Ingredients
Method
Making the Mochi Donut Dough
- Combine 150g milk, 1/3 cup granulated sugar, 2 tablespoons vegetable oil, and 1 large egg in a bowl and set aside.
- Whisk together 150g glutinous rice flour, 115g tapioca starch, 1 3/4 teaspoons baking powder, and 1/2 teaspoon table salt.
- Mix the wet ingredients into the dry ingredients with a spoon and let the dough sit for one minute to thicken to a pipeable consistency.
- Transfer the dough into a piping bag fitted with a large round tip.
- Heat at least 2 inches of vegetable oil in a saucepan or Dutch oven until it reaches 350°F.
- Cut eight 5-inch parchment paper squares and prepare a 3-inch circle guide to place underneath the squares while piping.
- Pipe eight touching dough balls in a circle on the parchment paper using the guide, starting at the 12, 6, 3, and 9 o'clock positions.
Cooking the Mochi Donuts
- Carefully place the parchment paper and dough circle into the hot oil with the paper side facing down.
- Remove the parchment paper with tongs after 45 seconds, gently flipping the paper over if the donut does not slide off easily.
- Fry the donut for 3 to 3.5 minutes, flipping several times to ensure even browning.
- Remove the donut with a slotted spoon or spider skimmer, drain the excess oil, and let it cool on a wire rack.
- Repeat the process for the remaining donuts, cooking one or two at a time depending on the size of the pot.
Making Matcha Ganache
- Microwave 1/4 cup of heavy cream in a microwave-safe cup for 30 seconds until steaming.
- Pour most of the hot cream over 4oz of white chocolate chips, let sit for two minutes, and stir until melted, reheating briefly if needed.
- Mix the reserved hot cream with 1-2 teaspoons of matcha powder to create a smooth, clump-free paste.
- Stir the matcha paste into the melted white chocolate until the mixture is fully combined.
Making Chocolate Ganache
- Microwave another 1/4 cup of heavy cream for 30 seconds until steaming.
- Pour the hot cream over 4oz of dark chocolate, let sit for two minutes, and stir until smooth, reheating in 5-10 second intervals if necessary.
Making Strawberry Ganache
- Melt 4oz of white chocolate in the microwave using short 10-30 second intervals and stirring frequently to avoid overheating.
- Use a hand blender to incorporate 2oz of clean, dry strawberries into the melted white chocolate.
- Add a drop or two of red food coloring to the strawberry mixture if a more intense pink color is desired.
Making a Glaze
- Place 1 cup of powdered sugar into a mixing bowl.
- Stir 1 tablespoon of milk into the powdered sugar.
- Gradually stir in milk one teaspoon at a time until the glaze reaches a thick consistency that will not run off the donut.
- Add food coloring to the glaze to achieve the desired shade.
Decorating the Mochi Donuts
- Ensure the glaze or ganache has cooled enough to cling to a spoon rather than dripping off immediately.
- Submerge a cooled donut halfway into the glaze, wiggle it to coat, and lift it out while allowing excess to drip off.
- Flip the donut over and place it on a cooling rack or plate.
- Garnish the donut with toppings such as cookie crumbs, sprinkles, or piped melted chocolate.
- Allow the glaze to set completely before serving.
Notes
- Glutinous rice flour is also known as sweet rice flour. These can be used interchangeably. However, if your bag of flour is just called “rice flour” that is different and won’t work in this recipe.
- Glutinous rice flour does not contain gluten and is safe to eat for gluten-free diets
- Matcha powder is sold in two different grades. Ceremonial Grade which is best used for drinking matcha tea, and Culinary Grade, which is good for cooking and baking with. I used Culinary grade in this recipe and was very happy with the results.
- Corn syrup adds a slight sheen to chocolate ganache once it sets. It is not the same thing as high fructose corn syrup which many people try to avoid for health reasons.
- The hot oil should easily come over the parchment paper and begin frying the donut, but if it is floating and the oil is not getting to the donut you can push the parchment paper down gently with tongs or a spoon until the hot oil can access the donut. Just be gentle as you don’t want to disturb the donut too much before the balls fuse together through cooking.
- The mochi donuts cook best at 350F but the oil will begin cooling when the donuts are added. It is a good practice to keep checking the temperature with a thermometer during the cooking process and adjusting the heat as necessary. If too low the donut won’t brown nicely and may take on extra oil in the final product. It it’s too hot, you may end up with an overly brown donut that’s not cooked in the middle.
- When making chocolate ganache you don’t want to heat the chocolate up too high or it will seize. When this happens you end up with a grainy unpleasant texture. So it is best to heat slowly, err on the side of caution. White and milk chocolate or more sensitive than dark chocolate to temperature.