for recipe

  • I just tried making this recipe twice in a row and the starter dough did not blend in with the final dough. I microwaved the first batch of starter dough for 50 seconds and it come out to stiff. The 2nd starter dough I only microwaved at 30 seconds and I thought it was ok but when I tried to blend it with the final dough it did not blend. Can you help me? I really want to make this donut. Thanks!

    • Maureen, when you said it didn’t blend, you meant the starter dough is too tough? I would try microwave it at 10 seconds interval, mixing it in between until it comes together into a soft dough (or a thick paste)(Or you can even try doing this in a small pot over low heat), then blend it with the rest. Are you using hand or mixer? It does take a while to mix the two doughs together.

  • I will try to microwave it in 10 second intervals. I was using an electric mixer. I’ll give it another go this weekend. Crossing my fingers it works out. Thanks you!

  • I’m wondering if tangzhong (scalded flour) would work here. In Japanese bread making, a roux is used to incorporate liquid into dough. Tangzhong is created by heating a small amount of liquid and flour in a saucepan on the stove. The mixture is continually whisked until it thickens and reaches 149 degrees F (65 celsius); its then poured into a bowl to cool. The tangzhong is added to the base dough with the yeast mixture. The ratio for the tangzhong is 1:5 (example, 25g flour, 125g water).

    The Scandinavians use this method as well.

  • Bless you for a yummy gluten free donut and explaining the “starter” dough!!! No chemicals in your recipe like xantan gum… this is JUST what I have been looking for (and craving!)

  • Hey, I made these today for National Donut Day cuz the peer pressure was intense! Haha. I remembered pinning this because they a) look delicious like the glazed donuts I used to love when i could eat gluten and b) simple ingredients and no yeast!

    I made my own sweet rice flour because I had sweet rice in my cupboard and figured my food processor would grind it down. Wrong! Haha. It stayed pretty gritty. I sifted and processed a bunch till I finally had enough. Mine came out a little course, but the dough tasted so yummy like Thai sweet sticky rice! They turned out awesome. My glaze kind of soaked into the donuts…I wish I could get that flaky cracked glaze! But thank you for appeasing my craving!

  • As most of the others commenters have already said… OMG!! As a SERIOUS mochi addict & also gluten-intolerant (therefore donut deprived), I’ve been pining for something like this recipe for years. Thank you for spreading the good word! Loved the blog preamble too, totally hilarious (and alas, sadly relatable… these wee decadences are NOT going to help with taming the sundress problem but hey I don’t care, it’ll so be worth it!)

  • Sonofabitch!!!! I should have heeded your warning…but I was intrigued by the thought of rice flour donuts. I shan’t stop dreaming of these until they are in my belly, and I am not much of a sweets or donut person. The tides may be a’changing;).

  • I’m thinking your starter is similiar to a Japanese Water Roux (Tangzhon Roux) which actually can be made with just about any liquid. I’ve also made it with gluten free flour blends.

  • These are the best tasting gluten free donuts! This sticky dough made very nice and crispy crust and chewy donuts. Overworking dough while forming donuts didn’t change the texture and so they easily shaped and re shaped. Thank you for the wonderful and easy recipe.

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