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, whereas these? These are sweet and full of cinnamon sugar flavor like little pillows you’ll want to rest your head on and dream of mochi all night long…
Mochi Donuts
Ingredients:
2 cups mochiko (sweet rice flour)
2 cups flour
1-1/2 cups sugar
4 Tablespoons baking powder
1-1/2 cups whole milk
3 eggs
2 teaspoon vanilla
oil (for deep frying)
topping ingredients:
1/2 cup sugar
3 Tablespoons cinnamon
Instructions:
In a small bowl stir together the sugar and cinnamon topping ingredients and set aside for later.
Heat the oil in your deep fryer or a skillet over the stove. The optimum oil temp for these is around 350 degrees.
In a large bowl whisk together mochiko, flour, sugar and baking powder.
Make a well in the center of the dry ingredients and mix in the milk, eggs and vanilla until just combined.
When the oil is ready, drop the dough by the Tablespoon into the hot oil. These expand a lot so a Tablespoon is just the right amount. The mochiko makes the batter very sticky, so round shapes are a little tricky on the first try.
Once the dough floats, fry for a few minutes on each side until golden brown. Let drain slightly on a wire rack and while the donuts are still hot, roll in the cinnamon sugar mixture. Serve immediately.
this post makes me want to go buy me a fryer so I can make these. yum!
The greatest food known to man. These were delicious. Thanks for making me fat. – mary
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!
the batter is pretty watery. how did you manage to roll them into a ball? please assist!
@Diana,
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.)
These look delicious! About how many donuts does this recipe make?
Sorry, just unsure of what the 2 teaspoons of vanilla is….vanilla sugar or essence??
Also, where do you buy sweet rice flour from?
I just made these. so easy and super delicious! thanks for sharing
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?
These look so delicious! Can’t wait to make them!!
Hi Jenn!! Any suggestions as to how this batter could be made so that it could be rolled and cut into shapes before frying? The recipe sounds awesome, but I’ve been looking around for a good doughnut recipe–that DOESN’T involve yeast (I’m terrible with recipes that use yeast!)–so that I can make Hello Kitty shaped doughnuts!