Introduction

Mochi donuts are a delightful fusion of chewy mochi texture and classic donut shape, creating a unique and addictive treat. This recipe is easy to follow and yields soft, airy donuts with a variety of delicious glazes to suit your taste.

The image shows a group of eight ring-shaped donuts with a unique bubbly shape, each donut having eight round segments connected in a circle. There are three different types of donuts: dark chocolate ones with a shiny, smooth glaze and white icing lines across their top, light green matcha donuts with a smooth glaze sprinkled with small crumbs and white drizzle, and pink strawberry-flavored donuts with a smooth glaze and topped with crushed dried strawberry pieces and white drizzle. All donuts are placed on crumpled white parchment paper on a white marbled surface. The colors are rich and the textures glossy and crumbly in places. photo taken with an iphone --ar 4:5 --v 7

Ingredients

60 g Granulated sugar
1 Egg (room temperature)
120 g All-purpose flour
220 g Tapioca starch
1 teaspoon Baking powder
Pinch of salt
140 g Water (adjust as needed)
150 g Callebaut White Chocolate (callets) or any high-quality white chocolate
25 g Strawberry puree
40 g Heavy cream (36% fat content)
15 g Unsalted butter (room temperature)
Red food coloring (optional)
150 g Callebaut White Chocolate (callets) or any high-quality white chocolate
65 g Heavy cream (36% fat content)
1 teaspoon Matcha powder (quantity depends on quality)
15 g Unsalted butter (room temperature)
Green food coloring (optional)
150 g Callebaut Dark Chocolate (callets) or any high-quality semi-sweet chocolate
65 g Heavy cream (36% fat content)
15 g Unsalted butter (room temperature)
Callebaut White Chocolate (callets), melted (for decoration)
Gold dust (for decoration)
Freeze-dried strawberries (for decoration)
Vegetable oil (for frying)

Instructions

Step 1: In a stand mixer or mixing bowl, whisk together flour, baking powder, salt, and tapioca starch until well combined.
Step 2: Add the egg and mix well.
Step 3: Slowly add water while mixing. The mixture may separate at first, but keep mixing until the dough comes together.
Step 4: Test the dough’s consistency by shaping a small amount into a ball. Stop adding water once the dough is no longer crumbly and forms a smooth ball.
Step 5: Knead the dough with the palm of your hand for about a minute to make it pliable.
Step 6: Cut ten 10cm x 10cm (4in x 4in) squares of parchment paper.
Step 7: Divide the dough into small balls weighing about 7g each. Wet your hands slightly to prevent sticking.
Step 8: Arrange 8 balls in a ring shape on each parchment square so they touch each other, forming donut rings. Prepare 10 donuts total.
Step 9: Heat vegetable oil in a saucepan to 170-180°C (338-356°F).
Step 10: Fry 2-3 donuts at a time with parchment paper underneath. After 30 seconds, flip the donuts and carefully remove the parchment paper. Fry each side for 1-2 minutes until golden brown.
Step 11: Remove fried donuts onto a paper towel-lined plate to drain excess oil. Monitor and adjust oil temperature as needed to avoid burning or oily donuts.
Step 12: Let the donuts cool to room temperature before glazing.
Step 13: For strawberry glaze: chop white chocolate and semi-melt in the microwave. Heat cream with strawberry puree until just simmering, then pour over chocolate. Stir gently until smooth, add butter, and mix. Cool glaze to about 27°C (81°F) before using.
Step 14: For matcha glaze: chop white chocolate and semi-melt. Heat cream with matcha powder until simmering, then pour over chocolate. Stir until smooth, add butter, and mix. Cool to 27°C (81°F).
Step 15: For chocolate glaze: chop dark chocolate and semi-melt. Heat cream (note: do not add matcha for chocolate glaze) until simmering, pour over chocolate, stir until smooth, add butter, and mix. Cool to 27°C (81°F).
Step 16: To glaze donuts: ensure donuts are room temperature and glaze is about 27°C (81°F). Dip each donut into the glaze, gently move it for a few seconds, then remove excess glaze with your fingers. Let glaze set at room temperature or refrigerate if warm.
Step 17: For decoration: melt white chocolate in the microwave, stirring every 30 seconds. Transfer to a piping bag with a small hole and decorate the donuts. Use gold dust and freeze-dried strawberries as desired.

Tips & Variations

Work with slightly wet hands to shape dough balls easily and prevent sticking.
Monitor oil temperature carefully to ensure even frying without burning the donuts.
Adjust water quantity in the dough gradually to achieve the perfect consistency.
Skip food coloring or substitute natural colors to keep glazes simple and vibrant.
Try different chocolate varieties for the glaze to customize sweetness and flavor.

Storage

Store mochi donuts in an airtight container at room temperature for a few days. They are best enjoyed fresh to retain their soft, chewy texture. If glazing causes stickiness, refrigeration helps set the glaze but may slightly firm the donuts. Reheat gently in the microwave for a few seconds if desired.

How to Serve

The image shows several ring-shaped donuts with eight rounded sections each, resting on a white marbled surface. The donut in the center has a light golden base covered with pink glaze that looks smooth and shiny. It is decorated with thin white icing lines drizzled across the top and topped with small chunks of bright red freeze-dried strawberries, giving contrasting texture and color. The donut has two bite marks revealing the soft, fluffy, white inside. Around it, there are other donuts with different glazes: one with a green slightly translucent glaze also drizzled with white icing, and another with a dark chocolate glaze topped with simple white icing lines. The overall look is colorful and fresh. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of tapioca starch?

Tapioca starch is essential for the chewy texture characteristic of mochi donuts, so substituting it with regular flour will result in a different texture. It’s best to follow the recipe for authentic results.

How do I know when the oil temperature is right?

Use a thermometer to keep the oil between 170-180°C (338-356°F). If the oil is too hot, the donuts will burn outside and remain raw inside; if too cool, they will absorb excess oil and become greasy.