The newest snack to hit the scene is the mochi donut. To realize it, you only need to see the stories on social networks such as Instagram or Facebook, where thousands of people post their favorite photos or videos next to this popular and trending dessert.
In this post, we’ll show you how to do it in addition to explaining how this amazing donut came to be so well-known.
Since the method and materials are different from those used to make traditional donuts, many people are afraid to learn that they can make these delicious donuts at home. However, in this article, we’ll demonstrate how simple it is to do it yourself. Are you prepared?
The History of Mochi Donuts
The rich and diverse Hawaiian food is primarily to blame for the donut’s success. Due to migration to Hawaii from several continents, the island has a diverse range of influences on its food.
In the 1990s, Mochi donuts left the island to conquer the globe and gradually started to carve out a place in the American market, which is a fan of doughnuts and the world’s top manufacturer of them.
It was referred to as Poi Mochi and is a type of fried doughnut made from mashed taro and sweet (short-grain) rice flour, or Mochiko, as it is known in Japan.
And, indeed, both the ingredients and the methods of preparation used in Hawaiian cuisine have a strong Asian influence.
But the real global success began to take shape some 13 years later when in 2003, the donut chain Mister Donut put the Pon de Ring on sale.
This type of doughnut differs from the original Hawaiian variety in that it is made from tapioca flour and is prepared by rolling eight little balls into a chain-like shape. These tapioca flour donuts were inspired by cheese balls, a savory snack from Brazil that is made with the same tapioca flour and is very popular among all Brazilians.
Unlike the Mochi donut, the Pon de Ring is made with tapioca flour which gives the dough a lighter and fluffier texture, while the sweet rice flour makes the dough more consistent and very pleasant to chew on.
Mochi donuts are no longer just a Hawaiian specialty; today, the entire world enjoys them, and you can find them in the top bakeries and donut shops throughout North America, Europe, and Asia.
Some people may even experiment and change the recipe by combining the two types of flour, rice, and tapioca, to achieve the ideal consistency that varies from being soft and light and having a chewy texture, but is still incredibly enjoyable to chew.
Difference Between Conventional Donuts and Mochi Donuts
The dough’s texture, which is both elastic and chewy at the same time, is one of its primary qualities in addition to the flour of Mochi Donuts.
It’s important to point out that certain recipes favor using silken tofu to give the dessert a chewier texture.
The ability to use the same dough and method in an oven and a fryer is another significant departure from conventional recipes.
The temperature of the oil must be precisely controlled for this dessert, though, for reasons that we will go into further detail when we have finished creating it.
In addition, it is gluten-free, making it the perfect dessert for those who are celiac or have a gluten sensitivity.
Things to Take Into Account when Preparing a Mochi Donut
If you’ve tasted a Mochi donut, you should be aware that the dough has a mildly sweet flavor.
This isn’t because the recipe calls for sugar; rather, it’s because the sweet rice flour, as its name suggests, is a little bit sweet and will give the donuts their distinctive flavor.
Beyond flavor, this donut stands out for its chewy outside and extremely crispy interior. The glaze, which is primarily a mixture of powdered sugar, milk, and any other flavorings like cocoa powder or any liquefied fruit, adds the remaining flavor and completes the dessert.
These pastries are also distinguished by having excellent design because the donut’s shape invites you to.
Frying Mochi Donuts
You should be aware that mochi donuts can be prepared in two different ways: fried and baked, before beginning the process.
Each has unique characteristics, but we’ll start with the traditional approach because it’s both the most common and the trickiest to execute.
The quickest way to create donuts is to fry them, although this method is not as nutritious, and how much oil the doughnuts absorb will depend on how effectively you perform the process.
The oil needs to be heated between 165°C and 178°C. The dough will cook rapidly and get crispy if the oil is too hot, but it will lose the distinctive texture you are trying to create while producing Mochi doughnuts.
On the other hand, if the temperature is too low, the cooking process will take longer and the donuts will absorb too much oil, resulting in an oily doughnut that is unhealthy and also challenging to chew.
If you have decided to fry the donuts, we advise using a kitchen thermometer to ensure the precise temperature and prevent issues of this nature.
Baking Mochi Donuts
This approach is considerably healthier and simpler to prepare, but it also necessitates that you pay attention to every step to ensure that your donuts turn out perfectly.
This method might take a little bit longer if we include the overall baking time, but you eliminate the danger of burning your donuts or having them turn out excessively greasy and difficult to chew.
The donuts should be cooked for about 15 minutes, or until the outsides have a lovely golden hue, in an oven that has been prepared to 180°C.
You must make sure they are fully cooked because if you take them out too soon, the dough may deflate and they may not turn out round.
Calculating the size of the dough balls so that when they grow they form a beautiful ring and can be linked together is another difficulty with this process.
This will come to you with practice. We encourage you to conduct a few tests before baking the entire batch of donuts so that you are certain of the size that the donut masses should have and the recommended distance for them to cook and come together.
Placing parchment paper at the bottom of the pan with a circular template you’ve created yourself on it can help you maintain a consistent shape and make for beautiful donuts.
