How to make flower donut rings FASTĪfter testing out various mochi donut recipes from other bloggers, I noticed that the texture of their donuts was never as good as the store-bought ones.įrom watching youtube videos, I quickly learned that it was because most (if not all) donut stores had a dough texture that was completely thinner than many of the recipes I saw online. Mochiko is made from short-grain glutinous rice, whereas the other bag is made from long-grain glutinous rice–the texture in your donuts will change if you try to substitute these types of flours. It’s important to note that mochiko flour is different from glutinous rice flour that you see at other Asian grocery stores–specifically the ones in the plastic bag with the green font. If you’ve noticed, this is a similar recipe to my pandan and ube waffles. I also used vegetable shortening to get an extra crisp and crunchy outer layer. To get that signature chewy center, I used a combination of mochiko and tapioca starch. I used mochiko flour, tapioca starch, sugar, baking powder, salt, an egg, milk, and shortening to combat this soft texture. Some of the other recipes I’ve tried have added all-purpose flour, which I didn’t like since it gave me a cakier texture. Ingredients in these mochi donutsĪfter eating so many different types of mochi donuts, I found that I like a slight bit of chew with an airy texture in the center and a crisp outer shell. In Japan, there is a traditional ceremony when making mochi called mochitsuki. This process was thought to have originated in Ancient China and eventually introduced to Japan (who popularized mochi) during the Jomon period. After the rice is cooked, it’s often pounded into a sticky paste and formed into different shapes. Mochi is a type of rice cake made of short-grain glutinous rice, water, sugar, and cornstarch. After searching the internet and testing out this recipe so many times, I’ve finally found the perfect combination of mochi and donut textures and flavors that I love. This recipe is an ode to those lovely mochi donuts and glazes. My favorite is MoDo donuts for their light and airy texture while still maintaining a chewy center. They mostly come in a cute bubble ring shape and are drizzled with some tasty flavors like guava, earl grey, matcha, and black sesame. Not long after, I went around the city and tried multiple mochi donuts from Fill Bakeshop, Friendly Donuts, and MoDo Hawaii. I had never had donuts that had an extra chewy center with a crisp outer crust before, but I was hooked. I first heard of these delectable treats from our amazing neighbors who dropped off some fresh mochi donuts one weekend morning. It’s also well-loved for its similar mochi-like texture on the inside and deep-fried donut crust. If you haven’t heard of mochi donuts yet, you must be living under a rock because these are the best of both donut and mochi worlds! These donuts were popularized in Japan from Mister Donut and known as “pon de ring,” whose donuts are famous for their bubble-ring shape. I’ll show you how to make mochi donuts from scratch without the tedious task of rolling out balls of dough, all you need is a piping bag and some parchment paper! Texture & taste of mochi donuts Crispy and fresh donuts with the chewiness of mochi on the inside–no more waiting in line for mochi donuts because making this easy mochi donut recipe at home will give you the freshest treat ever.
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