Just Jenn Recipes

Mochi Donuts

Mochi. And donuts. If there are two more wonderful things in the world, you let me know. I thought I’d combine the two to get a nice sweet donut with a little chew. These are similar to ‘dango’ which is a fried dough that is sold at church carnivals – but those are plain. I wanted to add more sweetness and FLAVA and you can’t go wrong with cinnamon and sugar.

2 cups mochiko (sweet rice flour)
2 cups flour
1-1/2 cups sugar
3 eggs
1-1/2 cups whole milk
4 Tablespoons baking powder
2 teaspoon vanilla

oil (you need to DEEP fry these, so they are immersed)

1/2 cup sugar
3 Tablespoons cinnamon

In a large bowl mix together the mochiko, flour, sugar, eggs, milk, baking powder and vanilla. Set aside.

In a separate shallow dish, stir together the sugar and cinnamon. Set this aside for later, and start to heat your oil.

You know I HATE frying, but someone gifted me a fryer years ago and man, I think it’s the best thing ever. It does all the work and no mess. Heaven. If you don’t have one, just heat some oil in deep skillet, that’ll work too. The optimum oil temp for these is around 350 degrees.

Now you’re going to drop these by the Tablespoon into the hot oil. They expand a lot so don’t go crazy overflowing the spoon. Also the mochiko makes the batter very pull-y and sticky, so try your best to keep it formed into nice round shapes or you will get some craziness at the end of it all.

Once the dough pops up and floats, you know you are in good shape. Fry until golden brown, a few minutes on each side. Drain them on a wire rack. If you drain them on paper towels alllll the oil will get sucked back into the donut. GROSS. Trust me and use a rack.

While still hot, roll the donuts in the cinnamon sugar mixture.

These things are BEST warm, but people who ate them hours later said they were still great. There’s nothing more comforting than sugary donuts. YUM!!

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Mochi Donuts



10 Responses to “Mochi Donuts”

  1. Iliana says:

    this post makes me want to go buy me a fryer so I can make these. yum!

  2. The greatest food known to man. These were delicious. Thanks for making me fat. – mary

  3. Margot says:

    I tried these last week for the first time thinking they were just donut holes. Wow!!
    I can’t wait to try this recipe-thank you for posting!

  4. diana says:

    the batter is pretty watery. how did you manage to roll them into a ball? please assist!

  5. justJENN says:

    I’m not sure – it’s probably too late since your batter is made, I can only say that if you try it again perhaps if you add the milk a little at a time to get to a consistency that works for you? (They shouldn’t be rolled, they should be dropped, like by the Tablespoonful.)

  6. Karen says:

    These look delicious! About how many donuts does this recipe make?

  7. Dee says:

    Sorry, just unsure of what the 2 teaspoons of vanilla is….vanilla sugar or essence??
    Also, where do you buy sweet rice flour from?

  8. julia says:

    I just made these. so easy and super delicious! thanks for sharing

  9. Violet says:

    I can’t wait to try these! These remind me of the little donuts I used to eat at halloween when I was younger. The first thing that I think about when you say donut is chocolate glaze. The two kinds of donut I like the best are chocolate glaze and plain ol chocolate, I want to try these flavors as well or do you think the flavor of chocolate is to overpowering for this recipe?

  10. Heather says:

    These look so delicious! Can’t wait to make them!!

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