Japanese Mochi Donuts are soft and chewy that covered with sweet Matcha and blueberry glaze on the top. The most interesting and delicious dessert you should ever miss.
A little history about the dessert
- Mochi donut is also called Pon de Ring donut in Japanese, originally from Mister Donut in Japan. This is an easy homemade version of the mochi donut, which tastes soft and chewy with Matcha and blueberry glaze on the top. When I tried the mochi donut in Hawaiian for the first time, the store called MoDo, which made me thought it was originally from there. However, it is a Japanese donut that shapes with 8 small donut balls connect. The texture is quite different compare to the donut in the US, which chewier and less sweet.
What are the ingredients?
- Glutinous rice flour
- Baking Powder
- Silken tofu- which is the secret behind the soft and chewy texture
How to make the chewy mochi donut?
- As I said, this is an easy homemade mochi donut recipe, which requires minimum dalily ingredients only. Mix all the elements in a large mixing bowl, and keep kneading the dough until smooth and elastic. Since we use the glutinous rice flour in this recipe, the longer time we knead the dough, the chewier texture will form.
- Secondly, the temperature of the oil is critical. We need to control the temperature between 320F and 350F so that the mochi donut will be fully cooked but not over-fried.
- Finally, the time. Fry each mochi donut 1 minute on both sides to get a golden brown surface. We don’t want to fry the donuts for too long; otherwise, they will be hard and shrink after cool down.
Matcha Glaze and Blueberry Glaze
- Mochi donut is already tasty great by itself; however, dip it into some awesome glaze will be a win-win. You can use melted chocolates or icing sugar to make a different glaze. I am a matcha lover, so I made a matcha chocolate glaze for the mochi donuts. If you also love matcha as much as I do, check the soy pudding recipe with matcha topping in my other posts.
- My recipe is a reference for you to make various flavors glaze. You can subsite the blueberry to strawberry or any other flavor jams.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
- 100g All-purpose Flour
- 100g Glutinous Rice Flour
- 4g Baking Powder
- 1 Egg
- 50g Sugar
- 150g Silken Tofu
- 25g Water
- 170g White Chocolate Chips
- 4g Matcha Powder
- 120g Icing Sugar
- 20g Blueberry Jam
- 10g Milk
- Combine all-purpose flour, glutinous rice flour, baking powder, silken tofu, egg, and water in a large mixing bowl.
- Knead it by your hand. Keep kneading the dough for 10 minutes until smooth and elastic. Cover the dough with plastic wrap on the top, and set it aside.
- Prepare the seven small parchment paper 5x5 inches. Divide the dough into 8g for each, and roll it into balls. Place six dough balls on each parchment paper form a donut shape.
- Get a saucepan, and fill up the vegetable oil about 2 inches. Heat the oil to 325 to 350 degrees Fahrenheit. Place the donut with the parchment paper on a small strainer and gently slip it into the saucepan. You can fry two at each time. Fry 1 minute on each side of the donut until it turns golden brown. Remove the parchment paper with a tong once you see the donut begins to float upwards (about 30 seconds after put it into the oil).
- After fried, transfer the donuts to a cooling rack and let them cool before dipping them into the glaze.
- Now let's prepare the blueberry glaze. Mix icing sugar, blueberry jam, and milk in a small bowl. Stir it until smooth. Gently dip the donut in the blueberry mixture, and then set it on the rack.
Amount Per Serving: Calories: 324