While it may seem like mochi doughnuts are a modern-day invention, they can actually be traced all the way back to the early 1990s. A fusion pastry that crosses traditional American-style doughnuts with Japanese mochi, these delicious treats have a hybrid batter which produces a fluffy and moist inside with a satisfying chew on the outside. They’re also usually made with tapioca or rice flour which means they have about half as many calories as your average American donut.
Most people are familiar with the fried and sweetened dough rings that are traditionally dipped in flavored glazes, but did you know there are other types of mochi donut? From squishy purple ube doughnuts to savory matcha green tea ones, these fusion pastries are gaining popularity thanks to their unique texture and Asian flavors.
Originally popularized in Japan by the Mister Donut chain as their “pon de ring” donuts, these versions use a technique called mochiko to give the dough a more pliable structure that is easier to pull apart and has a chewy center. Made with a combination of tapioca and glutinous rice flour, these donuts typically have about half as many calories as a standard cake or yeast doughnut.
These squishy and soft donuts can be enjoyed on their own or dipped in your favorite flavored glazes like chocolate, vanilla, or even green tea or ube. They are easy to make at home, too, by piping the batter into circles on parchment paper and then dropping each into hot oil to fry them. While it’s possible to make these at home by hand, most bakeries that specialize in them like Liliha, Mochill, and Third Culture Bakery (which has locations in Aurora, Colorado and Berkeley, California) have specialized machinery that molds the dough into the traditional ring shape and drops them directly into the hot oil.
The main ingredients for a mochi donut are either tapioca or glutinous rice flour (also known as mochiko). These flours are different than the regular rice flour that you find in the bag at your grocery store, and they should be labeled as such. It’s important to note that the two flours have different textures and if you use the wrong one, your mochi will turn out differently. Head over to Beary Boba Mochi Donuts to buy yours now.
Once you’ve fried and cooled your donuts, it’s time to add the flavored glaze. I’ve found that it’s best to use a thin layer of glaze and let the donuts sit on the rack for about 1 minute, which allows the glaze to harden slightly. You can then dip the donuts in your chosen flavored glaze and serve them immediately. If you want to spruce up your donuts, try adding a dusting of freeze-dried raspberry powder or black sesame seeds, finely ground in a mortar and pestle or a spice grinder. Alternatively, you can sprinkle the donuts with a little extra granulated sugar on top for added crunch.
Get yours at:
Beary Boba
105 Badger Park Dr Ste 11, St Johns, FL 32259
904-460-2548