The Secret to Glazing
The glaze is unquestionably the portion of this procedure that is most colorful and enjoyable, but it is also crucial because these donuts are known for their wonderful designs and decorations.
You may now let your imagination run wild and give your donuts a distinctive, individualized look.
Basic materials like fresh milk and powdered sugar make up the sugar glaze. However, many people employ organic dyes to give doughnuts vibrant colors.
You can also add natural ingredients like cocoa powder, matcha powder, or fruit pulp to the mixture to provide flavor as well as scent.
It’s important to keep in mind that the frosting must not be too thick or it may develop unappealing lumps. When you wish to decorate your donuts, they will flow down the sides, so they shouldn’t be too liquid too.
When the mixture can be lifted into the air while remaining thick and still falling in strips, it has reached its ideal point.
Be patient when creating these donuts because there are various processes you must remember to follow and the first time can be fairly difficult. Relax and remember that your first batch of Mochi donuts won’t look like the ones in magazines.
Have fun while working on them and don’t pass judgment. Consider the first attempt as a practice run to succeed on the second.
One final piece of advice for applying the glaze is to wait until the doughnut batter has cooled, if you do so too soon, the heat from the batter will cause the glaze to melt and drip down the edges, creating an untidy mess.
Mochi Donut Recipe (With Tofu)
(to make about 8 mochi donuts)
- 500 grams of firm tofu
- 200 grams of sweet glutinous rice flour or “mochiko”.
- 200 grams of all-purpose flour
- 100 grams of refined sugar
- 1 egg
- 2 tablespoons of potato starch (you can find it in the markets!)
- 4 tsp baking powder
- a pinch of salt
For the Chocolate Glaze (White Chocolate and Matcha):
- White chocolate + matcha powder
- Semi-sweet milk chocolate + sprinkles
Regular Donut Glaze:
- 2 cups of powdered sugar
- ½ tsp vanilla (preferably transparent)
- 3-4 tbsp whole milk
- Gel coloring of your choice (optional)
- Step 1: Place the tofu in a medium bowl and mash it up with a fork. We crush it thoroughly before adding the Mochiko flour.
- Step 2: In a large bowl we start by mixing the ingredients with our hands before gradually adding the dry ingredients. This would be the regular flour, baking soda, and potato starch. Don’t worry if the dough seems a little dry; this is normal during the process.
- Step 3: Whisk the sugar and the egg and then add them to the dough. You will see that the dough is beginning to soften at this stage, and you must continue to work it until the ingredients are thoroughly combined. The dough should resemble or have the texture of cookie dough.
- Step 4: A piece of parchment paper must now be marked, as the base will serve as our guide for assembling the doughnuts. You can choose the size, but we suggest cutting 5-inch squares because they will be the foundation of our mochi doughnuts.
- Step 5: Use the dough to roll it into little balls. At this point, you must choose the sizes of both the tiny balls and the overall doughnut.
Making 8 little balls and forming them into a ring is preferred by some people while making 6 somewhat larger balls is preferred by others.
Since you will have fewer balls to manage, we advise that they be 6 in number. Moisten the sides to make them adhere to one another. If they aren’t quite sticky, don’t worry; frying them will address that issue.
- Step 6: Assemble each doughnut, then arrange it on a sheet of parchment paper that has been cut into 5-inch squares. It’s time to fry the donuts once you’ve constructed them all.
Important: The next step would be deep-frying, however, we advise making the glaze first to have all your ingredients ready before going through that process. After frying, you can also prepare the glaze while you wait for the donuts to cool.
- Step 7: We have to cook the donut in hot oil, so we have to heat it to 175 degrees Celsius in a pot full of oil. For this, a kitchen thermometer is advised.
- Step 8: We present the donuts using the parchment paper that is provided. When they are done cooking, the parchment paper will rise to the surface naturally, and this is the time to take it off. Cooking the donuts for 3 to 5 minutes or until golden brown is recommended. Then let it cool on a paper towel.
- Step 9: Place the white chocolate in a bowl and heat it in the microwave for a few seconds to melt it while you wait for the donuts to cool. Once melted, place the mochi donut partly in the liquid and let it drain on a wire rack.
- Step 10: To complete your décor, sprinkle on some matcha powder.
If you’ve followed the recipe, you’ve probably discovered that it’s not that difficult to create pon de ring donuts; all you have to do is carefully follow the instructions and pay attention to small details like the cooking time and oil temperature.
When forming the dough into balls, you must exercise the same caution and make sure that the balls adhere to one another.
They are seemingly minor little things, but if you know how to follow them exactly, they’ll make a difference.
Just keep in mind that the fun part of cooking comes after you’ve finished, so you can then invite your kids to join you and make this a family activity.
We advise you to make a variety of icings in a variety of colors and flavors, as well as a variety of toppings that you can sprinkle on top and let the kids have fun decorating with.
Along with having a good time with your family, you will learn how to create a new dessert that is popular on social media so that you may impress your friends and family.