I show you how to make mochi donuts! These are easy gluten free donuts that has amazing chewy texture. I show you how to make them with some rice flour, eggs, milk, sugar, matcha, and cocoa powder. One of the best parts is that these don’t need to proof, so you can easily make these in a little over an hour.
As you can tell from the title, these donuts are made from mochi. Which starts with rice flour. Since we’re not using flour or yeast, we don’t have to wait for the dough to rise or proof. Making this recipe super simple.
An important thing to know about the rice flour is that which one is the right one! There are two kinds of rice flours that you can buy at the market. One of the more popular ones I’ve seen is the “Mochiko – Sweet Rice Flour” that comes in a box. DON’T USE THIS ONE. You’ll end up with something that is incredibly dry and grainy.
What we’re looking for is something called “glutinous rice flour” or “sticky rice flour.” The reason is that this work, and the Mochiko doesn’t, is the type of rice the flour is made from. It’s not the brand. If you get regular rice flour, it will be made from rice that don’t really stick together. Like jasmine, basmati, or even Japanese rice (even though it’s used for sushi rice).
Glutinous rice flour is made from sticky rice. This is the kind of rice that easily sticks together not matter what. You’ve probably have come across this at dim sum restaurants where they serve it wrap in a dark green leaf.
Speaking of sticky, when you’re making the dough DO NOT USE YOUR HANDS to scoop it out of the bowl. This stuff will hold on to you for dear life. I spent 15 minutes trying to remove it from my hands but because of their sticky nature, I just ended up transfer one glob from one hand to the other. I recommend using a rubber spatula coated in rice flour to remove the dough.
That’s pretty much it! I hope you try out this recipe, and if you have any comments please leave them down below or in any of my social media.
1/4 cup sticky rice flour
3 tbsp milk
2 cups sitcky rice flour
1/2 cup milk
2 1/2 tbsp melted butter
1/4 cup sugar
1 tsp baking powder
1 1/2 tsp cocoa powder
1/2 tsp matcha powder
Chocolate: 1/4 cup powdered sugar + 1 tbsp cocoa powder + 1 tbsp milk
Matcha: 1/4 tsp matcha + 2 tbsp powdered sugar
Glaze: 1/4 cup powdered sugar + 1 tbsp milk
Mix the ingredients for the starter donut and place in the microwave for 15 seconds. After take it out and give it a stir. Place it back in the microwave and nuke it for another 15 seconds. Keep doing this until the rice flour is cooked and has become a sticky blob.
In bowl whisk the eggs with sugar and milk.
In another bowl whisk the rice flour with the baking powder. Add the melted butter, and the milk mixture. Followed by the starter dough. Use the paddle attachment to your mixer and mix until you get a nice bouncy dough that pulls from the wall.
Using a rice flour dusted spatula remove the dough from bowl and place it onto a well dusted surface. DO NOT USE YOUR HANDS TO REMOVE THE DOUGH. It’ll stick like crazy. Knead the dough for a minute, then shape it into a log. Evenly divide the log into thirds.
Place one of the thirds into the mixer and add the cocoa powder. Mix with the paddle until everything is incorporated. If you only want one of the flavours you can triple the amount and you’re good to go. The video will have a better explanation.
Make sure to clean the bowl and paddle before making the next flavour.
Once you have all that done, flatten the dough to about 1/4 inch thick and cut them into donut shapes. I used ring cutters, but you can easily use a mason jar and a water bottle lid. Just make sure to dust the cutters each time to prevent them from sticking.
Fry the donuts in 350F oil. I like the wait for the top to start cracking before flipping them. This allows for more surface area to cook giving a crispier shell.
To make the glaze just mix the individual flavours together. I used a brush to glaze the chocolate and the regular ones, and dusted the matcha with a fine sieve.